French Dip Sandwich
One of the greatest sandwiches of all time. A good quality beef stock is required to really bring this sandwich to it's full potential.
French Baguette
Chuck Roast - 4-5 lbs
Beef stock - 2 quarts
Lipton's Onion Soup Mix - 2 packs
Onion - 3 sliced
Garlic - 5 cloves
Rosemary - 2 sprigs
Thyme - 3 sprigs
Provolone cheese
Portabella mushrooms - 3
Chives - for garnish
Salt & Pepper
Mayo - 1/2 cup
Horseradish - 4 tbsp
Lemon juice - 1 tbsp
Salt and pepper - to taste
Method:
Season the chuck with salt and pepper on all sides. Add oil to a pan, get smoking hot, then sear meat on all sides until brown. Add meat to pot, cover with stock, sliced onions, garlic, rosemary, thyme, and let simmer on low 4 hours.
Make the horseradish mayo. Combine mayo, grated horseradish, lemon juice, and season with salt and pepper, set aside.
In a nonstick pan, add some oil, then saute onions over medium heat until caramelized, then add mushrooms and continue to further caramelize, season with salt and pepper, set aside.
After 4 hours, remove meat, shred, and set aside. Strain the leftover juice and set aside for dipping.
Grab a french baguette, slice in half, cover with provolone cheese, and bake at 350 until melted, about 10 mins. Hit it with broiler if you want further browning. Slather on horseradish, the shredded meat, caramelized onions and mushrooms, chives, and enjoy.
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$5 DOLLAR FRENCH DIP SANDWICH
Salt Hank shows how to make his famous French Dip sandwich recipe, but for $5! Perfect reverse seared Tri Tip, delicious French onions and roasted garlic/horseradish aioli.
French Dip Sandwich l Side of Salt Ep. 11 with Salt Hank
1. French Dip Sandwich
Ingredients -
Prime Rib Roast
Thyme
Oregano
Rosemary
Red wine
6 onions
3 stalks of celery
2 bulbs garlic
3 carrots
Chives
Prepared horseradish
Mayonnaise
Worcestershire
Swiss or Provolone Cheese
Beef Stock
1. Rib Roast:
a. Add to a blender
i. 1 cup each of rosemary, thyme and oregano
ii. 2 sticks of butter
iii. 8 cloves of garlic
b. Blend until butter is soft and everything is combined
c. Rub compound butter all over your rib roast
d. Fill roasting dish with halved onions, carrots, celery and 2 bulbs of garlic. Set the onions flat side down in the middle
e. Rub oil and salt on everything
f. Place your roast on top of the onions
g. Fill bottom of dish with beef stock until it reaches the bottom of the roast
h. Season roast HEAVILY with salt and pepper on all exposed sides
i. Roast at 500* for 5 minutes/lb then turn off oven and leave roast in for 2 hours. If you have a thermometer, pull when meat reaches 125* for medium rare
j. Let rest for 1 hour
2. Sauce
a. 4 tbs of mayonnaise
b. 5 dashes of Worcestershire
c. Squeeze in your roasted garlic
d. 1 tbs of chopped chives
e. Salt and pepper
f. Some horseradish
3. Onions
a. Melt a full stick of butter and a couple tbs of olive oil in a sauce pan on medium low heat
b. Thinly slice 2 white onions and 2 red onions
c. Add to your pan
d. Mixing periodically, saute until they start to brown
e. Once you see some color, add a big pinch of salt, fresh cracked pepper, and several dashes of Worcestershire
f. Saute for another 15 minutes then add a cup of red wine
g. Cook all the wine down until onions are dark brown and gooey
4. Au Jus
a. Remove your roast from your roasting dish
b. Add 3 more cups of beef stock
c. Place your dish on medium heat and bring to a simmer
d. Reduce for 20 minutes, smashing your vegetables around while you cook
e. Add a lottttt of Worcestershire
f. Kill heat and adjust seasoning/add salt and pepper
g. Strain out all your vegetables and skim fat off the top
h. Add to a ramekin or bowl for dipping
5. Sandwich
a. Thinly shave your roast into strips of meat
b. Add to a crusty sourdough or Italian baguette. If bread is soft, toast for a minute or so
c. Add your horseradish mayo to bottom
d. Add a big pile of shaved beef
e. Add your caramelized onions
f. Add a few slices of Swiss or provolone cheese and place under the broiler
g. Add more sauce and top your sandwich. Also toast the top half
h. Dip in au jus and take big boy bite