French Dip Sandwich
- 3 1/2 to 4 pounds meaty beef bones, cut into 2- to 3-inch pieces
- 2 tablespoons vegetable oil
- 3/4 cup dry red wine
- 2 1/2 cups low-sodium beef broth
- 1 teaspoon kosher salt, plus more for seasoning
- 1/8 teaspoon freshly ground black pepper, plus more for seasoning
- 6 tablespoons unsalted butter (3/4 stick), at room temperature
- 6 sweet French sandwich rolls, sliced in half horizontally
- Kosher salt
- Freshly ground black pepper
- 1 1/2 pounds thinly sliced roast beef
- Horseradish Mayonnaise, for serving (optional)
- Meat
- Meaty beef bones (3 1/2 pounds)
- Roast beef (1 1/2 pounds)
- Canned Goods
- Beef broth, low-sodium (2 1/2 cups)
- Condiments
- Horseradish mayonnaise (1)
- Cooking & Baking
- Black pepper, freshly ground (1/8 teaspoon)
- Black pepper, Freshly ground (1)
- Kosher salt (1 teaspoon)
- Kosher salt (1)
- Vegetable oil (2 tablespoons)
- Bread & Baked Goods
- French sandwich rolls, sweet (6)
- Dairy
- 6 tablespoons unsalted butter, unsalted (3/4 stick)
- Beer, Wine & Liquor
- Red wine, dry (3/4 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 3, 2012 (1 year ago).
97 people saved this recipe.
