Monday, December 3, 2007

French Dip

French Dip 1
3lb roast, any ol roast will do
2 cups water
.5 cup soy sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 bay leaf
3-4 whole peppercorn
8 French Hoagie rolls split

Place roast in slow cooker, add water, soy sauce and seasonings. Cover and crock on low for 8ish hours or until beef is tender. (Do this overnight and you will wake up at 3am hungry enough to eat the ..... you know) let cool then remove from broth and separate/shred the beef with your bare hands, it is MUCH easier to do while meat is warm and faster with your hands. Discard any fat, stringy stuff.Strain remaining broth/au jous a minimum of 2 times through a small hole strainer to remove as much sediment as possible pour approx 2-4 oz of au jous into each baggie of meat to help keep it moist. Cool, bag & freeze.

To serve: Thaw, heat au jous & beef separately on stove top, serve in hoagies with your choice of shredded cheese on top and dip in au jous.

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