Search for:
French dip😮‍💨
Wine

French dip😮‍💨

By



French dip sandwich

recipe
Beef & Au Jus:
• 4 lb beef chuck
• Salt & black pepper
• 6–8 garlic cloves, lightly smashed
• 2–3 thyme sprigs
• 2 rosemary sprigs
• 4 cups beef stock
• 1 cup red wine
• 2 yellow onions, sliced
• 1 tbsp olive oil

Caramelized Onions:
• 5 yellow onions, sliced
• 5 bella mushrooms, sliced
• Salt & pepper to taste
• 2 tbsp grass-fed butter (or olive oil)
• Optional: 1 shot bourbon whiskey

Horseradish Mayo:
• 3 tbsp organic mayo
• 2 tbsp freshly grated horseradish
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tbsp chopped chives
• Salt & pepper to taste

Sandwich:
• Baguette
• Salt & pepper to taste
• Freshly grated provolone
• Freshly grated Fontina

Beef & Au Jus
• Season the beef generously with salt & pepper and refrigerate for at least 1 hour.
• Sear in olive oil over medium-high heat until well browned.
• Transfer to a pot with the onions, garlic, rosemary, thyme, beef stock & red wine.
• Bring to a gentle boil, then reduce to low, cover and simmer for 4 hours, stirring occasionally.
• Strain the au jus, shred the beef and set aside.

Caramelized Onions
• While the beef cooks, sauté the onions and mushrooms with butter (or olive oil) over medium heat for about 10 minutes.
• Reduce to low heat and continue cooking, stirring often, for 20–40 minutes until deeply caramelized.
• Finish with a shot of bourbon and cook for another 5–10 minutes (flambé optional… I only did it for the video 😂).

Horseradish Mayo
• Mix everything together and season with salt & pepper.

Assemble
• Slice the baguette and fill with equal parts freshly grated provolone & Fontina.
• Bake at 325°F for 10–15 minutes, or until the bread is crispy and the cheese is melted.
• Add the shredded beef, caramelized onions, horseradish mayo and chopped chives.
• Slice and serve with the warm au jus for dipping.

#frenchdip #sandwich #comfortfood #foodshorts

10 Comments

Write A Comment