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Open-faced Italian Brisket Sandwiches

1 (3 lb) boneless beef brisket, partially frozen
1 medium onion, quartered, sliced
1 (19 oz) can Progresso Tomato Basil Soup
2 tablespoons cornstarch
2 tablespoons brown sugar
1/2 teaspoon dried Italian seasoning
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons Worcestershire sauce
10 (1/2-inch-thick) slices Italian bread
10 (1 oz) slices provolone cheese
2 tablespoons chopped fresh parsley

Cut beef diagonally across grain into thin slices. Place beef in 3- 1/2 or 4-qt slow cooker. Add onion. In medium bowl, combine soup, cornstarch, brown sugar, Italian seasoning, ground red pepper and Worcestershire sauce; mix until smooth. Pour over beef and onion. Cover; cook on low setting for 10-12 hours. To serve, place 1 slice of bread on each individual plate. Top each with slice of cheese and spoon about 3/4 cut beef mixture over each. Sprinkle with parsley. 10 servings

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