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[50 States, 50 Sandwiches] CALIFORNIA: French Dip
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An extra treat for all of you this week. CALIFORNIA~ My home state. Wishing I was there now.. Prep time: 15 mins Cook time: 2 hours Serves: 6 INGREDIENTS: -3 lbs. top round beef roast -½ Tbsp. each black pepper, granulated garlic, salt -1 medium onion, sliced thick -2 (10.5 oz.) cans beef consomme -½ cup red wine -1 (10.5 oz.) can beef broth -½ cup water -2 Tbsps. butter -½ tsp. granulated garlic -¼ tsp. black pepper -1 Tbsp. Worcester sauce -6 French or hoagie rolls DIRECTIONS: 1. Preheat oven to 350 degrees F. 2. In a small bowl combine the black pepper, granulated garlic and salt together and rub all over the meat. 3. Slice onion and place in a roasting pan. 4. Pour the beef consomme and red wine into the roasting pan and give a stir. 5. Place the roasting rack in the pan and add the meat and put a thermometer in the center of the meat. 6. Place on the center rack of the oven and bake about 25-30 minutes per pound or until the thermometer reaches 140 degrees F. 6. Remove from the oven and place the rack with meat on a cutting board and tent with aluminum foil for 15 minutes. 7. Meanwhile place the roaster on the stove top and add remaining ingredients. Turn heat to low to melt the butter. 8. Butter bread loaves and heat a skillet on medium heat. Add the bread and toast. 9. Remove the foil from the meat and slice as thin as possible or to desired thickness. 10. Make sandwiches and spoon au jus into ramekins for dipping or dip the bread in the au jus sauce. Author: Gary @ The Spice Kit Recipes
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