Braized Beef Subs
a sandwich to dip
Alot of the restaurants around town serve french dip sandwiches, which inevitably are overcooked roast beef, melted swiss cheese and some type of instant au jus to dip it in. I like the concept I just think the execution is a little lacking. This is a recipe I created recently because the grocery store across the street from my apartment complex was selling beef chuck fairly reasonably.
What you will need is a two pound cut of beef chuck, (look for good marbling) three onions jullienned, one quart of sliced mushrooms, four dried bay leaves, three carrots, a bottle of red wine (I used Gallo Merlot at about $4), kosher salt, water, and sub rolls (or preferably a loaf of crust french bread).
In a pot large enough to submerge your piece of chuck in liquid, brown all sides of your chuck, then deglaze with a bottle of red wine. Add the onions, mushrooms, carrots (broken in half) and bay leaves. Add water to cover the chuck and enough salt to season the beef. Bring the liquid to a boil reduce to a simmer and cover tightly with aluminum foil and the lid. Allow the beef to cook for several hours or until it falls apart easily with a fork or tongs.
The braized beef can be eaten on a toasted sub roll immediately using the remaining liquid as au jus to dip, or can be heated again later. To heat later fill each sub rolls with the beef, mushroom and onion mixture. Wrap in aluminum foil and bake at 350 until the beef is warmed. Remove the aluminum foil and bake until the bread forms a nice crust.
Note: I found that the remaining liquid was actually a little salty as much of it had evaporated during the cooking process. I'll probably dilute it with a little water when I use it again. The reheated sandwich didn't really need any dip as a good deal of congealed stock was mixed in with the braized beef and moistened the sandwich.
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