French Dip Roast Beef Sandwiches with Thyme Jus
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
A salted beef joint is browned, roasted at 120 °C on a bed of onions to 63 °C and rested; the pan juices are simmered with stock into a jus, and the thinly sliced beef is dipped and piled into warm rolls.
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Method
- 1
Salt. Salt the beef and rest it at least 1 hour.
- 2
Brown. Brown the joint on all sides in a hot pan.
- 3
Build the base. Soften the onion in butter, then stir in flour, tomato paste, thyme and garlic.
- 4
Roast. Roast at 120 °C on the onions until the centre reads 63 °C, then rest 20 minutes.
- 5
Make the jus. Simmer the pan contents with stock 10-15 minutes.
- 6
Slice and dip. Slice the beef very thinly, dip in the jus and fill the warm rolls; serve with jus on the side.
Storage
Refrigerate the beef and jus separately within 1 hour for up to 3 days; reheat the jus to a boil and dip the beef until hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- ovenproof frying pan or roasting tin, about 30 cm
- wire rack set in a tray
- instant-read thermometer
- carving board and long sharp knife
- whisk
- tongs
- 6 small bowls for the jus
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 612 kcal |
| Protein | 53.8 g |
| Carbohydrate | 43.2 g |
| of which sugars | 5.7 g |
| of which free sugars | 3.2 g |
| Fat | 24 g |
| of which saturates | 9.2 g |
| Fibre | 2.4 g |
| Salt | 2.46 g |
Protein per 100 kcal
8.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
