French Dip Au Jus Food

EASY BEEF FRENCH DIP WITH QUICK AU JUS

Steps:

• Preheat the oven to 450 degrees F.
• Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
• To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
• To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.

FRENCH DIP WITH AU JUS

Steps:

• 1. In a medium pot over medium heat, add oil. When hot, add onion and sauté until translucent, about 3-4 minutes. Add garlic and sauté for 1 minute. Pour in red wine, Worcestershire sauce, peppercorns, sprigs of rosemary and thyme. Stir and let it simmer for 2 minutes. Add beef stock, stir and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add sherry and beef bouillon; stir and simmer gently for 20 minutes (might have to reduce to medium-low).
• 2. When done, strain liquid into a large measurement cup through a fine sieve; discard solids. Return liquid to pot and keep it warm until needed.
• 3. In a skillet over medium heat, add butter. Meantime, slice hoagies in half but not all the way - just enough to open them. Close them and transfer to oven under the broiler for 2 minutes; remove and cool them off. Back to the skillet; when butter is melted, add sliced onion and sauté until soft, about 3 minutes. Add garlic and quickly sauté for 30 seconds. Add sliced roast beef and cook, stirring constantly, until warm through and cook to medium, about 3 minutes. Remove from the heat.
• 4. Spread Dijon mustard on both side of hoagies follow with horseradish. Place a slice of cheese per side and set aside. Return skillet on heat and add about ¼ cup of au jus. Stir to combine making sure the beef is well-coated. Turn off the heat and return to hoagies. Transfer them back to the oven and cook under the broiler until cheese is melted, about 2 ½ minutes.
• 5. Remove from the heat and assemble the sandwich. Place about ½ lb. of beef per hoagie and transfer onto a plate. Scoop au jus into a small bowl and place on the plate as a dip for the sandwich
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=NydzVBABcdU

FRENCH DIP AU JUS

Steps:

• Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf and pepper; pour over roast. Add water., Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat., To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices.

EASY CROCK POT FRENCH DIP WITH AU JUS

Steps:

• Rinse the roast and sprinkle it with salt and pepper to taste. I often skip the salt, since the broth and soup mix are salty already.
• Put the roast into your crock pot, and pour the broth and coffee (if using) over the roast.
• Add the soup mix and garlic (if using)into the liquid and stir a bit. Don't worry about getting the soup mix to dissolve. The crock pot does all the work!
• Cook on Low for 8 to 10 hours, slice
• the meat, and serve hot on hoagie rolls with your favorite cheese (I prefer provolone or swiss). These are great with sauteed onions (can add bell pepper too). The broth makes delicious au jus for dipping your sandwiches.

FRENCH DIP AU JUS

Steps:

• Add all ingredients into sauce pan.
• Leave the celery and onion in big chunks for easy removal.
• Simmer until the vegetables are done.
• Strain, place in small bowls and enjoy.