French Dip Roast Beef Sandwiches in Amber Ale Gravy

The Washington Post, January 9, 2008

• • 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.

382 calories, 14g fat, 6g saturated fat, 65mg cholesterol, 414mg sodium, 32g carbohydrates, 2g dietary fiber, n/a sugar, 28g protein.