sandwich essentials: awesome french dip

How To Make sandwich essentials: awesome french dip

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  1

  PREP/PREPARE
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  2

  The top round is the largest muscle in the round, (top round, bottom round, eye of round). It is gristle-free when trimmed correctly, and will stand up to 8 hours in the slow cooker without falling apart. Rib eye is more traditional, but more expensive. After trying several cuts of beef, I think the top round does the best job for this recipe.
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  3

  These are the French buns that I am using for this recipe. Actually, they are more like a small loaf, than a bun: https://www.justapinch.com/recipes/bread/savory-bread/bread-essentials-french-petits-pains.html?r=2
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  Gather your ingredients (mise en place).
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  Remove any excess fat, and thinly slice the beef.
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  Chef’s Tip: If you place the roast into the freezer for about 30 – 40 minutes, it will firm it up, and make it easier to slice.
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  Roughly chop the celery.
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  Add all of the ingredients, except the beef, into a pot, bring to the boil, then reduce to a simmer, and stir for about 5 minutes.
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  Add the beef to the insert of your slow cooker, and pour the hot liquid over the top.
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  Slow cook on low for 8 hours.
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  When it cools, remove the beef from the broth, and pick out the celery bits.
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  Chef’s Tip: Thickly cutting up the celery, makes it easier to remove it from the beef.
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  Use a fine-mesh strainer, to strain the au juice into a saucepan, then bring up to a simmer.
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  Cut open a nice crusty bun, and add a smear of brown mustard (if using), and then add some beef. This is a rustic sandwich, so pile it on.
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  Add a bit of hot au jus, slap on a piece of provolone, and stick it under the broiler for about a minute to melt the cheese.
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  Chef’s Note: I opted out of the broiler, and just used my brûlée torch.
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  PLATE/PRESENT
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  Serve while nice and warm with a bowl of the au jus (for dipping), and maybe a dill pickle wedge, and some chips. Enjoy.
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  19

  Keep the faith, and keep cooking.
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