FRENCH DIP SANDWICHES
{slow-cooker} *updated with a link to NOLA Style French Bread Rolls Ingredients: 2 pounds flank steak , 2 pounds brisket or 2 lbs Tri Tip, trimmed 2 cups low-sodium beef broth/stock 1 large onion, sliced 2 cloves garlic, smashed 2 tablespoons Worcestershire sauce 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/2 teaspoon Kosher salt 1/4 teaspoon pepper (corn starch slurry to thicken sauce) 8 slices of cheese, if preferred: we like Provolone, White American or Swiss Cheese One large baguette—cut into 4 pieces, split horizontally, and lightly toasted or : French Dip rolls from my NOLA Style Recipe http://www.canningandcookingathome.com/dianes-blog/new-orleans-style-french-bread-rolls Yield: 2 lbs of meat makes about 4 large sandwiches with 2 slices of cheese each. . Directions: 1. In a 4- to 6-quart slow cooker, combine the broth, onion, garlic, Worcestershire, oregano and thyme. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and place in the slow cooker. Cover and cook until very tender, on low for 7 to 8 hours or on high for 5 to 6 hours. 2. One hour before serving, transfer the beef to a cutting board and slice beef against the grain or shred using two forks. Return beef to slow-cooker to continue cooking. Place 2 Tbs corn starch in a small cup with a bit of cold water and stir until you get a smooth paste, add to slow-cooker and stir(this will help thicken sauce) . 3. When ready to serve, dividing evenly, form sandwiches with the baguette, beef, onions. Serve with the cooking liquid, for dipping. *add slices of cheese onto bread and melted under broiler before placing beef onto bread, if preferred Tip: For an even richer broth, brown the brisket in a skillet in 1 tablespoon canola oil for 2 to 3 minutes per side before adding it to the slow cooker. Don't forget to scrape up any browned bits from the pan and add them to the slow-cooker. Recipe and Photo by: Diane Baker for Canning and Cooking at Home
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