Yesterday I posted my Hickory Braised Beef Brisket recipe and promised to share a few recipes using the leftovers. I have two large containers full of shredded brisket in the fridge, so there was a ton left. We will be eating it for days!
The first recipe I wanted to share is a French dip panini. Three ounces of shredded brisket are placed on sourdough bread with cheese and a horseradish dijon sauce. Like most French dips, the sandwich is served with a side of Au Jus.
Au jus is French for “with juice.” Specifically, jus refers to the juices given off by cooking the food. I reserved the cooking liquid from my braised brisket in order to use it as a dip. However, the brisket was so juicy it wasn’t even needed. If you don’t have any leftover cooking liquid, you can use beef broth or even beef consommé for the au jus.
If you have refrigerated the leftover brisket, I would recommend heating it up on the panini press (if it has a drip tray) or a pan before making the panini. Since my brisket soaked up a lot of the cooking liquid, I wanted to cook some of it off so the panini wouldn’t get soggy. The result: perfectly crisp bread with ooey gooey cheese and succulent shredded brisket inside.
If you aren’t a fan of horseradish, you may certainly omit the sauce. However, I find that it adds a nice kick to this French dip. To make the horseradish sauce, mix together a little mayo, prepared horseradish, and dijon mustard. You can add more horseradish for a stronger sauce. I love horseradish so much that my sauce is made with nearly equal parts mayo and horseradish.
- 2 slices of sourdough bread
- ½ tbsp butter
- 3 slices Jack cheese
- 3 oz beef brisket
- ½ cup beef broth or brisket cooking liquid (skim off any fat)
- 1 tbsp light mayonnaise
- 2 tsp prepared horseradish
- 1 tsp dijon mustard
- Heat the panini press over medium high heat.
- Prepare the horseradish dijon sauce by mixing the mayo, horseradish, and dijon mustard together in a small bowl. Set aside.
- Spread the butter on one side of each slice of bread. Place one slice of bread in the panini press, buttered side down. Top with horseradish sauce, 1 slice of cheese, brisket, and the remaining cheese. Then, place the second slice of bread on the panini, buttered side up.
- Close the panini press and cook until golden brown.
- Serve with a cup of the brisket cooking liquid or beef broth.