BEEF AND CHEESE SANDWICH RECIPES

Steps:

• 1. Preheat the oven to 200ºC/400ºF/gas 6. Wash the parsnips and carrots, trim and chop into even-sized chips. Place in a large roasting dish with 1 tablespoon of olive oil and a pinch of sea salt. Strip in the rosemary and mix well, then roast for 20 to 25 minutes, or until golden and cooked through.
  2. Peel and finely slice the onions. Place in a non-stick frying pan on a medium-low heat with 1 tablespoon of olive oil, cover and cook for 10 to 15 minutes, or until soft and sweet, stirring occasionally. Stir in the butter for added richness, then tip into a bowl, returning the pan to the heat.
  3. Grate the cheese into the pan, add the mustard and let it all melt together.
  4. Toast the bread, then line up 6 slices and divide the onions between them. Lay the beef over the top, then pour over the bubbling oozy cheese. Put the other slices of toast on top and the sandwiches are done.
  5. Slice the sandwiches in half, and serve with the root veg chips on the side.

Steps:

• Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
• Preheat oven to 275 degrees F.
• Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
• Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
• Cool broth in roasting pan and remove the fat that rises to the top. Strain.
• Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.