Ingredients
2-pound fresh beef brisket
1
tablespoon vegetable oil
1
can (10 1/2 ounces) condensed beef broth
2
cloves garlic, finely chopped
1
teaspoon dried oregano leaves
1
teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon crushed red pepper
2
medium green bell peppers, cut into 1/4-inch strips
12
slices crusty Italian or French bread, each about 1 inch thick
Preparation
Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until both sides are brown.
Place beef in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except bell peppers and bread; pour over beef.
Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
Remove beef to cutting board; cut into thin slices.
Skim fat from beef juices in cooker if desired. Stir bell peppers into juices. Cover and cook on high heat setting 15 minutes. Return beef slices to cooker.
Place 2 slices of bread on each plate. Spoon beef mixture over bread.
