French Dips

French Dip Sandwich

I love me a French dip. We’re lucky enough to share a town with Phillipe the Original, which may be the originator of the French dip and is certainly home to some particularly delicious ones — but that’s many miles from the Cleverly Named Household, and sometimes you want a French dip and you ALSO want to sit around in your pajamas. So: this sandwich. Kitchen-tested, pajama-approved!

These things got gobbled up pretty fast — little leftover meat, and no leftover au jus at all. (Cleverly Named Male Roommate has been known to drink it… this may be related.) The dish was also easy to put together, which is always welcome, and though the meat does need to roast for some time, it’s largely a hands-off preparation. Add some French bread from the store, chips and a salad and you’ve got a low-effort dinner for several and a delicious-smelling house!

Classic French Dip Sandwiches, adapted from Lucinda Scala Quinn

2 Tbsp. olive oil
3-lb. chuck roast
1 large onion, chopped
8-10 baby carrots, chopped roughly
2 celery stalks, chopped roughly
5-6 cloves of garlic, roughly chopped
2 Tbsp. tomato paste
1 c. dry red wine
2 c. low sodium chicken broth
2 bay leaves
1 c. beef broth (low sodium if you can find it — I never can)
1 loaf French bread
sliced Swiss cheese, if desired
salt and pepper to taste

Preheat the oven to 350F, and make sure there’s a rack in the lower third.

Heat the oil in a Dutch oven over medium to medium-high heat. Season the roast liberally with salt and pepper, and then brown it on both sides to develop a nice crust. Remove it and set it aside.

Add the onion, carrots, and celery to the pot. Cook them for 5-7 minutes until they’re starting to soften, then add the garlic and cook for another 3-5 minutes, until things are getting golden. Add the tomato paste and stir to break it up, cooking that for about a minute. Add the wine and scrape up all the lovely brown bits from the meat and veg; let that boil until the liquid is reduced to about half a cup. Add the chicken broth and bay leaves, stir it all up, and nestle the roast back in. Bring the lot to a boil, cover it, and roast for about three hours or until the meat is threatening to fall apart. Baste it a few times while it’s in there!

Once the roast is roasted, move it to a plate or cutting board and shred it in your preferred method. Strain the stuff left in the big pot through a fine sieve into a smaller saucepan, pressing on the solids with the back of a ladle to get the deliciousness out. Add the beef broth and heat over low heat, keeping warm until it’s time to serve.

Split the French loaf sandwich-wise, drizzle a bit of olive oil on, pile it with beef, add cheese if desired and wrap with foil. Heat that in the oven for 10-12 minutes, to get the bread warm and a little toasty. Cut the loaf into sandwiches and serve with a side of jus for dipping!

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~ by iliadawry on 15 April 2013.

One Response to “French Dips”

  1. Love these!

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