assignmentPREPARATION
Add oil to a large skillet and heat over medium heat.
Cut off any large hunks of fat from the meat.
Season it generously with salt and pepper on all sides.
Add brisket to the hot oil and brown on all sides.
Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket.
Sprinkle with garlic cloves, rosemary and bay leaves.
Add broth and wine and enough water to cover all.
Cook on low for 12 hours [minimum], then an additional hour on high.
Remove bay leaves before serving.
Remove the brisket from the crockpot and shred it. Butter both halves of the buns and brown them under the oven broiler until toasted.
Pile the bottom half of the buns with shredded brisket and cooked onions (if desired) followed by 1-2 slices of Swiss cheese and place back under the broiler for another 1-2 minutes to melt the cheese. Top with the other bun half. Use the remaining broth in the crockpot as a "dip" for the sandwiches. Dunk and enjoy!
Another recipe calls for wrapping a brisket in aluminum foil with a little garlic salt, pepper and minced onion. Wrap it tightly and cook in crockpot on low for 12 hours minimum. DO NOT OPEN OR LOOK AT IT. After 12 hours, it will fall apart and melt in your mouth.
You can also use leftover corn beef to make the [Baked Reuben Casserole] (recipe is in the MEATS section of this cookbook, in the briskets recipes.