Ninja Foodi French Dip Sandwiches

NINJA FOODI FRENCH DIP SANDWICHES

Steps:

• Turn on the Ninja Foodi to saute.
• Add the olive oil to the pot.
• Season the roast with salt, pepper, garlic powder, and onion powder.
• Sear the roast on all sides on the saute function in the Ninja Foodi.
• Carefully remove and set aside.
• Add the broth the the pot of the Ninja Foodi and deglaze the bottom of the pot.
• Add the roast back to the pot and sprinkle with the gravy or au jus packet.
• Secure the pressure cooker lid, set the nozzle to 'seal', and set the pot to the pressure cooker function.
• Pressure cook this for 60 Minutes.
• After cooking time is over, let the pot naturally release (do nothing) for 25 minutes.
• Once done, turn the nozzle to 'vent' and release any remaining pressure.
• Remove the lid and transfer the meat to a plate and shred.
• Serve on a bun with cheese.
• Store leftovers in the fridge.

FRENCH DIP INSTANT POT

Steps:

• Remove excess fat from meat. Rub with salt and black pepper on all sides to season.
• Set pressure cooker to saute. Heat the oil and put the brisket inside. brown on all sides so it is no longer pink on the outside.
• Turn pot off. In a small bowl mix together onion soup mix with 1 cup of beef broth, pour this over the meat.
• Then add remaining 2 c of beef broth on top followed by Worch. sauce and the bay leaves. Sprinkle in a pinch of salt and pepper again now.
• Spoon some of the broth over the meat and put your lid on. Seal and close steam valve too. Set to pressure high for 50 minutes.
• Allow pot to naturally release steam for 25 minutes when time is up. Take meat out and shred gently with a fork. Put meat on buns with cheese and serve with juice from pot on the side for dipping.

FRENCH DIP SANDWICHES

Steps:

• Make the onion spread: Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool.
• Chop the onion mixture and transfer to a bowl. Add the sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day.
• Make the beef for the sandwiches: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight.
• Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve.
• Meanwhile, make the jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth and bring to a boil, whisking. Remove the pan from the heat and stir in the sherry.
• Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve the remaining jus in small bowls for dipping.