Reply to "brisket finishing sauce"

mnhogfarmerMember

I like Dr BBQ's French Dip Brisket Sandwiches, page 197, from his "Big Time" cookbook.

We eliminated the rub; use Swanson lower sodium beef broth; 3X the onions; and added mushrooms.

2 T. Butter (I go 1/2 stick)
1 onion (and mushrooms)
1 T. flour
16 oz Swanson lower salt beef broth
Brisket
Rolls
Rub to taste

Saute onion, mushroom and butter.
Add flour and cook 1 minute, stirring constantly.
Whisk in broth and simmer.
Dip meat in broth and put in rolls (I butter and toast rolls on griddle).
Top with onions and shrooms.
Put broth in bowls for dipping.

I also do Ray's Shortcut Brisket, page 61, and Big Cow Injection (with the same Swansons broth).

Good Luck! Roger

6/13/069:05 AM

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