From Scratch French Dips

When I get sick for a week my boyfriend really suffers in the food department. After I got sick last week I knew I had to make it up to him with a good dinner, something nice and meaty. So late one night after too many episodes of man vs. food and food paradise on travel channel we decided I had to make my own french dips. Inspired by places like Phillipe's in LA and Brennan & Carr in Brooklyn I set off to the butcher shop to get what I needed. This is so much easier than you would think and only takes about 30-40 minutes of actual cooking effort. And this recipe is easily adapted to the crock pot as well!

This is a BIG recipe, yielding around 10-12 sandwiches and can easily be cut in half!!

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Ingredients

1 small onion, roughly chopped 2 small carrots, roughly chopped 4/5 ribs celery, roughly chopped 2 small leeks, white and light-green parts only, roughly chopped 4 cloves garlic, chopped 4 sprigs fresh thyme

1/4 teaspoon garlic powder 1/2 teaspoon dried sage 1/2 teaspoon dried oregano 1/2 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground allspice

1 teaspoon paprika 4 pounds beef top sirloin roast Salt and freshly ground pepper 2 cups beef broth

1 tablespoon worcestershire One dozen French rolls

White Cheddar Cheese Sliced Hot mustard, for serving

[Sirloin after it's been seasoned before the oven!]

The Process

Preheat the oven to 300 degrees F. Combine the chopped vegetables, garlic and thyme in a large roasting pan. Rub the dried herbs and spices all over the beef; season generously with salt and pepper. Place the beef fat-side up on the vegetables and roast until a thermometer inserted into the thickest part of the meat registers 130, about 1 hour 45 minutes. Remove the meat from the pan, cover loosely with foil and set aside to rest for 30 minutes. While the meat is resting, put the roasting pan liquid & drippings aside, it should be around a cup. On the stove cook the vegetables over high heat until they are browned but not burnt and any liquid has evaporated. Add the beef broth to the pan, worcestershire, and the liquid you set aside and bring to a boil. Reduce the heat to low and simmer until the liquid reduces by half, about 30 minutes. Strain the sauce and season with salt and pepper. Keep warm. Trim any excess fat from the beef and thinly slice. Halve the rolls horizontally and warm in the oven. Dip the bottom of each roll in the sauce and top with some of the beef; dip the cut side of each roll top in the sauce and place on each sandwich. Serve with the hot mustard and Cheese.

Side note: I dip my WHOLE french dip in the Au Jus, and then ladle more on top, it's a knife and fork job!

Note: This is a kaiser roll, I had way too many in my freezer and needed to use them, the recipe calls for french rolls which are best!

Happy Munching!

#recipe #frenchdips #serlion #sandwich