TULSA - The Tulsa Food Guy makes his delicious Irish dip sandwiches for the upcoming St. Patrick's Day. Remember, if it ain't messy you did something wrong!
- 3-5 lb corned beef brisket
- 1 large white onion
- 4 cloves of minced garlic
- Half an 8 ounce jar of peperoncinis
- 2 cups of beef stock
- 1 cup of water
- Olive oil
- 1/4 cup of butter
- French bread
Heat olive oil in a stock pot and sear the corned beef for 2-3 minutes on each side.
Remove corned beef from pot and melt the butter. Sauté the onions until softened then add garlic. Place corned beef back in pot and let simmer for 2-3 minutes.
Add peperoncinis and juice, beef stock and water and bring to a light boil over medium-high heat. Reduce heat to low and let simmer for about 6 hours or until meat is tender. Turn meat occasionally if desired.
Once done, remove meat and strain the liquid and set aside.
Cut the top off of the French bread in a v-shape. Fill your buns with meat, onions and peperoncinis. Pour some of the juice over sandwich and top off with sauerkraut.
Serve with mustard or mayo, and Swiss cheese if desired and enjoy.