French Dip Sandwiches
The recipe French Dip Sandwiches could satisfy your Mediterranean craving in about 2 hours and 45 minutes. For $6.18 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 979 calories, 137g of protein, and 31g of fat each. It works well as a condiment. The Super Bowl will be even more special with this recipe. This recipe is liked by 199 foodies and cooks. This recipe from Foodnetwork requires beef bouillon, scallions, carrots, and celery seeds. It is a good option if you're following a dairy free diet. With a spoonacular score of 98%, this dish is outstanding. If you like this recipe, you might also like recipes such as French Dip Sandwiches, French Dip Sandwiches, and French Dip for Sandwiches.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 140 minutes
Ingredients:
1 cube beef bouillon
1 21/2-pound beef eye round roast, excess fat trimmed
2 carrots, sliced 1 inch thick
1/4 teaspoon celery seeds
2 teaspoons fresh thyme
1 clove garlic, crushed
1/4 teaspoon ground allspice
Kosher salt and freshly ground pepper
3 scallions (white and light green parts only), roughly chopped
Creamy horseradish and/or spicy mustard, for serving
6 to 8 kaiser rolls, split and warmed
2 tablespoons Worcestershire sauce
Equipment:
food processor
kitchen twine
knife
slow cooker
kitchen thermometer
microwave
bowl
cutting board
aluminum foil
Cooking instruction summary:
Pulse the scallions, thyme, garlic, 1 teaspoon each salt and pepper, the celery seeds and allspice in a food processor to make a paste. Pierce the roast all over with a paring knife; rub the spice paste into the meat. Tie the roast with kitchen twine so it keeps its shape. Spread the carrots in a 6-quart slow cooker and set the roast on top. Insert an instant-read thermometer at an angle into the center of the roast; position the thermometer so it can be easily read through the lid of the slow cooker. Combine 1 1/2 cups water, the Worcestershire sauce and bouillon cube in a microwave-safe bowl; microwave until hot, 2 to 4 minutes. Add to the slow cooker. Cover and cook on low until the meat registers 120 to 130 degrees F for medium rare, about 2 hours. Transfer the meat to a cutting board and cover with foil; let rest 15 minutes. Skim off the excess fat from the cooking liquid. Remove the twine and slice the meat very thinly. Spoon some cooking liquid onto the cut sides of each roll; sandwich with the meat, horseradish and/or mustard. Serve with more cooking liquid for dipping. Photograph by Christopher Testani
Step by step:
1. Pulse the scallions, thyme, garlic, 1 teaspoon each salt and pepper, the celery seeds and allspice in a food processor to make a paste. Pierce the roast all over with a paring knife; rub the spice paste into the meat. Tie the roast with kitchen twine so it keeps its shape.
2. Spread the carrots in a 6-quart slow cooker and set the roast on top. Insert an instant-read thermometer at an angle into the center of the roast; position the thermometer so it can be easily read through the lid of the slow cooker.
3. Combine 1 1/2 cups water, the Worcestershire sauce and bouillon cube in a microwave-safe bowl; microwave until hot, 2 to 4 minutes.
4. Add to the slow cooker. Cover and cook on low until the meat registers 120 to 130 degrees F for medium rare, about 2 hours.
5. Transfer the meat to a cutting board and cover with foil; let rest 15 minutes. Skim off the excess fat from the cooking liquid.
6. Remove the twine and slice the meat very thinly. Spoon some cooking liquid onto the cut sides of each roll; sandwich with the meat, horseradish and/or mustard.
7. Serve with more cooking liquid for dipping.
8. Photograph by Christopher Testani
Nutrition Information:
covered percent of daily need
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