Jo has been so busy preparing for the May Day parade (her and a friend are putting in a float) that I figured I had better do a blog post.
I came across this recipe for a fancy schmancy beef dip sandwich in the April 2011 edition of Food Network Magazine and thought I would give it a whirl.
I usually make my Slow Cooker Italian Beef Sandwiches as the family loves them but this one sounded a bit unusual and just as tasty. It was a bit more work than the slow cooker version I am used to but, I have to admit, may be even tastier. You do have to make this up in advance - I did it the day before and then it was super easy to assemble when it was time to eat.
My husband still prefers the slow cooker recipe but he agreed with me that this was pretty darned tasty.
Not Your Ordinary French Dip Sandwich
(Slightly adapted from April 2011, Food Network Magazine)
2 Tbsp oil
1 large onion, sliced
6 medium shallots, sliced thinly
2 bunches green onion, chopped
1 1/2 cups sour cream
1 cup mayo
2 tsp vinegar
2 tsp Worcestershire sauce
7 cloves garlic, minced
salt & pepper
1 tsp olive oil
1/2 tsp celery salt
sprinkle cayenne pepper
1 3 - 4 lb beef eye round roast
1 cup beef broth
3/4 cup water
2 stalks celery, chopped
1 small onion, diced
2 Tbsp butter
2 Tbsp flour
3 cups beef broth
2 Tsp sherry
6 (6 inch) bread rolls, halved
Make the onion spread: Heat oil in a large skillet over medium heat. Add onion and a pinch of salt. Cover and cook, stirring, until golden brown - about 35 minutes. Add the shallots and green onion. Cover and cook, stirring, for another 25 minutes.
Remove from the heat and let cool.
Chop the onion mixture and transfer to a bowl. Add the sour cream, mayo, vinegar, and Worcestershire sauce.
Cover and refrigerate at least 2 hours, up to 1 day.
Make the beef: Take minced garlic and sprinkle with sale and pepper. Mash into a paste with the flat side of a large knife. Transfer to a bowl, add the olive oil, celery salt, and cayenne.
Cut small slits all over the beef with a knife. Use your fingers to push the garlic paste into the slits. Cover and refrigerate for at least an hour, up to overnight.
When ready to cook: Preheat oven to 425. Bring the beef to room temp. Sprinkle with salt and pepper. Place on a rack in a roasting pan. Add 1 cup broth, 3/4 cup water, celery, and onion to the pan.
Roast 15 minutes then reduce the oven temperature to 350. Roast until a thermometer inserted in the roast reaches 150 to 160 degrees (medium), about an hour or so (will depend on size of roast and oven temp)
Remove from heat and let rest for 20 minutes.
Strain the pan juices and reserve.
To Make the Au Jus: Melt the butter in a saucepan. Add the flour and cook and stir for about 1 minute. Whisk in the reserved pan juices and 3 cups of beef broth. Bring to a boil, whisking continuously. Remove from the pan and whisk in the sherry.
Assemble sandwiches: Generously spread one side of a roll with onion spread. Thinly slice the beef against the grain, dunk in the au jus, and layer on other side of roll.
Squish sides together and serve with more au jus in small bowls for dipping.
You can cook the beef to whichever degree of doneness you prefer but you definitely do not want to overcook it for this sandwich. You want it nice and tender.
If you want it for dinner tonight you have to prep it at least 2 - 3 hours ahead of time as things need to sit. I found it easier to prep everything for dinner the next day. This would be great if you were expecting company - you could have it all ready to go the day before and just pop it in the oven the day of.
The onion spread is delicious... I think I might even make it up for use on hamburgers and such.
Do give it a try!
Looking for some awesome links? Check out Hungry Little Girl and Love Bakes Good Cakes and Memories By The Mile and Hun...What's For Dinner? and Chef In Training and Carole's Chatter.