The French Dip sandwich was invented at LA’s Philippe The Original deli back in 1918, by accident! In this video I’ll show you how to BBQ-roast a 9 pound beef shoulder, then make a very close copy of this amazing sandwich, including their spicy mustard and beet juice pickled eggs! Slow n Sear:
Spicy Mustard Recipe
4 tbs Coleman’s dry mustard
1 tbs white wine vinegar
2 tbs beer
1 garlic clove
1 tsp sugar
1⁄2 tsp salt
1⁄4 tsp turmeric powder
1 tbs olive oil
In a heavy pot over medium heat whisk together dry mustard, vinegar and flat beer.
Using a press mince garlic into mixture.
Continually whisking blend in sugar, salt and turmeric.
To tame down the heat you may add 1 tablespoon olive oil whisked.
Place in a sealed jar for at least 1 day.
Will remain in fridge for at least 2 months. Recipe from food.com
Beet Pickled Egg Recipe
2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar
2 tbs pickling spice
Drain beets, reserving 1 cup juice. Place beets and eggs in a 2-qt. glass jar.
In a small saucepan, bring the sugar, water, vinegar, pickling spice, and reserved beet juice to a boil. Pour over beets and eggs; cool.
Cover tightly and refrigerate for at least 24 hours before serving.
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