Thursdays are for cooking….

| May 23, 2019

This is the easiest, simplest recipe for French Dip beef I’ve found yet. It comes to us from All Recipe.

It requires a slow cooker time of 7 hrs to 9 hrs, so you might want to start it early, before breakfast.  Time it according to when you plan to serve it.  And while the fragrance of roast beast is nearly irresistible, the object is to let the beast simmer slowly until it nearly falls apart. And that means that Snoopy Noses must be told to leave the lid alone!


One 3-pound beef brisket

One envelope of onion soup mix

One 14-ounce can of beef broth

8 large French rolls, split

Put beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.

Cook on LOW 7 to 9 hours. (And tell people with snoopy noses to leave it alone!)

Remove the brisket to a cutting board and cut into slices. Fill the rolls with beef. Ladle juices from the slow cooker into 5 individual bowls to serve with the sandwiches for dipping.  Note: one 14-oz container of beef broth should be sufficient, but that depends on how hungry your horde of Vikings may be.

You can also add slices of cheese to the final sandwich, but that’s a personal thing. If you do, give it about 15 to 20 seconds in the microwave. The brisket is quite full of flavor and when cooked properly, is  just wonderful.

And you know the rest: crudites on a platter, potato salad, your version of cole slaw, and maybe some baked beans on the side. Enjoy!!!


Category: Economy

Comments (18)

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  1. 5th/77th FA says:

    Nothing like a big ol’ beef orasted beast perculated lowly in a crocked pot. You the girl after my heart Ex-PH2. Loves my crockett pots, ‘specially now that we’ve had our 2 days of spring and summer time has arrived down here in God’s Country. Gonna be in the low 100s this weekend.

    Gots me 3 crocked pots, and use them all the time. And yeah, be down right mean about no lifting of the lid. Mama would whup you with a knotted plow line, or the FIRST thing she could lay her hands on for disturbing her crockett pot. I’ll usually put my beasties on in the evening, let ’em percurlate lowly all night, then kick it down to the warm setting until just about supper time. Makes ’em fall slap apart, meat is tender, and the road kill seasonings I’ve thrown in just soaks up that much more. My cuts are usually bigger than 3 pounds, lets me pack up several different servings in a quart freezer bad with the au jus for later. Comes in handy for unexpected “need a quick meal for someone” purposes.


    • Ex-PH2 says:

      When it’s done right, this is really good stuff, and it should be fall-apart tender.

      You sparked my hunger button just now. 5th/77th.

  2. AnotherPat says:

    Ex-PH2 and 5th/77th FA:

    Heading to both your homes to consume mass quantities of your roast beasts with au jus!!!!!

    Thank you both for sharing… mouth is watering…roast beast percolating in crockett pots ALWAYS emits that wonderful odor, similiar to baking cookies…😋




    • 5th/77th FA says:

      A heads up to my two favorites. Keep it a secret and don’t let everybody else know. This time next week I’ll be preparing to host the Family Reunion pre reunion here at Firebase Magnolia. The main get together will be Saturday the FIRST of June, but the main cooking will be ongoing here. I do have the kitchen to die for and the larder is full. The FIRST of the beasties will start percurlating lowly NLT Wed morn. I’ll do a posting on next Thursdays are for cooking on the highlights of the menu. Y’all come on down. This event puts your basic Turkey Day or dinner on the grounds akin to a C Rat heated with C4.


  3. Wilted Willy says:

    Thanks you guys, now I’m starving to death! I guess I’ll have to go look at what is available in the fridge?
    Thanks again Ex!

  4. AW1Ed says:

    Now Ex. You forgot the slug or two of red wine again…


  5. OldSoldier54 says:

    Hey Ex-PH2, have you ever tried using a pressure cooker for stuff like this? We’re thinking of getting one for stuff like this and for canning.

    • Ex-PH2 says:

      Yes, but I don’t have one, and I find that the slow cooker does a fine job once it’s started up. It’s handy to be able to start it in the morning and do other things during the day, and then supper is READY!! by the end of the day.

      I would use the pressure cooker if I were in a hurry and it was very cold, rotten weather outside.

      • charles w says:

        I got an Instant Pot for Christmas. It is a pressure cooker and a slow cooker. Love it. But it does come with its own cult. Kind of like vegans and and cross fit people. They will let you know they have one…..

    • AW1Ed says:

      I have with a pressure cooker, works fine and cuts down the cook time to about an hour. Plenty of PC recipes out there, but a pro tip- add the red wine after you cool down the PC and remove the lid; otherwise you can get too much of a tannin flavor. Just add, bring to a simmer and let it go for a few minutes and all will be well.

  6. Sea Dragon says:

    Sea Dragon’s Special Beef Stroganoff

    1 1/2 ounces dried porcini mushrooms, rinsed
    1 1/2 cups low-sodium beef or chicken broth
    2 Tbs extra-virgin olive oil
    8 ounces filet mignon, cut into 1 inch cubes
    Kosher salt and black pepper
    1/4 cup finely chopped shallots
    4 ounces sliced exotic mushrooms
    2 tsp minced garlic
    2 tsp fresh thyme
    1 Tbsp tomato paste
    1 Tbsp flour
    1/4 cup dry red wine
    4 ounces pasta
    1/2 cup sour cream
    1 Tbs Dijon mustard
    1 Tbs fresh lemon juice
    Chopped fresh parsley for garnish

    In a small saucepan combine the porcini mushrooms and the beef broth, and bring the mixture to a boil. Remove from heat and let steep for 15 minutes. Strain through a fine strainer, reserve the liquid, and chop the mushrooms.

    In a large skillet, heat the oil over medium-high heat. Season the meat with salt and pepper, and add it to the pan. Sear meat quickly on all sides and transfer to a plate.

    Reduce the heat to medium, add the shallots and cook, stirring, until soft. Add the fresh mushrooms and cook, stirring occasionally, until lightly browned. Add the garlic, thyme, tomato paste and flour. Cook, stirring, 1 minute.

    Add the red wine, reserved broth, 1 1/2 cups water, the chopped porcini mushrooms and the pasta to the skillet. Bring to a boil, reduce to a simmer and cook, covered, stirring occasionally, until the pasta is just al dente. Add additional water if necessary to keep pasta submerged.

    Stir in the sour cream, Dijon and lemon juice. Adjust seasonings if necessary. Stir in the beef and any beef juices, and simmer until the meat is heated, about 1 minute. Serve immediately, garnish with parsley.

    Yields 2-4 servings.

    • Ex-PH2 says:

      I’m moving to your house, Sea Dragon!

    • OldSoldier54 says:

      Dang dude, I’m practically drooling reading that!

      • 5th/77th FA says:

        “Like” You had me for sure at filet mignon and ‘shrooms in the ingredient list.

        Most strogonoff you see has the appearance of SOS with noodles. “Bout the same taste too.

        Thanks Sea Dragon!