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Categories:
olive oil beef brisket salt yellow onion garlic rosemary bay leaves beef broth red wine water buns butter Provolone cheese
Viewed: 34 - Published at: 7 years agoIngredients
- 3 Tablespoons olive oil
- 2-3 pound beef brisket
- sea salt and black pepper
- 1 yellow onion, quartered
- 4 garlic cloves, minced
- 2 Teaspoons dried rosemary
- 4 bay leaves
- 2 cups beef broth
- 2 cups dry red wine
- water to cover
- buns
- butter
- provolone cheese
Method
- 1. Add oil to a large skillet and heat. Cut any large hunks of fat from the beef. Season both sides with salt and pepper. Add brisket to oil and cook 2-4 minutes on each side.
- 2. Place onion in bottom of crock pot and place brisket on top. Sprinkle with garlic, rosemary and bay leaves. Add broth and wine then add enough water to cover beef.
- 3. Cook on high for 6 hours then turn to low for 2-4 hours more.
- Remove brisket and shred. Butter both sides of bun and broil on low til toasted. Pile bottom buns with brisket and cheese and broil for another 2 minutes until cheese is melted. Use broth from crock pot to dip.
