The French Dip Sandwich
Ingredients:
1 lb. High Point Farm grass-fed beef Minute Steaks
4 fresh Kaiser rolls; sliced and buttered
1 T. Lea and Perrin’s Worcestershire Sauce
¼ c. water
Salt and pepper to taste
Instructions:
Heat a large cast iron skillet over a medium flame. Add minute steaks one by one until they begin to slowly brown and juice. When all the meat is in the skillet, add the Worcestershire Sauce, and stir. Add remaining water one tablespoon at a time, letting the meat simmer and create an au jus dipping sauce. Don’t overcook; low and slow for five minutes. When the meat is just beyond pink, remove from heat. Stuff each Kaiser roll with ¼ lb. of meat. Pour off au jus from skillet and serve in custard cup on side for dipping. Garnish sandwich with fresh kale, sliced tomates, raw minced onion or horseradish sauce. Serve with tossed salad and a steamed vegetable for a complete supper.
1 3-3 ½ pound brisket cut in half
1 cup ketchup
¼ cup grape jelly
1 envelope of onion soup mix
½ teaspoon pepper
Place half brisket in slow cooker. In bowl combine ketchup,jelly and soup mix and pepper.: spread over half of meat. Top with remaining meat and mixture. Cover and cook 8-10 hours. Slice and serve with remaining juices.
Filed under: beef recipes
Servings vary depending on the size of the roast. With a boneless roast, figure ½ pound per person.
Rub the roast with the herb rub of your choice, wrap loosely in plastic, and allow to sit at room temperature for 2 hours.
Preheat oven to 250°F.
Place the meat in a small roasting pan, insert a meat thermometer, and cook for 30 minutes. Turn the oven heat as low as you can (most modern ovens do not go below 170°F, but if yours will accurately go as low as 150°F or 160°F, so much the better). Continue cooking the meat until the thermometer registers 120°F to 125°F. Because these tend to be lean cuts, I recommend that you do not cook them any further than medium-rare. As a guide, figure on 1 hour and 10 minutes per pound of meat at 170°F.
Remove the roast form the oven, tent loosely with foil, and let rest for 5 to 10 minutes care into very thin slices to serve.
¾ c. Italian seasoned bread crumbs
1 egg
1 tsp. kosher salt
½ tsp. black pepper
½ tsp. ground cumin
¾ c. salsa (your preference)
Directions Bake for approximately 90 minutes, until internal temperature reaches 160 degrees. Allow to rest for 20 minutes before carving.
