This tender Slow cooked brisket dip sandwich has so much flavour. Served on a baguette with onions, peppers and cheese, it makes the ultimate meaty dinner. Be sure to serve it with a bowl of the delicious cooking liquor to dip into.
Serving sandwiches for dinner always seems a bit naughty.
Eating your sandwiches at the table over a large piece of baking paper, with cheese melting out the sides, onions and peppers dropping onto the paper, and rich, beefy sauce dribbling down your chin? Well that’s just downright ill-mannered.
It is fun though…
..and so delicious!
The fact that my kids are allowed to put their elbows on the table, lick their fingers and basically look like they’ve just dunked their heads in their dinner makes this a family favourite.
Chris and I don’t have to dish out stern looks and comments like ‘we’ll never be able to take you out for dinner if you’re going to behave like that’.
Brisket dip sandwiches = temporary manners-vacation
Cooked for 4 hours in the oven (you could also cook it in the crockpot for 6-8 hours on low if you preferred), the meat just falls apart.
The cooking liquor is meaty, salty and rich and absolutely has to be served with the sandwich. It’s a must. No arguments please.
You’ll probably (?) have some leftover meat, since this stuff is so rich and delicious. So I though I’d put together a few suggestions for what to do with it:
- Serve in burritos with rice, salsa, cheese, beans and chillies
- On top of a pizza with sun-dried tomatoes and mozzarella
- Piled on top of creamy mashed potato with lots of fresh veg (you could thicken any leftover sauce with a little cornflour + water for a rich gravy)
- Added to marinara sauce and served with pasta
- Stuffed inside some homemade ravioli and served with a simple tomato sauce
or simply make another dip sandwich with it and take it to work for a lunch that will make your co-workers jealous (the manners-vacation is not advised in this case!!)
This Slow cooked brisket dip sandwich Recipe:
Slow-cooked brisket dip sandwich
- 1 kg Rolled Beef Brisket
- ¼ tsp each of salt and ground black pepper
- 1 tbsp vegetable oil
- 3 tbsp Dark Soy Sauce
- 480 ml Beef stock homemade or water + 3 stock cubes is fine
- 2 cloves garlic
- 1 tsp dried thyme
- 1 tbsp tomato puree/paste
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 green bell pepper sliced into lengths
- 1 white onion peeled and sliced
- Pinch of salt and pepper
- 1 large baguette/French stick
- ½ cup grated cheese I like sharp cheddar
- Preheat the oven to 150c/300f.
- Start with the beef. Heat the oil in a large oven-proof casserole dish. Sprinkle the salt and pepper on the brisket, and place in the hot pan. Sear each side for two minutes, then add in the rest of the beef ingredients. Bring to the boil, then place a lid on the pan and place in the oven. Cook for 4 hours. Check the meat every hour to make sure the liquid isn’t going dry. Add in a cup of hot water from the kettle if it is. I usually add in 1.5 - 2 cups of water altogether.
- Towards the end of the cooking time for the beef, heat the oil in a frying pan and add in the green bell pepper, onion slices and a pinch of salt and pepper. Cook on medium-high until they start to brown at the edges, but still retain their crunch (about 3 minutes). Turn off the heat.
- Cut the baguette into four pieces and then slice each piece in half (lengthways). Place all 8 pieces on a baking sheet.
- Turn the oven up to high, and then take the brisket out of the oven. Take the lid off the pan. There should still be plenty of liquid in the pan, and there will probably be a layer of oil on top.
- Take a pastry brush, and brush a little of the oil from the top of the brisket liquid onto the inside of the cut baguette.
- Remove the beef and shred it slightly on a board, then divide the meat between the bottom pieces of the four baguettes. Top with the onions and peppers, then top with the cheese. Place the sandwiches (leave them open) in the oven and cook for 3-5 minutes - until the cheese has melted and the baguettes are warm.
- Take out of the oven and put the sandwiches together, then serve each sandwich with a little pot of the cooking liquid (you may want to spoon off any fat from the top before serving).
Defrost, and then reheat thoroughly in a pan before serving.
Any leftover meat also works great with burritos. . Nutritional Information is per serving.