Warning: sandwich stance required. This French Onion Beef Dip is messy in the best way.
Serves: 4
Prep time: 15 minutes
Cook time: 3 hours
Special tools: larger pot
Ingredients:
2 tablespoons Terra Delyssa Extra-Virgin Olive oil
1 2.5 lb blade roast
6 random onion, medium sliced
1 bulb garlic, sliced
1 bottle red wine
1 litre beef stock
1/2 cup crème friache
3 tablespoons horseradish
1/2 lemon juice
1/2 tablespoon black pepper
1 baguette, split
12 sliced emmenthal
1 tablespoon kosher salt
Method:
1. Season the blade roast with salt and sear at high heat in olive oil.
2. Turn after a crust has formed, then remove and turn down the heat.
3. Add the onion and garlic and sweat off the colour on the bottom of the pot. When onions start to brown, add red wine.
4. Reduce by half and add beef stock.
5. Return the roast and soft simmer for 3 hours.
6. Remove the roast and pull apart with a fork.
7. Mix crème friache with horseradish, lemon and black pepper.
8. Brush creamy goodness over split baguette and cover with cheese. Broil until golden and cover with onions and beef.
9. Close her up and carve into desired portions.
10. Serve with a side of au jus and a smile
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