Mix-and-Match Mama Meal Planner by Shay Shull

Author:Shay Shull
Language: eng
Format: epub
Publisher: Harvest House Publishers

Brisket Ranch Sandwiches

On a hot August day, it’s nice not to heat up the kitchen with the stove and oven. Instead, I let my slow cooker do all the work!

INGREDIENTS

2 pounds brisket (flat and trimmed)

1 (4 ounce) bottle liquid smoke (use either hickory or mesquite flavored)

4 cups beef stock

Extra virgin olive oil

Salt and pepper

A few handfuls of romaine lettuce

2 avocados, sliced

Ranch salad dressing

1 red onion, chopped

4 to 6 hoagie rolls, split in half

In a large pot over medium-high heat, brown both sides of the brisket in about two tablespoons of olive oil. Salt and pepper each side of the brisket quite liberally. After each side is browned (about 3 minutes per side) add brisket to slow cooker along with the entire bottle of liquid smoke and beef stock. Cover and cook on low about 8 hours or on high 4 hours.

When you’re ready to assemble your sandwiches, remove brisket from slow cooker (discard all liquid) and slice it up on your cutting board. Take each dinner roll and top with romaine lettuce, sliced brisket, several pieces of avocado, chopped red onion, and a drizzle of ranch.

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