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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