Melt In Your Mouth Brisket Sandwich

Guys, it’s officially brisket day! In honor of this yummy day, we’re giving you a damn delish brisket sandwich that’s drool-worthy. No need to give up your crock pot just yet. These melt-y, gooey sandwiches are really worth it. Trust me. And they’re perfect for company (or, you know, when you throw a party for brisket day). We’ve started a Tuesday night tradition with some friends to watch Game of Thrones (obsessed), and with these cooking all day while I’m at work they’re super easy to throw together before show time.

If you’re starting this in the morning before work in the morning, give yourself a little extra time as you need to pre-cook the meat. I had three false-start mornings because I was trying to do this while running out the door.

  • 3 tbsp oil (olive or vegetable)
  • 2 lbs. beef brisket
  • Salt and black pepper
  • 1 large yellow onion, quartered
  • 4 medium potatoes, quartered
  • 4 carrots, chopped
  • 4 garlic cloves, minced
  • 4 cups beef broth
  • 2 cups dry red wine
  • Enough water to cover
  • Burger buns (potato buns are the best)
  • Thinly sliced swiss (parmesan would be amazing too)

Over medium heat, add the oil to a skillet. Really lay on thick some salt and pepper to the beef, then place in the pan. Brown on both sides (but don’t cook it, the crock pot will do that). Place all of the ingredients in to the crock pot, with the brisket on top and cover with all of the liquids (broth, wine, and water). Cook on low for 8 hours, or on high for 6.

When you’re ready to make the sandwiches, set your broiler to low. Using two forks, begin to pull apart the beef right in the crock pot. Scoop out the beef on to the buns. (If you’re feeling adventurous, you can put some carrots and potatoes on the sandwiches too.) Lay the swiss cheese on top and place in the broiler until melted. In small bowls on the side of each plate, spoon out the beef broth from the crock pot to use as the “au jus”.

French Dip Sandwich

Happy Eating, XO.

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Weeknight Wonder

Ok kids, the holidays are over. Back to reality, back to the grind. We need a quick weeknight dinner because cereal 3x a week just isn’t cutting it. If you want something filling & tasty in a hurry, this is your dish. Bust out that sage you bought for the Winter Warmth recipe and get crackin’ on this delight. Oh and for all you meat lovers…feel free to add a grilled chicken breast to the top when serving, but honestly if time is of the essence, the mushrooms will act as a great faux meat for one night.
  • 1 lb. penne pasta or fusilli (spaghetti just wont cut it since the pasta needs to be the same size as the mushrooms).
  • 1/2 cup of chicken broth
  • 1/2 cup of red wine (don’t act like you HAVE to open a bottle just for the recipe & weren’t pulling a Thirsty Thursday anyway).
  • 2-3 cloves of garlic, minced
  • 1 shallot diced
  • 1 cup of mushrooms, sliced
  • sage, chopped
  • salt & pepper to taste
  • 2 tbsp. butter
  • 1/4 cup of parmesan cheese, grated
  • (reserved pasta water)
While the pasta is boiling per packet instructions, reduce the broth & wine down to a sauce (will turn into 1/2 cup of liquid). Sautee the garlic, shallot, sage, & mushrooms (s&p to taste) in pan while stirring in the cooked pasta, wine reduction sauce, butter, and cheese. Thicken sauce with a bit of the reserved pasta water, will depend on desired consistency of sauce.
* The idea for this recipe came from a coworker that is doing http://www.thefresh20.com with her husband. Check it out, it seems like a cool & easy program. Equipped with grocery lists, recipes, and everything you need for healthy & fresh dinners for 5 nights of the week. *
Happy Eating, XO.