Slow-Cooked Beef Brisket French Dip Sandwiches
Tender braised brisket with caramelized onions and savory au jus, served on toasted French rolls. Beef is browned, then simmered low and slow with beef broth, soy sauce, and onion soup mix until fork-tender. Thin-sliced meat is piled onto rolls with optional cheese and accompanied by rich pan drippings for dipping.
Ingredients
- 3 pounds beef brisket flat half, cut into 3 to 4 pieceschuck roast1:1beef
similar texture and cooking time
- 2 tablespoons vegetable oil
- 2 large sweet onions, cut into 1/4-inch slices
- 2 cups reduced-sodium beef brothregular beef broth1:1beef
adjust seasoning to taste
- 2 tablespoons reduced-sodium soy sauceregular soy sauce1:1condiment
adjust salt levels
- 1 package (1-1/4 ounces) dry onion soup mixcaramelized onions plus beef stock2 cups caramelized onions + 1 tablespoon flourvegetarian
increases prep time
- 1 teaspoon minced garlic
- 8 to 10 French rolls, split, toastedhoagie rolls or ciabatta1:1bread
similar structure
- sliced provolone or Swiss cheese(optional)cheddar or mozzarella1:1dairy
personal preference
Instructions
- 1
Cut beef brisket into 3 to 4 pieces.
- 2
Heat oil in stockpot over medium heat until hot.
- 3
Place beef in stockpot and brown pieces evenly.
- 4
Remove browned beef and set aside.
- 5
Add sliced onions to stockpot and cook on low heat until lightly caramelized, stirring occasionally.
- 6
Add beef broth, soy sauce, soup mix, and garlic to stockpot.
- 7
Return beef to stockpot and bring to a boil.
- 8
Reduce heat, cover tightly, and simmer until beef is fork-tender.
- 9
Remove beef and keep warm.
- 10
Skim fat from cooking liquid.
- 11
Carve beef against the grain into very thin slices.
- 12
Divide beef evenly among toasted French rolls and top with cooked onions.
- 13
Top with cheese if desired and close sandwiches.
- 14
Serve sandwiches with cooking liquid on the side for dipping.
Tips
Slice brisket against the grain for maximum tenderness.
Skim fat from cooking liquid before serving for cleaner au jus.
Toast rolls lightly to prevent sogginess from dipping.
Good to Know
Refrigerate leftover beef and au jus in separate airtight containers for up to 4 days. Freeze up to 3 months.
Braise beef completely and cool. Refrigerate up to 2 days. Reheat gently in oven with au jus. Assemble sandwiches fresh to prevent sogginess.
Ladle au jus into small bowls alongside sandwiches for dipping. Serve with pickled peppers or coleslaw if desired.
Common Mistakes
Do not skip browning beef to avoid flat flavor and poor texture.
Do not overcook onions to avoid burning and bitterness.
Do not slice with the grain to avoid tough, stringy texture.
Do not assemble sandwiches too early to avoid soggy rolls.
Substitutions
Dairy-Free Swaps
personal preference
General Alternatives
similar structure
adjust seasoning to taste
adjust salt levels
increases prep time