Beef Dip Recipe
Slow-roasted beef & melted Swiss cheese served hot on a toasted French baguette with a side of au jus - homemade horseradish available upon request
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Ingredients
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FROM THE GRILL
Method
FROM THE GRILL
- 1
Season and Sear
Pat the beef roast dry and season generously with salt and pepper. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the beef on all sides until richly browned, about 2-3 minutes per side. Remove to a plate and set aside.
- 2
Braise the Beef
Add the onion and garlic to the pot and sauté until translucent and fragrant. Stir in bay leaves and Worcestershire sauce. Pour in beef broth and water, then return the seared beef to the pot. Bring to a simmer, cover, and braise in a low oven (275-300°F / 135-150°C) or on the stovetop for 2.5-3.5 hours, until the beef is fork-tender.
- 3
Make Au Jus
Carefully remove the beef and any aromatics. Strain the braising liquid, skim off fat, and simmer to reduce to about 3-3.5 cups. Season with salt and pepper to taste and keep warm.
- 4
- 5
Assemble and Serve
Thinly slice the rested beef. Pile the beef onto the cheese-topped baguette, then cut into portions for serving. Serve immediately with a small cup of hot au jus for dipping. Offer horseradish on the side upon request.
