FRENCH DIP SANDWICHES RECIPE | ALLRECIPES
Using a slow cooker to cook the meat to just-right tenderness, you too can serve a true French Dip to all of your friends and family during the cold winter nights! C'est si bon!
Provided by Giselle
Categories Main Dishes Sandwich Recipes Beef
Total Time 12 hours 10 minutes
Prep Time 10 minutes
Cook Time 12 hours 0 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
- In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
- Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
Nutrition Facts : Calories 372.5 calories, CarbohydrateContent 29.8 g, CholesterolContent 76.1 mg, FatContent 14.4 g, FiberContent 1.5 g, ProteinContent 29.6 g, SaturatedFatContent 5.3 g, SodiumContent 1172.9 mg, SugarContent 1.6 g
POT-ROAST BEEF WITH FRENCH ONION GRAVY RECIPE | BBC GOOD FOOD
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, FatContent 17 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 5 grams fiber, ProteinContent 6 grams protein, SodiumContent 1 milligram of sodium
More about "french roast coffee recipes"
FRENCH DIP SANDWICHES RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 12 hours 10 minutes
Category Main Dishes, Sandwich Recipes, Beef
Calories 372.5 calories per serving
- Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
POT-ROAST BEEF WITH FRENCH ONION GRAVY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner, Main course
Cuisine French
Calories 487 calories per serving
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
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