Categories: Dinner - Sandwich - Slow Cooker

Ingredients

• 2 cups low-sodium beef broth
• 1 medium onion, sliced
• 2 cloves garlic, smashed
• 2 Tbsp Worcestershire sauce
• 1 Tbsp all-purpose flour
• 1 1/2 lbs beef brisket, trimmed
• Kosher salt and black pepper
• 3 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 5 oz mixed greens (about 6 cups)
• 1 large baguette - cut into 4 pieces, split horizontally, and lightly toasted

Directions

1. In a 4 – 6 quart slow cooker, combine the broth, onion, garlic, Worcestershire, and flour. Season the brisket with 1/2 teaspoon salt and pepper and place in the slow cooker. Cover and cook until very tender, on low for 7 to 8 hours or on high for 4 to 5 hours.

2. Ten minutes before serving, transfer the brisket to a cutting board and thinly slice against the grain. Strain the cooking liquid into a small saucepan and reserve the onions. Boil the cooking liquid until reduced to 1 1/2 cups, 5 to 7 minutes.

3. In a large bowl, whisk together the oil, vinegar, and 1/4 tsp each salt and pepper. Add the greens and toss to combine.

4. Dividing evenly form sandwiches with the baguette brisket, and reserved onions. Serve with the cooking liquid, for dipping, and the salad.

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