- Time: Varies depending upon method
- Serving Size: 10
- 3-1/2 pounds closely trimmed beef Brisket flat, cut in half
- 2 medium sweet onions, cut into 1/2-inch wedges
- 2 red bell pepper, cut lengthwise into 1-inch wide strips
- 1 cup beef broth
- 1/3 cup soy sauce
- 1/2 cup tomato paste
- 6 cloves garlic, minced
- 8 to 10 French bread rolls, split, warmed
Toppings: Smoked cheddar cheese, pepperoncini, pepper rings, assorted olives
Slow Cooker: Place onions in 5-1/2 quart slow cooker; top with beef, then pepper slices. Combine beef broth, tomato paste, soy sauce and garlic; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.) Skim fat from cooking liquid, if necessary.
Pressure Cooker: Always follow manufacturer guidelines. Brown beef in batches using the Saute feature and set aside. Place onions in bottom of slow cooker; top with beef; then pepper slices. Combine beef broth, tomato paste, soy sauce and garlic. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid.
Serve beef and vegetables in rolls with toppings, as desired. Serve au jus for dipping, if desired.