French Dip Question--?!


Question: French Dip Question--!?
Ok, how do I make a Roast Beef french dip sammich with Au Jus sauce!?

Thanks!Www@FoodAQ@Com


Answers:
French Dip Sammies

Ing:

1 large onion, sliced & separated into rings
1 clove garlic, minced
1 tbsp butter or margarine
1 14-oz can beef broth
1/2 tsp dried thyme, marjoram or oregano!.!.crushed
12 oz thinly sliced cooked roast beef
4 french-style rolls, split

Dir:

*In a saucepan cook onion and garlic in hot butter until tender!. Stir in broth, thyme and pepper!. Bring to boiling; reduce heat!. Simmer, uncovered, for 10 minutes!. Add beef, return to boiling; reduce heat!. Simmer, uncovered, about 5 minutes more until beef is heated through!.
*If desired, toast rolls!. Remove beef and onions from liquid!. Arrange on rolls!. Serve with dishes of broth mixture for dipping!.Www@FoodAQ@Com

Salutations,
You can get the beef at any local Deli, about a quarter pound will make a very generous sammich!.
For the Au Jus, In a fry pan, Warm the beef in a little bit of beef broth till the pan is dry, put the beef aside!. then place some butter and 1 course chopped Shallot!. sweat the shallot for about 3-5 minutes, don't let it change color!. add about 4 oz of beef broth(college Inn is my Fave) and stir in a small bit of horseradish and there you are!. I like to reduce it abit, but not too much!. This make a great snack, but it always leaves me hungry for more!. CheersWww@FoodAQ@Com

You can get some deli roast beef, that is if you don't have any leftover roast!.!.!.!.!.!.!.In the packaged gravy section of the supermarket, there are packages of Au Jus mix, just mix with water and heat to boiling, let simmer and that's ready to go!.!.!.!.in the bakery section, find some "sturdy" rolls that are sturdy enough to be dipped (example: breads like hot dog buns will just disintegrate) Assemble the sandwich, I like horseradish on mine, but whatever toppings you like on your French Dip are just a matter of personal preference!.!.!.!.Serve with a small dipping bowl of Au Jus!.!.!.!.!.with PLENTY of napkins!.!.!.!.!.Enjoy!!!!

ChristopherWww@FoodAQ@Com

I have made this recipe at least 10 times and the results are always fantastic!. You gotta work fast, though: the meat cooks in the beef broth quickly!.

http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com

french bread + roast beef + cheese + Au Jus (mccormick makes a great 'just add water one'
make sandwich and dipWww@FoodAQ@Com

By: Bone Man


I can no longer abide the packet type au jus — it's just too salty and the taste just seems to be off somehow!. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus but who has the time (or the bones!?) to do that at home!? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW!. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper!. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e!.g!., 275-degrees F!. for 4 1/2 hours for a 2# roast, covered)!. Anyway, this yields about 1 cup of drippings at the end which I use to make my au jus!. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor!. In the end, you can use this au jus for anything up to, and including, prime rib — it's just great!. The key ingredients, I think, are the Mrs!. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet!. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does!
SERVES 10
Ingredients
1 cup beef drippings, from a baked roast, do not drain fat
15 ounces beef broth, canned
1/4 cup water, warm
1 tablespoon cornstarch
1/4 teaspoon Kitchen Bouquet
1/2 teaspoon
1/2 teaspoon seasoning salt
Directions
1In a small bowl, combine the water and cornstarch and whisk with a fork until the blend is completely dissolved!. Set aside!.
2In a large skillet, over medium heat, pour in the drippings, broth, Kitchen Bouquet, Mrs!. Dash, and seasoned salt and bring to a boil!. When it boils, whisk in the cornstarch and water mix and continue whisking until it thickens slightly and then remove from heat!.
3Pour this sauce over any sort of cooked beef or use as a sauce over beef and noodles!.
4NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce!.
_------------_---------------_--------!.!.!.
By: The Big Cheese


This is one of the best recipes I've come up with for beef roast!. The cheapest cuts come out tasting like you slaved over a stove all day long!. You can add potatoes and carrots to the recipe if you like, or shred it and serve it as a French Dip sandwich with the au jus juice from the crock pot on the side!. If you are watching your sodium, use the lite soy sauce and it will taste just as delicious!.
SERVES 12
Ingredients
3 1/2-4 lbs boneless chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3-4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French rolls, split
Directions
1Place roast in a 5-quart slow cooker!.
2Combine soy sauce and next 6 ingredients!.
3Pour over roast!.
4Add water to slow cooker until roast is almost covered!.
5Cook, covered, on LOW for 7 hours or until very tender!.
6Remove roast, reserving broth!.
7You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping!.
_-----------_------------------_------!.!.!.

Hope This Helps!? =)Www@FoodAQ@Com





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