5 — California French Dip Au Jus
Eating My Way Through 50 States
Oh my… this one is just filth in sandwich form! Having the jus to dip into, straight up genius! Moist! I am not sure any of the next 45 states are going to beat this.
Calories: Who cares Servings: Not enough Cook Time: Too damn long! Dish: Breakfast, lunch or dinner, sandwiches are good any time.
A beef joint to roast – I used silverside
A white onion
A tin of beef consommé
(Because I am a filthy cheat)
Cover the beef in a little olive oil, then season well with dried oregano, black pepper and smoked salt.
Chop a white onion, and place in the bottom of a cast iron skillet (or roasting tin if you don’t have a skillet) — toss in a little olive oil. Place the beef on top and roast to your liking. I like it rare.
Once the beef is cooked, cover in foil and place on a warm plate for 15 minutes. Take the skillet, with all the beef juices and onion, and out it on a high heat. Add the beef consommé and reduce by half. Add a little soy sauce to taste. Separate the onion and pour the jus into a small bowl.
Toast the bread rolls, add a few slices of Swiss cheese and the onion (if you like). Slice the beef thinly, add to the roll. Dip it in the jus and EAT IT.
Sandwich 5 of 50