Hand Carved French Dip Recipe

Inspired by Kitchen No. 324

Time3h 30m

Serves4

Gruyere, pan jus, french roll / Philippe the Original Style: single or double dip

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Ingredients

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Main Ingredients

4 pieces French rolls

2 cups Gruyere cheese, shredded

2 pounds Beef roast (e.g., chuck or brisket)

4 cups Beef broth

1 medium Onion, sliced

2 cloves Garlic cloves, minced

2 tablespoons Aged soy sauce

1 teaspoon Black pepper, freshly ground

to taste Celtic sea salt

2 tablespoons olive oil

Method

Cooking Instructions

Prepare the Beef

Heat olive oil in a large pot over medium-high heat. Season the beef roast with salt and black pepper. Sear the roast on all sides until browned. Remove from pot and set aside.

Sauté the Aromatics

In the same pot, add sliced onions and minced garlic. Sauté until the onions are translucent, about 5 minutes.

Simmer the Roast

Return the beef roast to the pot. Add beef broth, soy sauce, and bring to a simmer. Cover and reduce heat to low. Cook for about 3 hours or until the meat is tender and easily shreds.

Shred the Beef

Once the beef is cooked, remove it from the pot and let it cool slightly. Shred the beef using two forks.

Prepare the Pan Jus

Strain the cooking liquid to remove solids and return it to the pot. Simmer until reduced slightly. Adjust seasoning with salt and pepper.

Assemble the Sandwich

Slice the French rolls in half. Fill each roll with shredded beef and top with shredded Gruyere cheese. Place under a broiler until the cheese is melted and bubbly.

Serve

Serve the sandwiches with a small bowl of pan jus for dipping. Enjoy your Hand Carved French Dip!