1 (2- to 3-pound) beef brisket
3 large (about 3 cups) onions, halved, sliced
1/4 cup apple juice
2 cloves garlic, chopped
1 (10.5-ounce) can condensed beef consommé
1 tablespoon firmly packed brown sugar
1 tablespoon balsamic vinegar
1 teaspoon salt
10 Kaiser rolls
Heat oven to 325°F.
Melt butter in 12-inch skillet until sizzling; place brisket in skillet. Cook over medium-high heat, turning once, 8-10 minutes or until browned.
Combine all remaining ingredients except rolls and cheese in 13x9-inch baking pan. Place browned brisket over onion mixture; cover tightly with aluminum foil. Bake 2 1/2-3 hours or until meat is fork tender and internal temperature reaches 145°F.
Place brisket onto cutting board; trim fat. Slice brisket across grain into thin slices; place beef slices onto bottom of Kaiser rolls. Top each with onion mixture, cheese and bun tops. Spoon pan juices into cups for dipping.
Cook and slice brisket the day before you intend to serve it. To reheat, cover tightly with aluminum foil and heat in 350°F. oven 30-35 minutes or until hot. Or place in dish. Cover with plastic food wrap; microwave, stirring occasionally, 3-5 minutes or until heated through.