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Donal Skehan
French Dip Sandwich | DonalSkehan.com, Juicy, tender and quite frankly delicious!
  • main-meals

French Dip Sandwich

February 12

Philipe the Original has been a landmark of Downtown Los Angeles for over 100 years. Established in 1908, Philipe’s is a 4th generation family-owned restaurant and is where the original french dip sandwich was “accidentally invented” and became a national sensation. Fresh baked french rolls that have been dipped in gorgeous gravy and layered with perfectly tender beef and optional toppings (Cheese, horseradish, french mustard and pickles). After one bite, you’ll be craving it all the time!

  • time 120mins
  • serves Serves 4
  • video
Method
  1. Preheat the oven to 160°C/325°F/Gas Mark 3. Heat the oil in a cast iron pan over a medium heat. Pat the piece of beef dry with kitchen roll, season well with sea salt and black pepper. Place in the pan and fry for 8-10 minutes, turning to brown each side.
  2. Add the garlic, rosemary, thyme, carrot, celery and onion into the pan, toss in the meat juices and oil and then place the meat on top of the layer of vegetables. Pour the hot stock into the pan and cover. Put into the hot oven and cook for 2 hours, remove from the oven, cover with tin foil and allow to rest for 15 minutes.
  3. Whisk together all the ingredients for the mustard sauce until smooth, set aside.
  4. Preheat a grill to medium. Split the rolls and spread with butter, toast under a hot grill for less than a minute until golden brown and crisp.
  5. Strain the liquid from the vegetables and return to the pan. Once rested, thinly slice the beef and toss in the liquid, lift out again and set aside. Press the cut side of each half of the baguette into the cooking liquid. Pile on some beef and top with the other half of soaked baguette, halve and serve with the mustard sauce and potato salad.

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Ingredients

For the beef:

2 tbsp olive oil 

2lbs beef eye of the round

4 garlic cloves, crushed

1 sprig of rosemary 

4 sprigs thyme 

1 carrot, roughly chopped 

2 celery stalks, roughly chopped 

1 large onion, quartered 

32 fl oz good quality beef stock 

For the mustard sauce: 

4 tbsp mustard 

1 tbsp white wine vinegar

2 tbsp flat beer

1 garlic clove, crushed 

1 tsp sugar

½ tsp salt 

To serve: 

4 french rolls, halved 

5.3oz / 2/3 cup butter 

Potato salad, optional

Sea salt and freshly ground black pepper

For the beef:

2 tbsp olive oil 

1kg beef eye of the round

4 garlic cloves, crushed

1 sprig of rosemary 

4 sprigs thyme 

1 carrot, roughly chopped 

2 celery stalks, roughly chopped 

1 large onion, quartered 

1 litre good quality beef stock 

For the mustard sauce: 

4 tbsp mustard 

1 tbsp white wine vinegar

2 tbsp flat beer

1 garlic clove, crushed 

1 tsp sugar

½ tsp salt 

To serve: 

4 french rolls, halved 

150g butter 

Potato salad, optional

Sea salt and freshly ground black pepper

You'll Need

Deep cast iron pan

3.9
(9)
photo
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