The day-after French Dip Sandwich is to your Christmas Prime Rib what the day-after Turkey Sandwich is to your Thanksgiving Bird.
There are three essential elements and you have to get all three right.
- Prime Rib cooked medium rare
- Crusty bread, sweet or sour per preference, lightly buttered and grilled
- Beef broth (au jus) reduced to a knee-buckling deep flavor (this is the pro vs. amateur part)
Let’s get started.
This was a double recipe, but I’ll give the au jus recipe for a single batch to serve 2-3.
- 1 Quart Kitchen Basics Original Unsalted Beef Stock
- 1 Shallot, chopped (no need to peel or trim, you’ll be straining)
- 1 Handful Crimini Mushrooms, chopped
- 1 TBS Butter
- Salt and Pepper
Sauté the shallot and mushrooms in the butter until sweated, 3-5 minutes. Add in your unsalted stock and bring to a boil. Do not use salted stock, as saltiness will intensify as you reduce. Reduce by about half. Strain, and season with salt and pepper to taste. Cover and keep hot without further reducing.
Slice your meat. Here is where preference comes in. You can do thick slices, super thin, or somewhere in the middle.
Get your bread buttered and toasted. The broth will be hot, so no need to time this so that the toasted bread is hot when served.
Here’s where the most important variation comes in, your preference. Especially if you have pristine, pink medium rare prime rib, you might want to pile it up cold and use just the hot broth to make it a hot sandwich. Alternatively, you can add all the meat to your broth, bring it to a boil, then strain once again. This is what we opted for, since it further deepens and intensifies the flavor of the broth that the crusty, toasted sourdough is going to soak up.
Then, once strained, portion out the broth to cups or small bowls, and serve up a fantastic sandwich. Drink up whatever broth you don’t use on the sandwich.
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That looks fantastic. Reminds me of a little local place that made French Dip like this when I was a kid. It was heavenly.
Whoa! Big, big gut microbiome research results over at Science Daily: https://www.sciencedaily.com/releases/2016/12/161229141858.htm
I’ve been partial to flat iron steaks lately. Fast grilling and extremely tender. Like a tenderloin version of a flank steak.
How do you expect to fight the left wing fuck-tards if the only post in over a week on your blog is about a roast beef sandwich?
You also have keto fuck-tards to admonish I might add.
Perhaps when this relatively minor case of shingles passes. Day 12 and counting.
I just discovered that the itchy skin and mild rash I have had to varying degrees for ages now is due to both potato – and potato starch – and psyllium husks. To my disappointment after having noticed the benefits of PS for years now, I went off the PS and potoatoes in my diet and the irritation went away. I wanted to replace the missing resistant starch with something so I started on psyllium husks not long after and the itching returned. I deliberately went on a bland diet of meat and white rice while i was doing it so as to be sure. As soon as I stopped taking it the itching went away again. For both potatoes and psyllium, skin rash and itching are top allergic reaction symptoms. So now I’m hoping I can get a decent amount of another RS source in my diet. I do eat beans several times a week but it would be nice to have some inexpensive supplement to help guarantee that.
Some Hilary’s finest moments:
A swift and complete recovery…..