Posted on 10/02/2024 6:09:22 PM PDT by ChicagoConservative27
When you're in the mood for a truly decadent sandwich, a French dip is a good bet. This moreish sandwich features thinly sliced or shaved roast beef piled high in a French roll. The sandwich is dipped in a broth-like gravy called au jus that's made from the juices of the roasted meat. Dunking the sandwich in the au jus softens the bread and adds even more rich beefy flavors.
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You from Chicago?
Get some Orrington Farms Beef Flavored Broth Base & Seasoning 12 oz. Jar, Shelf Stable at Walmart. Mix per label instructions. Thicken just a bit with a flour Roux or Corn Starch if desired. (this will help lower the saltiness of the basic mix.) Don't add any salt unless you are a salt junkie.
Get whatever cut of beef you prefer: Ribeye, Top Sirloin, Prime Rib or even a good Rump Roast roasted slowly in the oven covered with foil and some of the mixed broth base in the pan.
Glad it's just not me, I really don't have a problem with the taste of French Dip Sandwiches, heck anything dipped in rich beef dripping is going to taste good. It's just a texture thing that kills it for me, I just can't stand the texture of sopping wet bread.
Kudos. I LOVE Arby’s French Dip and I only have to drive 2 miles to get one.
Funny that you mention Arby’s. I’m not one to snobbishly obsess over food and I’m too cheap to eat “haute cuisine”. Arby’s french dip on a Friday night with the family is fine by me.
Also, rarely, is there bad pizza. Cheap convenience gas station pizza with a Dr. Pepper is good eats (and quick)! However, I must confess that I did try a cheap, no name grocery store frozen pizza once that was genuinely terrible (had to check if I forgot to remove the cardboard packaging tray before heating).
My wife likes the French Dip sandwiches and she orders extra “au jus.” I cringe.
Has to use prime rib for the meat.
Best French Dip
Erma
IMO, no matter if you use a bullion or a packaged mix, red wine is a key element for good au jus. Also, homemade au jus is just as easy to prepare:
Beef Au Jus (no drippings used)
2 c beef broth
1/4 cup red wine
1/4 cup chopped red onion
1 tel dill
2 tel butter
1 tsp Worcestershire sauce
1/4 tsp koshe salt
Pepper to taste
Sauté onions until soft, add red wine to deglaze the pan. Lower heat and add butter, wisk until melted. Whisk in beef broth, Worcestershire and kosher salt,
Bring to a boil on high and reduce 5 minutes. STRAIN and serve immediately.
Also, in my opinion, prime rib sliced thin is the only beef to use.
If you actually cook a prime rib, you can add 4 tbl of the drippings with a bit of flour, red wine, beef broth and Worcestershire, simmer until slightly thick.
At MacAdoos, it’s their french onion soup
Heck I might just have to make a 🍷Cocktail out of that !!!🤪
We have a local Farm as they call it in NC (Ranch in My mind from living in Texas 35+ years) that raise cattle with no weird stuff added and they’re also Certified Veterinarians for their own livestock that every week butchers/packages/sells beef and it’s not much more than grocery store $$$. If they would just Dry Age it that would be awesome but they don’t.
Your attention to the meaning of words and how they’re used is much appreciated.
On a separate note, I just can’t relate to French words like “au” or “jus.” Like many other French words (other than the ones that have been successfully Americanized), I simply won’t be using them.
#1 is totally correct.
RG is located in Rutherford, California – the heart of Napa Valley – adjacent to Beaulieu Vineyard winery.
It's part of the Hillstone/Houston's group.
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