French Dip Sandwich | Emeril Lagasse
Emeril’s take on the Classic French Dip Sandwich is not to be missed. Especially when you’re serving a crowd. They’re warm, satisfying, and the best part, they’re easy to make. They never fail to impress!
FRENCH DIP SANDWICH
MAKES FOUR 8-INCH SANDWICHES OR MORE IF CUT INTO SMALLER PIECES AS PART OF A BUFFET
4 cups homemade beef stock or store-bought low-sodium beef broth
½ white onion, roughly chopped
1 carrot, peeled and roughly chopped
2 ribs celery, roughly chopped
Four 8-inch lengths of French bread, split lengthwise
8 slices provolone cheese (about 6 ounces total), optional
8 tablespoons Homemade Mustard (recipe follows)
24 ounces very thinly sliced Simple Rib Roast, room temperature (recipe follows) or excellent quality, deli sliced roast beef
1 cup Caramelized Onions (recipe follows)
Position an oven rack in the center of the oven and preheat to 350 degrees.
Place broth, onion, carrot, and celery in a small pot and bring to a simmer. Reduce heat to low and cover to keep warm.
Arrange bread slices, cut sides up, on a parchment-lined baking sheet. Using your fingers, gently remove some of the soft, inner part of the bread (if it is too thick or dense), leaving about a ½-inch thick shell. Spread top and bottom of each sandwich with 2 tablespoons mustard. On the bottom side of each sandwich, place two slices provolone cheese and 6 ounces of roast beef. Drizzle a scant tablespoon of the broth over the beef. Transfer to the oven and cook until meat is just warmed through, about 6 minutes.
Remove sandwiches from oven and spread meat with ¼ cup caramelized onions and transfer to serving plates. Carefully dip sandwiches on both sides into beef broth before serving or pour the beef broth into four serving ramekins and serve with sandwiches for dipping.
SIMPLE RIB ROAST
MAKES 4 TO 6 SERVINGS
2 medium onions
One 4 to 5 pound prime rib roast
2 ½ tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons chopped fresh thyme
2 teaspoons garlic powder
Set an oven rack to the lowest position and preheat the oven to 400 degrees.
Cut onions into eighths lengthwise and place in a roasting pan just large enough to fit the prime rib. Drizzle onions with 1 tablespoon olive oil and toss to coat evenly. Secure the outer layer of meat on the prime rib by tying pieces of twine parallel to and between the ribs; this will ensure even cooking. Drizzle with 1 tablespoon olive oil and rub roast to coat evenly. Season evenly on all sides with salt, pepper, thyme, and garlic powder.
Heat a large sauté pan with the remaining ½ tablespoon olive oil over medium-high heat. Add prime rib and cook all sides of the meaty part until golden brown, about 2 minutes per side. Place roast in prepared roasting pan on top of onions; set aside until cooled to room temperature. (This will help ensure even cooking.) Once it has reached room temperature, place in oven and cook for 15 minutes. Reduce oven temperature to 325 degrees and cook until roast reaches 115 degrees on an instant-read themometer for medium-rare, about 45 minutes longer. Remove from oven, tent with a piece of aluminum foil, and let rest for 20 to 30 minutes; the cooking will carry-over and the temperature will continue to rise. When cool enough to handle, slice meat from the ribs, and cut into slices across the grain.
HOMEMADE MUSTARD
MAKES ABOUT ¾ CUP
3 tablespoons yellow mustard seeds
2 1/2 tablespoons brown mustard seeds
1/3 cup white wine
1/3 cup apple cider vinegar
1 shallot, minced (about 2 tablespoons)
3/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon dry mustard powder, optional
In the jar of a blender, combine yellow and brown mustard seeds, wine, vinegar, shallot, salt, and pepper, and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. For a thicker texture, add mustard powder. Mustard may be stored in an airtight, non-reactive container in the refrigerator for up to 2 weeks.
CARAMELIZED ONIONS
MAKES ABOUT 1 CUP
4 tablespoons salted butter
4 yellow onions (about 8 ounces each), peeled, stemmed and cut into thin slices
½ teaspoon salt
½ teaspoon freshly ground white pepper
Heat butter in a large saute pan over medium heat until melted. Add onions, salt and pepper, and toss to coat well. Let cook, stirring occasionally, until onions are lightly caramelized, 15 to 20 minutes. Remove from the heat and set aside until ready to use.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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$5 French Dip Vs. $350 French Dip
The perfect french dip recipe with homemade bread just isn't enough for us.. what if we made the fanciest most egregious version for a total of 350 dollars?
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Full Recipe:
Ingredients Needed:
Bread Ciabatta long boy roll:
Poolish-
- 220g bread flour
- 220g water, room temp
- heaping 1/4 teaspoon instant yeast (less than 1 g)
Finished Dough -
- 375g bread flour
- 257g water, room temp
- 12g fine sea salt
- 1/2 teaspoon instant yeast (less than 1g)
Dipping Broth:
- 3 tablespoons unsalted butter
- 2 sweet onions
- salt and pepper to taste
- pinch of sugar
- 2.5 cups (600ml) beef stock
- 2 teaspoons thyme, finely chopped
- 1.5 tablespoons Worcestershire sauce
- 1/4 cup shirodashi
Typical -
- 2lb beef, very thinly sliced (skirt steak, ribeye, short rib, etc.)
- 1 sweet onion, thinly sliced
- salt and pepper to taste
- 10 slices swiss cheese
Expensive:
Horseradish Truffle Mayo:
- 1 cup (178g) mayo
- 1/4 cup (55g) creme fraiche
- 1 tablespoon grated horseradish
- 2 tablespoons (40g) whole grain mustard
- 2 cloves garlic grated
- 1 oz (28g) black truffle grated
- salt and pepper to taste
Sandwich:
- parmigiano reggiano for grating
- 1 sweet onion, sliced thinly
- 1/4 cup finely chopped parsley
- 1 tablespoon lemon zest
- 2 cloves finely chopped garlic
- 1 a5 wagyu steak
Bobby Flay Makes a French Dip | Beat Bobby Flay | Food Network
Bobby leans on tender beef, porcini mushroom broth, Gruyere cheese and two kinds of spreads to set his French dip sandwich apart!
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Bobby Flay Makes a French Dip | Beat Bobby Flay | Food Network
French Dip Sandwich
The French Dip Sandwich is a classic and it's surprisingly easy to make as well. This video takes you through how to prep your beef, onions, horseradish sauce and to make a jus to dip the sandwich in. Today we're making this sandwich using the Eye of Round cut of beef which is one of the cheaper cuts given the price of beef has nearly doubled in North America. We'll show you how to prep this eye of round in order to ensure your sandwich is tender and packs a ton of flavor. When we first posted our French Dip recipe on YouTube shorts, it blew up and within a month it got over 7 million views in its first month so we knew we had to make a long form video for you all showing you all of the steps.
#French #Dip #Sandwich
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