Slow-cooked beef Brisket has never tasted so good. Sliced thin and stacked on a hoagie roll, you almost don't need the au jus. Almost.
Cut Brisket into 3 to 4 pieces. Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown pieces evenly. Remove brisket from stockpot; set aside.
Add onions to stockpot; cook on low heat 18 to 22 minutes until lightly caramelized, stirring occasionally. Add broth, soy sauce, soup mix and garlic. Return brisket to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.
Remove brisket; keep warm. Skim fat from cooking liquid. Carve brisket against the grain into very thin slices. Divide brisket evenly among rolls. Close sandwiches.
Serve sandwiches with cooking liquid on the side for dipping.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 385 Calories; 14g Total Fat; 4g Saturated Fat; 3g Monounsaturated Fat; 94mg Cholesterol; 790mg Sodium; 30g Total carbohydrate; 37g Protein; 3.7mg Iron; 5.9mg Niacin; 0.4mg Vitamin B6; 113.2mg Choline; 2.1mcg Vitamin B12; 6.9mg Zinc; 29.4mcg Selenium; 2.1g Fiber.