In Wisconsin we did this recipe using chuck roast…When we did it this week at home we used chunks of Beef Brisket-Pastrami from the pieces we bought at Usingers last week ($2.00 a lb). Both meats handled the beer-boil quite well. The Pastrami needed less bullion cubes to develope it’s special flavor.
Come on Al-tell them about the pastrami ends from Usingers that you used in your recipe!![:)]
We just did a crockpot version that uses Brisket (or Chuck Roast), Onion Soup Mix, 2 bottles of Dark Beer, a Beef Bullion Cube or two and about 8 hours on high in the pot. Near the end of the cooking time, shred the beef like you would pull pork for a BBQ, but leave it in the ‘soup’.
Instead of a soup bowl, we get some onion rolls or medium sized firm sub rolls, Put the Provolone Slice in the cut roll, and stuff it with the shredded tender beef…. Then dip it ala French Dip-style. Jan likes it with Kraut on the sandwich, I prefer the Kraut on the side.
So there’s more one can do with Onion Soup than drink it !!!!
OH and the brisket makes it off the chain……
mmmmmm mmmmmm good….. I love french onion soup!!!!!!!!!!!!
Yeah….what he said…..WOW!!!
My heart just took an extra beat!
Again Provalone, Swiss cheese, alot of brisket and onions and broth, croutons in there also! Order up, limit 3 bowls per customer, sorry![:p]
Provalone, swiss, croutons ……. w/ brisket??? Not in Texas! Well maybe not till now. Neat idea! Looks great!!!
Beef Brisket French Onion
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