🥪 French dip sandwich

4 servings · prep 20 min · cook 2 h 30

Ingredients

• 1.2 kg beef chuck
• 2 onions, sliced
• 4 garlic cloves
• 1 l beef stock
• 2 sprigs thyme, 2 bay leaves
• 1 tbsp Worcestershire sauce
• 4 long sandwich rolls
• 8 slices of melting cheese
• Salt, pepper, oil

Method

1. Season the beef, then sear it on all sides in a very hot casserole.
2. Lift it out and soften the onions and garlic in the same pot.
3. Return the beef, pour in the stock, add thyme, bay and Worcestershire sauce.
4. Cover and braise 2 h 30 at 150 °C, until the meat shreds with a fork.
5. Shred it, strain the cooking liquid and keep it hot: that is the jus for dipping.
6. Fill the rolls with meat and cheese, grill 3 min, and serve with a bowl of jus each.

Adapted from Nick's Kitchen (YouTube)

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