An easy weeknight meal that will fill and satisfy on a cold winter night.
“The hunch” is not something that detectives use to solve crimes. It’s actually a method for eating sandwiches – when a sandwich is so juicy and delicious, you need to hunch over a plate to eat it without dripping all over you!
A good French Dip is a classic “hunch” sandwich. It also happens to be one of my favorite simple sandwiches. Good beef, cooked slowly, good toasted bread and a rich sauce is all you need to make it work.
You can make French dips out of almost any roast cut, but one with less fat is better. You should estimate about 1/2 pound of beef per sandwich, so a two pound roast will make four hearty sandwiches.
All you have to do to get this started is season the beef with salt and pepper and add it to a slow cooker with a quart of beef stock and enough water to cover the beef by half. It doesn’t have to cover all the way. I added a little sriracha to it because I like spice, but it’s optional!
Cover the slow cooker and cook the roast on high heat for 3-4 hours or on low heat overnight.
Either way, your house will be smelling good!
After cooking, remove the beef roast from the slow cooker, let it cool, and then shred it up using a few forks.
Pour all the cooking liquid out of the slow cooker into another pot. Then and add the beef back in to the slow cooker and add one cup of the cooking liquid over the meat, just to keep it moist and warm until sandwich time.
Now let’s talk sauce. If you’ve ever had a good French dip, you know that the big side of au jus sauce is key to the sandwich. To make the sauce, reduce the remaining cooking liquid by simmering it in a pot for 30 minutes or so. That will concentrate the flavors and make it even more delicious.
Okay. Let’s talk bread. A good French loaf is pretty important to this sandwich. You can’t just use any old sandwich bread. Either buy a good crusty loaf or snag a few Pillsbury Simply French Bread loaves and bake them up.
After the bread bakes, cut it in half and then slice it down the middle. If desired, place the bread back in the oven, cut-side down, for 8-10 minutes to toast it.
When you’re ready, pile on some of the shredded beef and serve each sandwich with a big dipping bowl of the sauce.
Nick wants you to dip it up! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.