Cajun Beef Sandwiches

September 18, 2011 § Leave a comment

I needed to find a use for the point end of the brisket that was left when I made the corned beef. I know that brisket need slow braising so what to do. How about Cajun Beef Sandwiches. The recipe I developed is below. The heat depends on the Cajun seasoning that you use, from mild to spicy. You can use all beef stock if you like. As Tina said, “This is a keeper”!

-= Exported from BigOven =-

Cajun Beef Sandwiches

Recipe By:
Serving Size: 8
Main Ingredient:
Categories: Roast, Sandwiches

-= Ingredients =-
2 1/2 pounds Beef Brisket ; point end
Salt-free Cajun Seasoning
2 large Onions ; sliced
5 cloves Garlic ; minced
2 teaspoon Wondra flour
1 can Beef stock
1 bottle Beer
1 tablespoon Corn starch
Salt & pepper ; to taste

-= Instructions =-
Trim the fat from the brisket if necessary and cover with the Cajuns seasoning. I use my own Cajuns seasoning that has no salt in it. I can better control the salt in the recipe that way. Place in a food storage bag and put in the refrigerator overnight.
In the morning, heat a dutch oven over medium heat, add some olive oil and brown the brisket well on all sides. Remove the brisket, add more oil if necessary and sauté the onions until golden. Add the garlic and flour and sauté for two minutes.
Add the stock and beer and bring to a boil. Return the meet to the pan, cover and put in a 225° oven for 3 to 4 hours or until the meat is tender.
Remove the meat and cover. Strain the pan sauce, reserving the solids. De-grease the sauce, add it to the sauce and bring to a boil. Add the corn starch dissolved in some water and bring to a boil. Add salt and pepper if needed.
Slice the meat against the grain, put it on rolls, spoon hot gravy over the meat and serve.
The gravy is also good over French fries.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: **


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