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Brisket Dips

Sliced Leftover Smoked Brisket
1-2 Egg Buns for each person
Sliced Swiss Cheese
3 chopped green onions

The Dip:

2 medium onions, thinly sliced
1 tbs. minced garlic
2 tbs. White Balsamic Vinegar
2 cans beef broth
1/2 can beer
cracked black pepper
salt to taste...carefully!
2 tbs. butter
3 tbs. oil
2 tsp. sugar

In a large pan, melt the butter with the oil. Add the onions and turn to coat with oil. Salt and pepper. Put on the lid and let the onions sweat over very low heat for 1/2 hour. Toss with the White Balsamic and garlic and cover. Cook another 1/2 hour. Open pan and add the sugar. Cook, stirring occasionally, over medium heat until onions are carmelized. Add the broth and beer. Simmer, uncovered, for 30 minutes and take off heat.

Heat meat in a little of the dip. I use a loaf pan covered covered with foil on the barbie. Grill or toast the buns well. Spread one side with horseradish and lay on the meat.(Throw any juices into the dip.) Top with a slice of Swiss and sprinkle with the green onion. Place top on bun and let sit in the residual heat of the barbie for a minute to melt the cheese. Cut in half and dip in the soup! The onions can be removed and drained and used to top the sandwich. We just eat them when we reach the bottom of the dipping cups!

These were dinner last night and we loved it! Razzer
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Of course this is a variation on the French Dip, you silly men! Like, DUH! However! The French Dips I've always been served were on dry bread, piled high with gray, nondescript meat, dry as a bone, and the dip was merely boullion cubes in a bowl of tepid water. YUCK!

These are NOT THAT! These are good! And, oh, Smokin? Please note that it IS for leftover brisket!

Sheesh! This is a tough room to play! HA! Wink

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