By David Calito Beef Dish, Sandwich American, French Bake, Roast
March 18, 2015
American cuisine, the French dip sandwich, also known as a beef dip, this is a hot sandwich (Panini) consisting of thinly sliced roast beef (or other meats) on a French roll or baguette.
5 hrs 10 mins
1 beef rump roasts (4 - 5 lb.)
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons canola oil or other vegetable oil
1 cup red wine or beef broth
1 large onion, sliced
1 can beef broth
1 packet dried onion soup mix
2 loaves French bread
Season roast with salt and pepper. Heat oil in a large skillet or pot over medium-high heat.
When pan is hot, add seasoned rump roast and cook, turning, until browned on all sides, about 1 1/2 minutes per side. Transfer roast to slow cooker.
Pour red wine into skillet and, using a wooden spoon, scrape bottom of pan to incorporate all browned bits of meat. Cook for 2 minutes to reduce liquid. Pour liquid over meat.
Add onion, broth and onion soup mix to pot; stir to mix. Cover and cook on low heat for 5 hours. Remove roast and slice.
Arrange meat on a platter and pour onion sauce over meat. Cut 4-inch lengths from bread, split lengthwise and toast for sandwiches. Have everyone layer meat on bread, pouring sauce on top to moisten.
Extra: add some Mushrooms and caramelized onion and spicy mayonnaise.
Note: If you have the roast beef precook will take to cook just 5 minutes .
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