Brisket French Dips

with Gruyère and Cheddar

Using baguettes (or hoagie rolls if you can’t find them) gives structure to the sandwiches, allowing them to absorb more jus without becoming too soggy.

Makes 2 servings Total time: 25 minutes

FOR THE JUS, HEAT:

2 1/4 1 1 2 1 3 1

10

FOR THE SANDWICH, BRUSH:

2 2 4 1/2

1/4 tsp. olive oil cup grated onion

Tbsp. minced fresh garlic tsp. tomato paste cups low-sodium beef broth tsp. Worcestershire sauce sprigs fresh thyme fresh bay leaf

Salt and black pepper to taste oz. thinly sliced beef brisket Italian demi-baguettes (6-inch), halved lengthwise Tbsp. unsalted butter, melted

Coarse salt slices sharp Cheddar (2 oz.) cup shredded smoked Gruyère or Gouda cup deli-sliced pepperoncini, optional

Preheat broiler to high with rack 6 inches from element. Line a baking sheet with foil.

For the jus, heat oil in a saucepan over medium-high; add onion and garlic and sauté until softened, 2–3 minutes. Stir in tomato paste; sauté until beginning to brown, 1–2 minutes. Add broth, Worcestershire, thyme, and bay leaf; bring to a boil. Reduce heat to medium-low and simmer jus until reduced to 11/ 2 cups, 10 minutes. Strain jus, discarding solids, and return to pan; season with salt and pepper. Add beef to jus; keep warm.

For the sandwiches, brush baguettes, cut sides and outsides, with melted butter and sprinkle tops with coarse salt.

Broil cut sides of baguettes on prepared baking sheet until toasted, 1–2 minutes. Place Cheddar on top halves of baguettes and Gruyère on bottom halves. Return baguettes to broiler to melt cheeses, 1 minute. Divide brisket between bottom halves of baguettes, top with pepperoncini, then add baguette tops. Slice French dips in half and serve with jus for dipping.

Per serving: 1168 cal; 46g total fat (23g sat); 228mg chol; 1389mg sodium; 98g carb (4g fiber, 3g total sugars);

79g protein