4 Ingredient French Dip Sandwich
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INGREDIENTS
-2 lbs beef chuck
-1 large onion
-1 cup of beef broth
-Baguette
METHOD
-Place pressure cooker to saute setting
-Salt & pepper the chuck roast thoroughly
-Place olive oil into the pressure cooker
-Sear chuck on all sides until browned(about 2 mins per side)
-Remove beef and add in sliced onions, cook for about 3 min
-Pour in broth to deglaze the pot
-Return beef to pot
-Set to high pressure for 60 mins
-Once finished strain the cooking liquid through a fine sieve, (save this for dipping)
-Load the baguette up with shredded beef and onions
-Dip into au-jus and enjoy
French Dip Sandwich
The French Dip Sandwich is a classic and it's surprisingly easy to make as well. This video takes you through how to prep your beef, onions, horseradish sauce and to make a jus to dip the sandwich in. Today we're making this sandwich using the Eye of Round cut of beef which is one of the cheaper cuts given the price of beef has nearly doubled in North America. We'll show you how to prep this eye of round in order to ensure your sandwich is tender and packs a ton of flavor. When we first posted our French Dip recipe on YouTube shorts, it blew up and within a month it got over 7 million views in its first month so we knew we had to make a long form video for you all showing you all of the steps.
#French #Dip #Sandwich
Items we used in this video:
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► Chefs Knife -
► Salt & Pepper Mills -
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► Gas grill -
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French Dip Sandwich l Side of Salt Ep. 11 with Salt Hank
1. French Dip Sandwich
Ingredients -
Prime Rib Roast
Thyme
Oregano
Rosemary
Red wine
6 onions
3 stalks of celery
2 bulbs garlic
3 carrots
Chives
Prepared horseradish
Mayonnaise
Worcestershire
Swiss or Provolone Cheese
Beef Stock
1. Rib Roast:
a. Add to a blender
i. 1 cup each of rosemary, thyme and oregano
ii. 2 sticks of butter
iii. 8 cloves of garlic
b. Blend until butter is soft and everything is combined
c. Rub compound butter all over your rib roast
d. Fill roasting dish with halved onions, carrots, celery and 2 bulbs of garlic. Set the onions flat side down in the middle
e. Rub oil and salt on everything
f. Place your roast on top of the onions
g. Fill bottom of dish with beef stock until it reaches the bottom of the roast
h. Season roast HEAVILY with salt and pepper on all exposed sides
i. Roast at 500* for 5 minutes/lb then turn off oven and leave roast in for 2 hours. If you have a thermometer, pull when meat reaches 125* for medium rare
j. Let rest for 1 hour
2. Sauce
a. 4 tbs of mayonnaise
b. 5 dashes of Worcestershire
c. Squeeze in your roasted garlic
d. 1 tbs of chopped chives
e. Salt and pepper
f. Some horseradish
3. Onions
a. Melt a full stick of butter and a couple tbs of olive oil in a sauce pan on medium low heat
b. Thinly slice 2 white onions and 2 red onions
c. Add to your pan
d. Mixing periodically, saute until they start to brown
e. Once you see some color, add a big pinch of salt, fresh cracked pepper, and several dashes of Worcestershire
f. Saute for another 15 minutes then add a cup of red wine
g. Cook all the wine down until onions are dark brown and gooey
4. Au Jus
a. Remove your roast from your roasting dish
b. Add 3 more cups of beef stock
c. Place your dish on medium heat and bring to a simmer
d. Reduce for 20 minutes, smashing your vegetables around while you cook
e. Add a lottttt of Worcestershire
f. Kill heat and adjust seasoning/add salt and pepper
g. Strain out all your vegetables and skim fat off the top
h. Add to a ramekin or bowl for dipping
5. Sandwich
a. Thinly shave your roast into strips of meat
b. Add to a crusty sourdough or Italian baguette. If bread is soft, toast for a minute or so
c. Add your horseradish mayo to bottom
d. Add a big pile of shaved beef
e. Add your caramelized onions
f. Add a few slices of Swiss or provolone cheese and place under the broiler
g. Add more sauce and top your sandwich. Also toast the top half
h. Dip in au jus and take big boy bite
French Dip Sandwich Recipe | Smoked French Dip on UDS Smoker
Smoked French Dip Recipe | French Dip Sandwich with Au Jus
For more barbecue and grilling recipes visit:
How to make a French Dip Sandwich on the smoker.
First you need a 4lb choice grade, Eye of the Round. Coat the outside of the roast with a little olive oil and season with a good dose of Kosher Salt and Coarse Ground Black Pepper. Let the roast hang out on the counter while the smoker comes up to temperature about 30 minutes.
You can use any grill/smoker set up for indirect cooking. You want to hold the temperature steady between 250-275⁰. Once the coals are good and hot add a couple chunks of pecan to the fire and get the cooking grate in place. Set the roast on one side of the grate.
The Au Jus is just as important as the beef for this sandwich, so in a half size aluminum pan, sweat down a thinly sliced Vidalia sweet onion. (Toss the onion in 2 teaspoons Olive Oil and salt and pepper for extra flavor)
After about 20 minutes the onion are soft enough. Add 8oz of Johnny’s French Dip Au Jus base and 2 cups of water to the pan. (If you can’t find Johnny’s at your local store substitute 24oz of Beef Stock) Stir this mixture and cover with a lid or aluminum foil to prevent it from reducing too much.
Flip the Eye of Round after 20 minutes of smoking, and insert a probe thermometer into the center. Set the alarm for 130⁰ - medium rare. It should take in the neighborhood of 1 hour 15 minutes to reach desired doneness, but trust the thermometer, don’t go by time alone.
Once the alarm sounds, remove the roast from the pit and cover loosely with aluminum foil. It’ll need to rest for at least 30 minutes before slicing. Leave the pan of Au Jus on the pit until it’s time to carve.
For serving, slice the roast across the grain as thin as possible. Place that beautiful pile of smoked beef into the hot jus; and serve it up with some fresh French Rolls, thinly sliced provolone cheese, a touch of Creamy Horseradish Sauce, and of course you can’t forget the Au Jus for dipping.
This is one classic sandwich that your bbq pit takes to the next level!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
French Dip Sandwich
One of the greatest sandwiches of all time. A good quality beef stock is required to really bring this sandwich to it's full potential.
French Baguette
Chuck Roast - 4-5 lbs
Beef stock - 2 quarts
Lipton's Onion Soup Mix - 2 packs
Onion - 3 sliced
Garlic - 5 cloves
Rosemary - 2 sprigs
Thyme - 3 sprigs
Provolone cheese
Portabella mushrooms - 3
Chives - for garnish
Salt & Pepper
Mayo - 1/2 cup
Horseradish - 4 tbsp
Lemon juice - 1 tbsp
Salt and pepper - to taste
Method:
Season the chuck with salt and pepper on all sides. Add oil to a pan, get smoking hot, then sear meat on all sides until brown. Add meat to pot, cover with stock, sliced onions, garlic, rosemary, thyme, and let simmer on low 4 hours.
Make the horseradish mayo. Combine mayo, grated horseradish, lemon juice, and season with salt and pepper, set aside.
In a nonstick pan, add some oil, then saute onions over medium heat until caramelized, then add mushrooms and continue to further caramelize, season with salt and pepper, set aside.
After 4 hours, remove meat, shred, and set aside. Strain the leftover juice and set aside for dipping.
Grab a french baguette, slice in half, cover with provolone cheese, and bake at 350 until melted, about 10 mins. Hit it with broiler if you want further browning. Slather on horseradish, the shredded meat, caramelized onions and mushrooms, chives, and enjoy.
#frenchdip #sandwich #shorts #asmrfood #recipe
French Dip with Au Jus Recipe • A Twist on a Classic! - Episode #127
Bonjour my friends! In this episode I'll show you how to make my French Dip with Au Jus recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!