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@prettygirlsspampage_: Comment for the orderr #starbucks #pumpkinspicelatte #fyp #fall

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Wednesday 21 October 2026 15:13:24 GMT
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French Dip Sandwich 🥖🥩 Ingredients Braised Beef • 3 Beef shanks • 5–6 cups beef broth • Rosemary • 2–4 garlic cloves • Beef seasoning (salt, pepper, garlic powder, etc.) Caramelized Onions • 6 medium onions, sliced • Salt • Brown sugar • Worcestershire sauce Sandwich Sauce • ½ cup mayonnaise • Finely chopped parsley • 2 garlic cloves, minced • Salt & pepper • Juice of 1 lemon wedge • 1 tsp balsamic vinegar Assembly • Sourdough bread slices • Provolone cheese • Mixed greens Instructions 1. Sear the beef shanks Season beef shanks generously. Heat oil in a heavy pot and sear on all sides until deeply browned. 2. Braise the beef In the same pot, add garlic and rosemary. Pour in beef broth, cover, and braise on low until fall-apart tender. About 4 hrs. Shred the beef and reserve the broth for dipping. 3. Caramelize the onions Cook sliced onions low and slow with a pinch of salt. Once soft and golden, add brown sugar and a splash of Worcestershire sauce. Cook until deeply caramelized. 4. Make the sauce Mix mayo, parsley, garlic, salt, pepper, lemon juice, and balsamic vinegar until smooth. 5. Assemble the sandwich Toast sourdough. Spread sauce, add shredded beef, caramelized onions, provolone cheese, and mixed greens. 6. Serve Dip into the hot beef broth
French Dip Sandwich 🥖🥩 Ingredients Braised Beef • 3 Beef shanks • 5–6 cups beef broth • Rosemary • 2–4 garlic cloves • Beef seasoning (salt, pepper, garlic powder, etc.) Caramelized Onions • 6 medium onions, sliced • Salt • Brown sugar • Worcestershire sauce Sandwich Sauce • ½ cup mayonnaise • Finely chopped parsley • 2 garlic cloves, minced • Salt & pepper • Juice of 1 lemon wedge • 1 tsp balsamic vinegar Assembly • Sourdough bread slices • Provolone cheese • Mixed greens Instructions 1. Sear the beef shanks Season beef shanks generously. Heat oil in a heavy pot and sear on all sides until deeply browned. 2. Braise the beef In the same pot, add garlic and rosemary. Pour in beef broth, cover, and braise on low until fall-apart tender. About 4 hrs. Shred the beef and reserve the broth for dipping. 3. Caramelize the onions Cook sliced onions low and slow with a pinch of salt. Once soft and golden, add brown sugar and a splash of Worcestershire sauce. Cook until deeply caramelized. 4. Make the sauce Mix mayo, parsley, garlic, salt, pepper, lemon juice, and balsamic vinegar until smooth. 5. Assemble the sandwich Toast sourdough. Spread sauce, add shredded beef, caramelized onions, provolone cheese, and mixed greens. 6. Serve Dip into the hot beef broth

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