French Dip Roast Beef Sandwiches in Amber Ale Gravy
- Course: Main Course
Summary:
Cold leftover roast beef made from top round or eye of round works especially well for this quick preparation. Choose a French baguette or other firm, crusty bread that can be sliced thick.
6 to 8 servings
Ingredients:
- 1 1/2 to 2 pounds thinly sliced slow-roasted beef
- 12 ounces amber beer
- 1 cup low-sodium beef broth
- 1/2 cup coarsely chopped mushrooms (optional)
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- Kosher or celery salt (optional)
- 2 regular-size French baguettes
Directions:
Preheat the oven to 170 degrees. Place the thinly sliced roast beef in a casserole dish and cook for 10 to 15 minutes, until heated through.
Meanwhile, combine the beer and beef broth in a medium saucepan over medium-high heat. Add the mushrooms, if using, and bring almost to a boil, then reduce the heat to medium or medium-low and cook for 15 to 20 minutes or until the liquid has reduced by half. Whisk in the butter in 2 or 3 increments until thoroughly incorporated. Season with pepper to taste and salt, if desired; keep warm on the lowest setting.
To assemble: Moisten the warmed roast beef slices with a small amount of the beer-broth gravy. Cut the baguettes into 3 or 4 lengths, then cut each length in half horizontally. Place about 1/4 pound of the beef on each sandwich. Serve with small bowls or ramekins of the remaining gravy on the side for dipping.
Recipe Source:
From author and food writer Steven L. Katz.
E-mail the Food Section with recipe questions.
(Bill O'Leary)
