Recipe and photo courtesy of the Wisconsin Beef Council.
Beef French Dip Au Jus
Cut brisket into 3–4 pieces.
Heat oil in stockpot over medium heat until hot.
Place brisket in stockpot; brown pieces evenly.
Remove brisket from stockpot; set aside.
Add onions to stockpot; cook on low heat for 18–22 minutes, until lightly caramelized, stirring occasionally.
Add broth, soy sauce, soup mix, and garlic.
Return brisket to stockpot; bring to a boil.
Reduce heat; cover tightly and simmer 2-1/2 to 3 hours, or until brisket is fork-tender.
Remove brisket and keep warm.
Skim fat from cooking liquid. Carve brisket against the grain into very thin slices.
Divide brisket evenly among rolls. Close sandwiches.
Serve sandwiches with cooking liquid on the side for dipping.