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Open-Faced Italian Brisket Sandwiches
Open-Faced Italian Brisket Sandwiches
1 (3 lb) boneless beef brisket, partially frozen 1 medium onion, quartered, sliced 1 (19 oz) can Progresso Tomato Basil Soup 2 Tbs cornstarch 2 Tbs brown sugar 1/2 tsp dried Italian seasoning 1/8 tsp ground red pepper (cayenne) 2 Tbs Worcestershire sauce 10 (1/2-inch-thick) slices Italian bread 10 (1 oz) slices provolone cheese 2 Tbs chopped fresh parsley Cut beef diagonally across grain into thin slices. Place beef in 3- 1/2 or 4-qt slow cooker. Add onion. In medium bowl, combine soup, cornstarch, brown sugar, Italian seasoning, ground red pepper and Worcestershire sauce; mix until smooth. Pour over beef and onion. Cover; cook on low setting for 10-12 hours. To serve, place 1 slice of bread on each individual plate. Top each with slice of cheese and spoon about 3/4 cut beef mixture over each. Sprinkle with parsley. Makes 10 servings. ~~ MySpace URL: http://www.myspace.com/duckie067 |
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