The French DipBy Arlene Marshall (TwinLakesChef) on September 20, 2010
|This sandwich is for those of you who like easy cooking but very special results. . . this hits the spot!. . . French Dip Sandwich Au Jus. The term au jus, French for "with juice" refers to nicely seasoned meat juices which are served along side the sandwich in a ramekin. You dip the sandwich into the juice before taking a bite; this results in an incredible juicy burst of flavor.|
Ingredients you will need:
We like to braise a pot roast in the early hours of the day. Set your oven to 325 degrees F. Put the pot roast in a pan with a tight lid; you don't really need any seasoning. A little water in the bottom of the pan is good so it doesn't stick. After about 3 1/2 hours when it is fork-tender, remove from the oven and refrigerate. Later when it is well chilled, slice very thin, place in a ziplock and refrigerate. Our first choice is a nice prime rib, roasted, chilled, & thin sliced but we also enjoy it when using pot roast. If you prefer, it can be prepared in a crockpot.
Au jus, pronounced "oh - ZHOO" simply means with it's broth. We prefer to make au jus from a concentrate to keep preparation simple and easy. There are many sources of au jus concentrates. If you have never made a French Dip Sandwich, just go to the market and pick one. Follow the instructions on the bottle.
Crusty French bread or rolls . . . Today we used ciabatta bread.
Baby Swiss Cheese . . . sometimes we use pepper jack cheese slices. Why not use YOUR favorite cheese?
Re-warm the sliced beef
Heat the au jus and divide into individual ramekins for dipping.
Split the bread length-wise and heat in a 425 degree F oven until it gets a bit crispy.
Pull it out of the oven. Layer beef generously over bottom piece and add a layer of sliced cheese on top of the beef. Now add a layer of sliced cheese to the top piece (the lid).
Put it back in the oven until cheese melts.
Slice it into the size servings you wish and serve with au jus.
We like the visual of topping the cheese with frizzled onions. It adds texture and wonderful flavor. If you have never frizzled onion it's time to start. It will keep and stay crispy for a long time stored in the refrigerator.
For more recipes please visit Yum Yum Recipe Database
|au jus, cheese, dinner, easy, eat, eating, French, French Dip, lunch, prime rib, quick, roast, roast beef, sandwich, swiss, tasty|
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|Yummmmy||Zanymuse||Sep 25, 2010 11:03 PM||13|