Corned Beef French Dip Sandwiches

These corned beef, sauerkraut, and provolone sandwiches dipped in au jus are a fun twist on French dip sandwiches. I've included instructions for cooking the corned beef in either a slow cooker or pressure cooker.

Course Main Course

Cuisine American

Prep Time 15

Max Cook Time 8

Total Time 8 15

Servings sandwiches

Calories 868

Author Annalise Sandberg

Ingredients

Corned beef:

3 lbs flat-cut corned beef brisket w/ seasoning packet
4 cups beef stock or broth
1 yellow onion , quartered
4 cloves of garlic , smashed

Sandwiches:

6 hoagie sandwich buns
6 tablespoons butter
1/4 cup whole grain or Dijon mustard
6 slices of provolone cheese
2 cups sauerkraut

Instructions

To make corned beef in the slow cooker:

Place brisket in a 5-6 quart slow cooker. Cover with beef broth. Add onion, garlic, and spices from seasoning packet.
Cover with lid and cook on high for 4 hours or on low for 8 hours.

To make corned beef in a pressure cooker:

Place brisket in a 5-6 quart pressure cooker. Cover with beef broth. Add onion, garlic, and spices from seasoning packet.
Secure lid and make sure the valve release is sealed. Cook on high pressure for 90 minutes. When time is up, natural release for 10 minutes, then quick release to release the rest of the pressure.

To assemble the sandwiches:

Remove corned beef from pressure cooker or slow cooker. Thinly slice/shred, discarding any fat.
Strain liquid and spoon off any fat from the top.
Slice hoagies in half and place on a sheet pan sliced side-up. Spread butter on all of the buns and mustard on the bottom buns only.
Toast under the broiler for a few minutes until golden brown, watching carefully so they don't burn.
Put some corned beef, sauerkraut, and provolone cheese on the bottom buns and toast them under the broiler until cheese is melted.
Place top buns over the bottoms and serve with the au jus liquid for dipping.

Nutrition