Slow Cooker Beef Brisket French Dip Sandwiches

I found this recipe at neighborhood blog.com

3 Tbl olive oil
3-4 lbs. beef brisket
Sea salt and black pepper
1 yellow onion, quartered
4 med potatoes, quartered (opt)
4 carrots, cut into bite sized pieces (opt)
4 garlic cloves, minced
2 tsp dried rosemary
4 bay leaves
2 cups beef broth
2 cups dry red wine
Enough water to cover

Add oil to large skillet and heat over medium heat.  Cut any large hunks of fat off the brisket and then season it generously with salt and pepper on all sides.  Add brisket to the hot oil and brown all sides.

Place onion, carrots, potatoes in bottom of crockpot followed by the brisket.

In the skillet you used to brown the meat, over medium heat, add garlic, rosemary, bayleaves and cook gently until garlic is soft.  Add broth and wine and cook off alcohol from the wine.  Pour all of this over brisket and add enough water to cover the vegetables.

Cook on low for 6 hours, then on high for an additional 2-4 hours, until your desired tenderness.
**Remove bay leaves before serving.

For sandwiches:
Remove brisket from crockpot and shred it.  Butter both sides of buns, then place them under broiler on low for a couple minutes until toasted.  Pile the bottom half of the buns with brisket and a few onions followed by 1-2 slices Swiss cheese.  Place that half of the sandwich back under the broiler for another couple minutes until cheese is melts.  Top with other half of the bun.  Use the remaining broth from the crockpot as "dip" for the sandwiches.  Dunk and enjoy!

Easy French Dip Sandwiches

Serves 8
3 lb. fresh beef brisket (not corned beef)
1 pkg (1.3 oz) dry onion soup mix
10-12 oz condensed beef broth

8 mini-baguettes or sandwich buns

Place beef in slow cooker.  Mix dry soup mix and beef broth.  Pour over beef.
 on Low 8-10 hours or until beef is tender.
Skim fat froom liiquid.  Remove beef.  Cut across grain into thin slices.

Cut each baguette horizontally in half.  Fill with beef.  Cut in half  Serve with broth for dipping.

Egg & Cress Sandwiches

From Andie Evans

This is the best egg salad sandwich I've ever had.

Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 16 tea sandwiches

4 eggs
4 Tbsp. softened herbed butter (see below), prepared with herbs such as chives, parsley and mint, or softened plain butter
4 Tbsp. mayonnaise or mayo alternative
Sea salt, fresh-ground black pepper and paprika (preferably smoked paprika), to taste
8 slices white bread
1/2 cup fresh, chopped watercress
(Optional) fresh, chopped parsley, to taste
Preparation:

Hard boil the eggs, rinsing with cold water when they are done.
While the eggs are still warm, peel them and mash them with the butter and using a potato masher or a fork.
Stir the mayo and spices into the egg mixture.
Spread the egg salad onto two slices of bread.
Add the watercress (and, optionally, the parsley).
Top the watercress with the remaining two slices of bread.
Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.

Herbed Butter

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2.5 cups
Ingredients:
2 cups (4 sticks) softened sweet butter
1 tsp lemon juice
1 tsp salt (for savory butter) or sugar (for sweet butter)
1 packed cup of finely chopped herbs (You can use a single herb or a mix of herbs. For sweet herbed butter, select herbs like mint, rosemary and lavender. For savory herbed butter, use herbs like chives, cilantro, parsley and thyme.)
Preparation:

In a food processor or blender, puree the butter, lemon juice and salt/sugar until smooth.
Add the herbs and pulse until well blended.
Spread on finger sandwiches, scones, rolls or other foods immediately, or store it in a sealed, refrigerated container until ready to use.Keeps for several weeks.