French Dip Brisket Buns

Individually wrapped into little bread buns of brisket goodness, these little buns were amazing!  

Pre-heat oven @ 250 degrees.

Season with S&P, Garlic, and Cajun Seasoning. 

In the bottom of the baking dish add:

1 onion quartered

2 cloves of garlic 

1/2 bottle of dark porter beer

Lay the seasoned brisket, fat slab up, on top of the onion quarters.

Cover and bake for 4 hours.

Let cool, remove the fat slab and slice thin against the grain.

Strain the juices in the bottom of the pan and reserve for dipping purposes!

Use your favorite pizza dough.  

Here is a link to mine.

Thaw, let rise until it is coming out of the bag.

Spread it out slightly and cut into 12 pieces.

One at a time, press each piece out to the size of a small pancake. 

Pre-heat oven @ 425.

Now it's time to fill them!

Chop - sweet peppers, porcini mushrooms, onion, chives

Layer all of the toppings in the middle of each piece. 

Don't forget the sliced brisket and shredded cheese, of course.

Pull the sides of the dough over the fillings and slowly close the dough right around.  

Place the dough balls on a cookie sheet seam side down.  

Season the top with garlic salt.

Bake 13-15 mins. 

Prepare to be amazed!  

Dip and dive in! 

Enjoy!!!