French Dip

Por Sip and Feast · 180 min

Ingredientes

Modo de preparo

1. Season the roast all over with salt, pepper, garlic powder and onion powder. Set it on a wire rack over a baking sheet and leave it out for at least 90 minutes before roasting. (Alternatively, season and refrigerate uncovered overnight, then take it out at least 1 hour before roasting.)
2. Preheat the oven to 500°F with the fat cap facing up. Insert an oven-safe digital thermometer into the centre of the roast.
3. Pat the roast dry. Roast for 15 minutes, then lower the oven to 300°F and continue until the centre reaches 110-115°F for rare, 125°F for medium-rare, or 135°F for medium. Expect 30 to 50 more minutes after lowering the heat. The temperature will rise a little as it rests.
4. Move the roast to a cool wire rack and let it rest for 1 hour. Then wrap it in plastic and freeze for at least 30 minutes to make slicing easier. Slice the beef against the grain.
5. For the jus: put the roasting pan over medium-high heat, add the sherry and 1/2 cup of the beef stock, and scrape up the brown bits with a wooden spoon. Pour everything into the remaining stock and set aside.
6. Melt the butter in a saucepan over medium heat, add the sliced onions and cook until the edges turn brown, about 10 minutes.
7. Stir in the flour and cook for 2 minutes. Add the stock mixture, Worcestershire sauce, black pepper, garlic powder and onion powder, and bring to a boil while scraping the pan. Reduce by one third.
8. Taste the jus. If it needs more beef flavour, dissolve 1 teaspoon of reduced-sodium beef base in it. Season with black pepper and salt if needed. Serve as is or strain off the onions.
9. For the sandwiches: slice the rolls and place them on a baking sheet. If the rolls are cold, warm them at 350°F for a few minutes. Dip about 1/3 pound of beef per sandwich into the hot broth to warm it, place it on a roll, top with 2 slices of cheese, and serve with the jus for dipping.

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