Beef Dip Recipe

Sear the brisket

Pat the brisket dry and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 1 tbsp neutral oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the brisket 3–4 minutes per side until browned. Transfer the brisket to a plate and set aside.

Build the braising liquid

Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and sauté 2–3 minutes to soften, scraping up browned bits. Stir in 2 tbsp tomato paste and cook 1 minute. Pour in 1 cup dry red wine to deglaze, scraping the fond; simmer 2 minutes to reduce slightly.

Braise the brisket

Return the brisket to the pot. Add 4 cups beef stock, 1 tbsp Worcestershire, 3 thyme sprigs, and 1 bay leaf. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven (or reduce to low on stovetop) and braise until fork-tender, about 2 to 2.5 hours depending on thickness. Alternatively, simmer gently on stovetop for same time. Check once halfway and spoon liquid over the meat.

Finish au jus

When brisket is tender, transfer the meat to a cutting board and tent with foil to rest 15 minutes. Meanwhile, strain the braising liquid through a fine mesh sieve into a saucepan, pressing solids to extract flavor. Skim fat from the top if desired. Bring strained liquid to a gentle simmer and reduce by about 20–30% until flavorful (about 8–12 minutes). Taste and season with remaining 1/2 tsp kosher salt and extra black pepper if needed. Keep warm for dipping.

Slice the brisket

Thinly slice the rested brisket across the grain into 1/8–1/4 inch slices. Keep warm in a shallow pan with a little au jus spooned over to prevent drying.

While the brisket braises, heat a wide skillet over medium heat. Add 1 tbsp butter and 1 tsp olive oil. Add the thinly sliced onions, 1/2 tsp kosher salt and 1/2 tsp granulated sugar. Cook, stirring occasionally, until onions are deeply golden and jammy, about 25–35 minutes. If they begin to brown too quickly, lower the heat. Once caramelized, remove from heat and keep warm.

Prepare the baguette: slice the baguette lengthwise, leaving a hinge if desired. Butter the cut surfaces lightly with the 2 tbsp room-temperature butter.

Assemble: Spread 1.5 tbsp prepared horseradish evenly on the bottom half of the baguette (adjust to taste). Layer a generous portion of sliced brisket along the length of the bread. Spoon 3–4 tbsp caramelized onions over the meat. Top with 3 oz sliced Gruyère (half of the cheese). Add a handful (about 1 cup) watercress.

Finish: Add the remaining 3 oz Gruyère on the top half of the baguette, then close the sandwich. If you prefer the cheese melted, place the closed sandwich on a baking sheet under a preheated broiler or in a 400°F (200°C) oven for 3–5 minutes until the cheese just melts and bread is warmed; watch closely to avoid burning. Alternatively, press the sandwich in a hot skillet until cheese melts and bread is golden, about 2 minutes per side.

Slice the sandwich into 2–3 portions with a serrated knife. Sprinkle crispy fried shallots on top of the cut sandwiches and add minced parsley and freshly ground black pepper if using.

Warm the au jus so it is hot but not boiling. Serve the sandwich immediately with a small bowl of au jus on the side for dipping. To eat, dip a piece of sandwich into the au jus, enjoying the combination of beef, caramelized onion, Gruyère, horseradish and the crisp shallot.