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Sandwich Sundays ep. 34: THE FRENCH DIP Is this the best sandwich of all time?! 🤤 The beef is slow-braised until fall-apart tender, and that homemade au jus is made for dipping. Don’t skip the horseradish mayo! 🛒 You’ll need: * 3 lb bottom round or chuck roast * 3 tbsp beef tallow or olive oil, divided * Salt & black pepper * 2 large yellow onions, sliced * 8-10 garlic cloves, smashed * 3/4 cup dry Cabernet * 2 tbsp tomato paste * 3 cups low-sodium beef broth, plus more if needed * 1 1/2 tsp beef base or 1-2 bouillon cubes * 2 tbsp Worcestershire sauce * 1 1/2 tsp soy sauce * 1 1/2 tsp balsamic vinegar * 3-5 sprigs fresh thyme * 2 bay leaves * French rolls or hoagie rolls * Provolone cheese, 4 slices per sandwich For the horseradish mayo * 1/2 cup mayo * 3 tbsp cream-style horseradish, drained * 1 tsp Dijon mustard * 1/2 tsp Worcestershire sauce * Salt & black pepper, to taste 🤌🏼 How to: 1. Pat the roast dry and season generously with salt & pepper. 2. Heat 1 1/2 tbsp tallow in a Dutch oven over medium-high heat. Sear the roast on all sides, about 10-12 minutes total. Work in batches if needed. 3. Add the remaining tallow and onions. Cook for 12-15 minutes until deeply browned. Add garlic and tomato paste and cook for 1 minute. 4. Pour in the Cabernet, scrape up the browned bits, and simmer until reduced by half. 5. Add beef broth, beef base, Worcestershire, soy sauce, balsamic, thyme, and bay leaves. The liquid should come about halfway up the roast. 6. Cover and braise at 300°F for 3-3 1/2 hours, until fork-tender. 7. Remove the beef and let it rest for 15-20 minutes. Strain the jus and simmer for 10-15 minutes to concentrate the flavor. 8. Mix all horseradish mayo ingredients together. 9. Thinly slice the beef against the grain or shred it, then warm it in the jus. 10. Spread horseradish mayo on the rolls, add provolone, and toast at 350°F for about 5 minutes until melted. Pile on the beef, add more cheese, and broil until bubbly. 11. Serve with a bowl of hot au jus for dipping! Crockpot method: Follow steps 1-5 on the stovetop, then transfer everything to the slow cooker. Cook on low for 8-9 hours, checking for tenderness around hour 7. Finish with the jus and sandwich steps above. Tip: Store leftover beef in the jus to keep it juicy when reheating. #frenchdip #frenchdipsandwich #sandwichrecipe #EasyRecipes

Sandwich Sundays ep. 34: THE FRENCH DIP Is this the best sandwich of all time?! 🤤 The beef is slow-braised until fall-apart tender, and that homemade au jus is made for dipping. Don’t skip the horseradish mayo! 🛒 You’ll need: * 3 lb bottom round or chuck roast * 3 tbsp beef tallow or olive oil, divided * Salt & black pepper * 2 large yellow onions, sliced * 8-10 garlic cloves, smashed * 3/4 cup dry Cabernet * 2 tbsp tomato paste * 3 cups low-sodium beef broth, plus more if needed * 1 1/2 tsp beef base or 1-2 bouillon cubes * 2 tbsp Worcestershire sauce * 1 1/2 tsp soy sauce * 1 1/2 tsp balsamic vinegar * 3-5 sprigs fresh thyme * 2 bay leaves * French rolls or hoagie rolls * Provolone cheese, 4 slices per sandwich For the horseradish mayo * 1/2 cup mayo * 3 tbsp cream-style horseradish, drained * 1 tsp Dijon mustard * 1/2 tsp Worcestershire sauce * Salt & black pepper, to taste 🤌🏼 How to: 1. Pat the roast dry and season generously with salt & pepper. 2. Heat 1 1/2 tbsp tallow in a Dutch oven over medium-high heat. Sear the roast on all sides, about 10-12 minutes total. Work in batches if needed. 3. Add the remaining tallow and onions. Cook for 12-15 minutes until deeply browned. Add garlic and tomato paste and cook for 1 minute. 4. Pour in the Cabernet, scrape up the browned bits, and simmer until reduced by half. 5. Add beef broth, beef base, Worcestershire, soy sauce, balsamic, thyme, and bay leaves. The liquid should come about halfway up the roast. 6. Cover and braise at 300°F for 3-3 1/2 hours, until fork-tender. 7. Remove the beef and let it rest for 15-20 minutes. Strain the jus and simmer for 10-15 minutes to concentrate the flavor. 8. Mix all horseradish mayo ingredients together. 9. Thinly slice the beef against the grain or shred it, then warm it in the jus. 10. Spread horseradish mayo on the rolls, add provolone, and toast at 350°F for about 5 minutes until melted. Pile on the beef, add more cheese, and broil until bubbly. 11. Serve with a bowl of hot au jus for dipping! Crockpot method: Follow steps 1-5 on the stovetop, then transfer everything to the slow cooker. Cook on low for 8-9 hours, checking for tenderness around hour 7. Finish with the jus and sandwich steps above. Tip: Store leftover beef in the jus to keep it juicy when reheating. #frenchdip #frenchdipsandwich #sandwichrecipe #EasyRecipes

@ASHLEY 94651994 @OUMOU SININTA

@ASHLEY 94651994 @OUMOU SININTA

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