Beef, Bread, Main Dish, Savory, Slow Cooker Brenda Drake + Chelsea Kasen Beef, Bread, Main Dish, Savory, Slow Cooker Brenda Drake + Chelsea Kasen

HOW TO: French Dip

Have roast beef leftovers? Meet your new favorite meal. Use the broth that is created when slow-cooking a beef roast for an unbeatable flavor.

Crisp bread, flavorful broth and tender beef . . . simply divine.

Done right, this sandwich will be a new favorite at your table. It is best to use the broth that is created when slow-cooking a beef roast, as that flavor is unbeatable.

HOW TO: French Dip

1. Bread

This is best on a fresh loaf of Brenda’s French Bread

  • Plan 2.5 hours to make the bread fresh OR

  • Substitute: bakery crusty rolls

2. Meat

Using leftover fully cooked Roast Beef:

  • Trim the fat and remove any bones

  • Slice tender beef 1/4” thick, across grain, for sandwiches

  • Retain the beef broth for the Au Jus (below)

3. Cheese

Select & slice your favorite melting cheese, recommended:

  • Provolone or

  • Mozzarella or

  • Cheddar

4. Au Jus

To a small pot, add:

1 1/2 cups beef broth (skim fat prior to measuring)

1 Tbsp Worcestershire sauce

1/4 tsp garlic powder

Taste test. If bland, add salt (~1/8 tsp).

Simmer for 10-20 minutes, reducing slightly. While simmering, assemble:

5. Sandwiches

Build the sandwiches:

  • Cut loaf into desired lengths (4 to 8”)

  • Slice loaf lengthwise

Layer (amounts subject to personal preference):

Mayonnaise

Roast beef, sliced

Pepper

Salt

Cheese

Keep the sandwich open-faced, placing both sides on pan and put in toaster oven.

  • “Toast” for 3-5 minutes, until cheese is melted.

  • Alternately, “broil” for 2-5 minutes in the oven

Close sandwich.

6. Serve

Toasted sandwich with a bowl of hot Au Jus for dipping.

Brenda’s tips:

  • Serving size: Au Jus recipe serves 4, and can be multiplied or divided.

  • Substitute as desired. The very best results will be achieved by using Brenda’s recipes for Roast Beef and French Bread as they provide the perfect flavor & texture.

  • The flavor of the Au Jus is dependent on the beef broth that is used. Brenda recommends using the leftover broth created when making a slow-cooked beef roast. The broth will have flavor from slow-cooking the meat & spices that simply can’t be matched.

Window to B’s kitchen . . .

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Bread, Main Dish, Savory, Pork, B's Favorite, Bacon Brenda Drake + Chelsea Kasen Bread, Main Dish, Savory, Pork, B's Favorite, Bacon Brenda Drake + Chelsea Kasen

BLTs

Fresh ground pepper and mayonnaise are the star ingredients in Brenda’s version of this classic sandwich.

BLTs. Bacon Lettuce Tomato sandwich. Brenda’s favorite sandwich.

The ingredients key to the most sublime BLT generally go unrecognized . . . fresh ground pepper and mayonnaise. Brenda highlights both of these ingredients in her version of this classic sandwich.

BLTs

Make a loaf of french bread

Cook the bacon

Chop the bacon

Prep: 

Lettuce, wash leaves 

Tomatoes, wash & slice

Collect:

Mayonnaise

Pepper mill

Here's how to properly assemble:

  • Cut off desired length of loaf for sandwich, slice in half lengthwise

    • Optional: toast the bread

  • Slather both sides with mayonnaise

  • Heap chopped bacon on one half

  • Grind black pepper over bacon

  • Top with a single layer of sliced tomatoes

  • Grind black pepper over tomatoes

  • Hit with a light sprinkle of salt (optional)

  • Mound on lettuce leaves

  • Top with mayo'd bread

Serve immediately.

Brenda’s tips:

  • Brenda uses double the mayonnaise on BLTs as compared to other sandwiches

  • Maximize the lettuce - provides great crunch

  • Chopping the bacon will allow even distribution and prevent bacon-less bites.

Window to B’s kitchen…

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