|French dip with Jus|
|cheesy oniony goodness|
French dip serves 2
1/2 onion thinly sliced
couple tablespoons butter
1 garlic clove chopped
sprinkle of fresh thyme
1 bay leaf
1/4 cup ruby port (if you don't have just sub some red wine but it won't be as fabulous)
3 cups beef broth (don't bother making this recipe or the soup following for that matter if you are using store bought!)
1 teaspoon red wine vinegar
|Beef "hash" over cornbread|
thinly sliced leftover roast beast
couple slices gruyere cheese
So you are almost making an onion soup here - sauté the onion in a pan with the butter until caramelized and soft - about 10 min - stir so that you don't burn! Add garlic and cook another couple min along with thyme and bay leaf. Add Port and simmer until almost gone then add the rest - broth, vinegar, worchestershire and cook for about 25 min - you don't want to completely cook it down, just so it's nicely rich. To make the sandwiches slice the baguette in half and then on one side spread the mayo mixture and place on top some beef slices and top with a piece of cheese. Put under the broiler until bubbly. Serve with warm Jus for dipping - and a dill pickle!
Beef Hash over Cornbread
1/2 onion finely chopped
couple tablespoons butter
2 baking potatoes peeled and cubed
3 carrots cut into rounds
couple tablespoons flour
about 2 cups broth
about a cup of leftover beef (could also use pot roast) cut into bite sized pieces
fresh hot cornbread
Note: if you have gravy, just use that instead of flour and broth
In a large pan melt butter and saute the onion until tender. Add the potatoes and carrots and then the flour and cook for about 3-4 min. Stir in the broth and cook until veggies are tender and it has made a bit of gravy. Finally add the beef just to warm through and if you like peas you could toss those in as well. Serve hot on top of buttered cornbread - this picture looks a bit odd as I used some of my black cornmeal - maybe not the best presentation-wise but it tasted great!
Post Note: This is the same way I make chicken pot pie and you could use this to make a beef pot pie - but this was how my mom always served it - on top of hot cornbread!
French Onion Soup serves 4
5 tablespoons butter
2 pounds onions (I know it's a ton, and yes slicing them sucks)
dash of sugar
2 tablespoons flour
7 cups beef stock (homemade or go home!)
3/4 cup dry white wine
4 slices country bread - yes I had just baked a loaf!
about 2 cups shredded Gruyere
First you have to slice the onions - very thinly - this is KEY! Who wants a big hunk of slimy cooked onion? Nobody. So hopefully you have a mandoline slicer - which will give you lovely thin slices but it's still a pain as it was about 5 onions! But this way they almost melt into the broth. Anyway - that's the hard part the rest is a breeze! So stop crying and think of the delicious broth coming... next melt the butter in a large dutch oven and sauté the onions on medium low heat, covered, for about 15 min stirring occasionally. They should be juicy now, so turn up the heat a bit add a dash of sugar and about 1/2 teaspoon of salt and cook another 20-30 min stirring every now and then so it browns but doesn't burn. when caramelized add the flour and cook another couple min. Pour in the stock and wine and cook for 35 min. Salt and pepper to taste - don't over do as the cheese can be salty too. Get 4 oven proof deep bowls and fill 3/4 full with this gold mixture then place a slice of bread on top and a handful of cheese on each. Put under broiler and cook until cheese is bubbly. I just love the sweetness of the onions with the saltiness of the cheese - match made in heaven - or your kitchen which if you ask me is the real deal!
Whew - are you done with your roast now?! I am!