sandwich essentials: slow cooker double french dip

How To Make sandwich essentials: slow cooker double french dip

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your Ingredients (mise en place).
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  Step 3
  Cut the onions pole-to-pole and thinly slice.
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  Step 4
  Chef’s Tip: A good mandoline is excellent for generating consistent slices. But one word of caution, if you don’t use a cutting guard, you need to be very careful or you just might wind up cutting more than the onions. OUCH!!!
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  Step 5
  Add the oil and butter to a heavy-bottomed pot, over medium-high heat.
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  Step 6
  Dust the roast with some salt and pepper.
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  Step 7
  When the foaming subsides, add the chuck roast and brown on all sides, 2 – 3 minutes per side.
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  Step 8
  Remove the roast, and place into the slow cooker.
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  Step 9
  Reduce the heat to medium-low, add the onions, to the pot and stir to coat with the oil and butter.
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  Step 10
  Cover, and allow to cook, for 5 minutes.
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  Step 11
  Remove the cover, and increase the heat to medium-high.
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  Step 12
  Cook the onions, stirring frequently, until they brown, but do not burn, about 12 – 15 minutes.
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  Step 13
  Chef’s Note: Don't skimp on the browning of the onions. Browning is necessary to give the broth its color and deep, rich flavor.
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  Step 14
  Add the beef consommé and wine, and bring to a simmer.
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  Step 15
  Chef’s Note: I have never found a “store-bought” beef consommé that I could abide. And since making beef consommé is rather time consuming, you can always substitute a good beef stock. I would recommend against using any beef broth, because it is too salty. I don’t want a salty au jus; I want it to be flavorful.
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  Step 16
  Place the onions, and liquid into the slow cooker, and then add the thyme, bay leaves, and celery to the pot.
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  Step 17
  If you wish, you can tie the herbs together with some cheesecloth, and make a bouquet garni. Then, at the end of the cooking process, all you need to do is remove the bundled spices, and toss into the trash.
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  Step 18
  Chef’s Note: Do a final tasting for proper seasoning, but watch out for the salt, because it will intensify during the cooking process.
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  Step 19
  Cover the slow cooker, and cook on low for about 6 – 7 hours, or on high for about 4 – 5 hours.
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  Step 20
  Remove the roast from the pot, and allow to rest for 10 minutes.
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  Step 21
  Remove the thyme, bay leaves, and parsley, and then run the au jus through a fine-mesh strainer, pressing on the onions to extract as much flavor as possible.
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  Step 22
  Chef’s Note: Discard the onions.
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  Step 23
  Use a very sharp knife to thinly slice the beef.
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  Step 24
  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  Step 25
  Brush a bit of horseradish sauce on the bottom of your crusty bread.
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  Step 26
  Pile on some beef.
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  Step 27
  Cover with a few slices of provolone cheese.
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  Step 28
  Stick in the oven until warm, and the cheese is melty.
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  Step 29
  PLATE/PRESENT
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  Step 30
  Serve with the au jus on the side. Enjoy.
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  Step 31
  Keep the faith, and keep cooking.
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  Step 32
  OPTIONAL METHOD
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  Step 33
  If you want your sandwich to be outstanding, try the alternative method: When you remove the beef from the slow cooker, wrap in a piece of parchment paper, and tightly wrap in foil. Allow the roast to come to room temp, and then stick in the fridge overnight. Strain the au jus, place in a covered bowl, allow it to come to room temp, and then place in the fridge, overnight. In the morning, skim the congealed fat off the top of the au just, and warm up in a pan. Remove the cold beef, and slice as thinly as possible. Dip the slices in the warm au jus before putting them on the bread, and then bake in the oven as per the recipe. Yummy.
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