French Dip
- 1 (3-pound) beef culotte
- Coarse salt and freshly ground pepper
- 2 plum tomatoes, cut into 1-inch pieces
- 1 cup very coarsely chopped onion (about 1-inch pieces)
- 1 cup very coarsely chopped shallots (about 1-inch pieces)
- 1 cup coarsely chopped carrots
- 1 head garlic, halved horizontally (unpeeled)
- 1/2 bunch fresh thyme
- 1/2 bunch fresh flat-leaf parsley
- 1 tablespoon black peppercorns
- 2 cups red wine
- 4 cups homemade or low-sodium store-bought beef broth
- Softened unsalted butter
- 8 (6-inch) French hero rolls, split
- 1 clove garlic
- Fleur de sel
- 1 (1-inch) piece fresh peeled horseradish
- Dijon mustard, for serving
- Produce
- Carrots (1 cup)
- Flat-leaf parsley, fresh (1/2 bunch)
- Garlic (1 head)
- Garlic (1 clove)
- Plum tomatoes (2)
- Thyme, fresh (1/2 bunch)
- Very coarsely chopped onion (1 cup)
- Very coarsely chopped shallots (1 cup)
- Meat
- (3-pound) beef culotte (1)
- Canned Goods
- Beef broth, homemade or low-sodium store-bought (4 cups)
- Condiments
- Dijon mustard (1)
- Horseradish, fresh (1 (1-inch) piece)
- Cooking & Baking
- Fleur de sel (1)
- Peppercorns, black (1 tablespoon)
- Salt and freshly ground pepper, Coarse (1)
- Bread & Baked Goods
- (6-inch) french hero rolls (8)
- Dairy
- Butter, unsalted (1)
- Beer, Wine & Liquor
- Red wine (2 cups)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published May 4, 2012 (9 months ago).
33 people saved this recipe.
