The French Dip Food

THE FRENCH DIP

Steps:

• Preheat the oven to 475°.
• Sprinkle ground black pepper all over the roast, pressing it into the meat as much as possible.
• Place roast in a small roasting pan, and add 1 cup of beef stock.
• Cook for 35 minutes, then lower temperature to 400° and cook 40 minutes.
• Take roast out of the oven (do not turn off the oven) and pour the 1 1/2 cups cold beef stock into the bottom of the pan.
• Let stand 15-20 minutes.
• Add garlic juice to the broth in the bottom of the pan, and return roast to oven.
• Roast until meat reaches the desired degree of doneness for rare or medium (use a meat thermometer to test).
• Some like their beef well done while other prefer medium-rare to medium.
• Remove pan from oven and transfer roast to a platter or carving board; let cool slightly before carving.
• Transfer the pan drippings to a small, wide pan and keep it warm over low heat.
• Cut the rolls open horizontally; if desired, remove some of the bread from the inside, creating a pocket to hold the beef.
• Slice the beef as thinly as possible.
• Dip rolls quickly into the au jus (drippings), fill generously with sliced beef, and serve right away.

FRENCH DIP

Steps:

• For the prime rib: Preheat the oven to 350 degrees F.
• Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
• Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
• For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
• For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
• Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
• Plate sandwiches with fries and cups of warm au jus for dipping.

THE FRENCH DIP

Steps:

• Preheat a rotisserie, grill, or grill pan.
• Season tri-tip with salt and pepper. Cook meat until medium-rare on rotisserie or grill, about 20 minutes depending on temperature of cooking medium. Meanwhile, heat a small saute pan over medium-high heat. Season foie gras with salt and pepper, and then sear in hot pan until desired degree of doneness. Slice baguette in half lengthwise and then toast bread, if desired. Spread Peach Mustard over bottom piece of bread. Slice tri-tip, as desired, and place on bottom half of baguette on top of mustard. Place foie gras on top of tri-tip and then add a dollop of Peach Mustard on top of foie gras.
• In a bowl, mix arugula greens, shaved truffles, truffle oil, salt and pepper, to taste. Add to sandwich on top of foie gras. Spread Peach Mustard on top half of baguette, slice, and serve.
• In a medium saucepan, cook peaches with brown sugar over medium heat until caramelized. Add rice wine vinegar and stir to combine. When ready to serve, stir in 1 cup caramelized onions, or more to taste. You can vary the amount of onions based on your preference.
• For 1 serving, combine about 3 to 4 tablespoons of the peach-onion mixture with about 1 tablespoon Dijon in a small bowl. More or less mustard can be added, to taste. Spread on baguette.
• Store extra Peach Mustard in an airtight container in the refrigerator.

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.

FRENCH DIP

Steps:

• Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.

FRENCH DIP

Steps:

• Combine all ingredients in a saucepan.
• Cover and simmer one hour.
• Serve meat on French rolls with broth in small cups for dipping.

EASY SLOW COOKER FRENCH DIP

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.