"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef Dip Sandwiches Recipe

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This recipe for Beef Dip Sandwiches, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Cushman- TTU Grants
Added: Tuesday, January 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole beef brisket -- not seasoned
2 cups boiling water
4 beef bouillon cubes
long rolls such as Hoagie Rolls or French rolls

Directions:
Directions:
Trim all fat off of the brisket (there is a lot). If you're using a whole brisket, cut the it in half vertically because the entire brisket won't fit in a Slow-cooker. Freeze the unused portion for another meal. Brown the meat in some olive oil in a skillet. Turn on the Slow-cooker. Place the meat inside the crock. Dissolve the boullion cubes in the boiling water. Pour the liquid broth over the meat. Let cook for at least 6 hours, until meat is pulling apart. To create beef dip sandwiches, slice each roll lengthwise. Remove the brisket from the crock and cut into thin slices about 1/4" wide. Lay desired quantity of meat onto the rolls and cut sandwich in half. Ladle the broth liquid into small bowls or custard cups for dipping.
I like to serve these sandwiches with some type of fruit salad, ambrosia, or jello, and baked french fries.

Personal Notes:
Personal Notes:
** Note: you may have trouble finding the unseasoned beef brisket at your market. Order it from the meat manager. The whole brisket is much cheaper than buying the prepackaged and trimmed version.

 

 

 

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