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Classic French Dip

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"This French dip sandwich is actually three recipes in one: a braised boneless chuck roast, a jus made from the braising liquid, and the assembled sandwich. The sandwich is crunchy on the outside, soft, melty, and unctuous on the inside. The bread stays crisp but then instantly softens when dipped in the jus — impossible for any meat lover to resist."

List of Ingredients

â—¦ 2 tablespoons extra-virgin olive oil, plus more for drizzling
â—¦ 1 (3-pound) boneless chuck roast
â—¦ 1 tablespoon coarse salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 1 large yellow onion, chopped
â—¦ 2 medium carrots, peeled and chopped
â—¦ 2 celery stalks, chopped
â—¦ 4 cloves garlic, minced
â—¦ 2 tablespoons tomato paste
â—¦ 1 cup dry red wine
â—¦ 3 cups chicken or beef broth
â—¦ 2 bay leaves
â—¦ 1 baguette
â—¦ 4 ounces sliced Swiss cheese


Recipe

Preheat the oven to 350° F with a rack in the lower-third position. Heat a Dutch oven over medium-high heat. Add the oil. Season the meat with the salt and pepper. When the oil shimmers, add the meat to the pot and brown on both sides, about 8 minutes total. Transfer to a plate.

Add the onions, carrots, celery, and garlic to the pot and sauté until soft and golden, about 10 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and bring to a boil, scraping up the brown bits from the bottom of the pot. Boil to reduce the liquid by half.

Return the chuck roast to the Dutch oven, add 2 cups of the chicken or beef broth and the bay leaves, and bring to a boil. Cover, transfer to the oven, and cook, basting a few times, until the meat is falling-apart tender, about 3 hours.

Transfer the meat to a baking dish and shred using two forks.
Strain the liquid through a fine-mesh sieve into a small saucepan, pressing on the solids to extract as much liquid as possible. Add the remaining 1 cup broth and keep jus warm on the stovetop until ready to serve.

Preheat the broiler. Slice the baguette lengthwise in half, drizzle with oil, and place on a baking sheet. Mound with the shredded meat to cover the bread, top with the Swiss cheese, and broil until the cheese is bubbly, about 2 minutes. Cut the sandwich into 6 portions and serve immediately, with a bowl of jus on the side.

Makes 6 sandwiches, with leftover meat