SANDWICH ESSENTIALS: AWESOME FRENCH DIP

Sandwich Essentials: Awesome French Dip image

This is a classic recipe, with a few non-classic elements. The eight hours in the slow cooker help the flavors of the beef, meld with the spices and stock, and makes the beef flavorful, and tender. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Time 8h10m

Number Of Ingredients 14

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Ingredients

PLAN/PURCHASE
3 - 4 lb beef, top round roast
4 c beef stock, freshly made, if possible
2 stalk(s) celery, thickly chopped
1 1/2 Tbsp dehydrated onions
1/2 tsp white pepper, freshly ground
1/ tsp salt, kosher variety
1/4 tsp garlic powder
sliced provolone cheese, 1 slice per sandwich
crusty rolls, 1 per sandwich
OPTIONAL ITEMS
brown mustard, i prefer grey poupon
dill pickle wedges
chips or fries

Steps:

1. PREP/PREPARE
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.
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
4. Gather your ingredients (mise en place).
5. Remove any excess fat, and thinly slice the beef.
6. 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.
7. Roughly chop the celery.
8. 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.
9. Add the beef to the insert of your slow cooker, and pour the hot liquid over the top.
10. Slow cook on low for 8 hours.
11. When it cools, remove the beef from the broth, and pick out the celery bits.
12. Chef's Tip: Thickly cutting up the celery, makes it easier to remove it from the beef.
13. Use a fine-mesh strainer, to strain the au juice into a saucepan, then bring up to a simmer.
14. 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.
15. 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.
16. Chef's Note: I opted out of the broiler, and just used my brûlée torch.
17. PLATE/PRESENT
18. Serve while nice and warm with a bowl of the au jus (for dipping), and maybe a dill pickle wedge, and some chips. Enjoy.
19. Keep the faith, and keep cooking.