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A French Dip Sandwich Recipe

Ingredients

How to make it

  • For the jus:
  • 1. Season the beef bones with salt and pepper.
  • 2. Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan doesn’t burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones.
  • 3. Add the wine, scrape up any browned bits from the bottom of the pan with a wooden spoon, and simmer until the wine is reduced by half, about 3 to 4 minutes.
  • 4. Return the bones and any accumulated juices on the plate to the pot. Add the broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover with a tight fitting lid, and simmer until the jus has a deep beefy flavor, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
  • 5. Remove and discard the bones. Set a fine-mesh strainer over a medium saucepan. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with additional salt and pepper as needed; keep warm over low heat.
  • For the Roast Beef:
  • 1. In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
  • 2. When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 60 minutes.
  • 3. Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
  • 4. Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
  • 5. Transfer the meat to a cutting board and let cool completely before carving. Trim off the fat cap. Slice the meat into very thin strips so there will be plenty of surface area for the jus. (The meat can be roasted three days ahead; cool completely before refrigerating, Bring it to room temp or just slightly warm before dipping in the jus).
  • For the sandwiches:
  • 1. Heat the oven to broil and arrange a rack in the middle.
  • 2. Spread the butter on the cut sides of the rolls and season with salt and pepper. Place the rolls butter-side up on a baking sheet and broil until toasted to your liking. I like them just lightly toasted and warmed through, about 1-2 minutes. Place the baking sheet on a wire rack.
  • 3. Divide the roast beef into 6 portions. Using tongs, dip 1 portion into the warm jus and place on a roll. Repeat with the remaining portions of roast beef. Close each sandwich and slice in half.
  • 4. Divide the remaining jus among 6 small bowls. Serve with the sandwiches and horseradish mayonnaise, if using.
  • A medium side salad with lettuce, sliced tomatoes, bell peppers, sliced onion and sliced mushrooms with a vinaigrette dressing and a dry red vino work well.

Reviews & Comments 1

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  • chuckieb 7 years ago
    Sounds amazing RJ! Good job!
    Was this review helpful? Yes Flag

The Cook

elgourmand2 APia, Samoa

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