Account / Cart ()
{ hello@madhungry.com }
© 2024 LSQ & SONS

 

 

 

Mains

Classic French Dip

Makes 6 Sandwiches with leftover meat
This French dip sandwich is actually three recipes in one: a braised boneless chuck roast, a jus made from the braising liquid, and the assembled sandwich. The chuck roast is braised for three hours and then shredded. It’s piled on a split fresh baguette, topped with Swiss cheese, and put under the broiler. The cheese is melted. It’s crunchy on the outside, soft, melty, and unctuous on the inside. The bread stays crisp but then instantly softens when dipped in the jus—impossible for any meat lover to resist.

INGREDIENTS

  • 2 tablespoons olive oil, plus more for drizzling
  • 3 pounds chuck roast
  • 1 tablespoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 large yellow onion, chopped (2 cups)
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 3 cups chicken stock, divided
  • 2 bay leaves
  • 1 French baguette
  • 4 ounces Swiss cheese, sliced

DIRECTIONS

  1. Preheat oven to 350 degrees with rack in lower-third position.
  2. Heat oil in a Dutch oven over medium-high heat. Season meat with salt and pepper and brown on both sides, 8 minutes total. Remove meat to a plate.
  3. Saute onions, carrots, celery, and garlic in Dutch oven until soft and golden, about 10 minutes. Stir in tomato paste and continue to cook, 1 minute more. Add wine and bring to a boil, scraping up brown bits from bottom of pan. Reduce liquid by half.
  4. Return chuck roast to Dutch oven along with 2 cups chicken stock and bay leaves. Bring to a boil, cover, and transfer to oven. Roast, basting a few times, until meat is fork-tender, about 3 hours.
  5. Transfer meat to a baking dish and shred using two forks. Strain liquid through a fine mesh sieve into a small saucepan, pressing on solids to extract as much liquid as possible. Add remaining 1 cup chicken stock to saucepan and keep warm on stovetop until ready to serve.
  6. Preheat broiler. Slice baguette lengthwise, drizzle with oil, and place on a baking sheet. Top with shredded meat and Swiss cheese and broil until cheese is bubbly, about 2 minutes.
  7. Cut sandwich into six portions and serve immediately with a bowl of dipping sauce on the side.
pantry
Need help with the ingredients? Check our pantry list: