fun creation with your drip beef:.
whole grain bread topped
edium-high heat. Carefully add beef brisket and brown the meat
tender and juicy after recipe is completed) Do not remove
Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.
Mix all ingredients together and put on hamburger buns.
Wrap each sandwich in foil and put in oven for 15 to 20 minutes at 375\u00b0.
Makes 12 sandwiches and you can double the recipe.
(Use cookie sheet.)
Place beef in a dutch oven.
Combine all remaining ingredients, except the buns.
Pour over beef.
Cover and bake at 350\u00b0 for 5 hours, turning beef occasionally.
Shred beef with a fork.
Serve on buns or rolls.
Note: can keep this warm in a crock pot.
This recipe can also be cut in half.
***NOTE: This recipe can easily be halved!
Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker.
Sprinkle with brown sugar. Pour dressing over beef.
Cover and cook on Low heat setting 10 to 12 hours.
Remove beef from cooker; place on cutting board. Shred beef, using 2 forks.
Return beef to cooker; add Italian seasoning and mix well.
Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.
efrigerator overnight.
2. Place beef and marinade in an electric
Brown beef, sausage and onion.
Add rest of ingredients.
Mix well and simmer for 1 hour or longer.
This recipe can be cooked in a crock-pot.
Brown beef, sausage and onion first.
Cover the cooker; start heat on high until it boils, then cut to low and cook all day, about 8 hours.
Add salt and pepper occasionally, but not too much.
Don't add water unless absolutely necessary.
Just before serving, shred the meat, using two forks. It should be tender enough to shred easily.
Serve on pumpernickel buns.
Top with hot mustard sauce (recipe follows).
(The meat can be cooked ahead of time and refrigerated in the juices.
Just take out and heat.)
inutes. Add the thinly sliced beef and cover. Marinate in gravy
Combine the beef broth, cornstarch, boiling water and pan drippings.
Boil a few minutes.
Make thick beef sandwiches from the sour dough French rolls or hard rolls.
Split and butter the rolls, put the meat in, wrap in foil, and heat for 10 minutes at 350\u00b0.
Serve dip in individual bowls, dunk sandwiches in dip.
Heat the oven to 400 degrees F.
Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.
In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
salt, and pepper.
Add beef broth (reserve 1/2 a
Preaheat oven to 350 degrees.
Combine sour cream, mustard, and horseradish.
Split bread loaves horizontally and spread sour cream mixture on cut surfaces.
Top bread bottoms with cheese and roast beef.
Replace bread tops and wrap sandwiches in aluminum foil.
Bake sandwiches at 350 degrees for 25 minutes.
Remove bread tops and place alfalfa sprouts on top of roast beef.
Replace bread tops and cut each sandwich in half to serve.
Spread tomato chutney over roll. Add roast beef and cheese. Serve with cornichons and pickled onions.
In a bowl, mix together creme fraiche and wasabi paste. Spread over bread. Top 6 slices with 1/2 the arugula, roast beef then remaining arugula. Sandwich with remaining bread. Cut in 1/2 diagonally. Secure with toothpicks.
Combine the peanut butter, soy sauce and 1 tbsp boiling water in small bowl. Spread in bread rolls.
Sandwich the beef, lettuce, carrot, cilantro, green onion and chili pepper between the rolls. Add a squeeze of lime juice before serving, if desired.