carol-whidbey-is
Well-known member
Not sure what happened to my post was in T&T
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french dip
- Thread starter carol-whidbey-is
- Start date
can you describe it? I found a "basic herb dip" of yours
http://eat.at/swap/forum1/88496_REC__Heres_the_veggie_dip_its_called_Basic_Herb_Dip==
http://eat.at/swap/forum1/88496_REC__Heres_the_veggie_dip_its_called_Basic_Herb_Dip==
carol-whidbey-is
Well-known member
Re: can you describe it? I found a
If I remember right it was by Ron or Charlie not sure. Brown on all side's add carrots, celery and onion broth would be beef stock, A-1, garlic thyme
If I remember right it was by Ron or Charlie not sure. Brown on all side's add carrots, celery and onion broth would be beef stock, A-1, garlic thyme
Was this it?--REC: French Dip Sandwich...
French Dip Sandwich
Recipe By: Marcia Adams
Ingredients:
3 lbs. beef chuck roast, bone-in, well trimme
1 large onion, coarsely chopped
1/3 cup apple cider vinegar
2 bay leaves
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cloves
1 garlic clove, crushed
1/2 cup beef stock
Kaiser rolls
Directions:
1. The day before serving, in a large zip lock plastic bag, mix the vinegar, bay leaves, chili powder cumin, salt, pepper, cloves and garlic. Place the roast and the onions in the bag. Marinate in the fridge at least 24 hours, turning several times.
2. Place the meat, marinade and beef stock in a slow cooker and cook 10 to 12 hours or until meat is very tender. Or you can cook it in a 200 degree oven for 8 hours (using a covered pan of your choice) or till done.
3. Remove the meat to a platter and shred into bite size pieces. Discard fat and bone. Defat the juices and strain into a gravy boat. Fill Kaiser buns with the beef and dip away.
French Dip Sandwich
Recipe By: Marcia Adams
Ingredients:
3 lbs. beef chuck roast, bone-in, well trimme
1 large onion, coarsely chopped
1/3 cup apple cider vinegar
2 bay leaves
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cloves
1 garlic clove, crushed
1/2 cup beef stock
Kaiser rolls
Directions:
1. The day before serving, in a large zip lock plastic bag, mix the vinegar, bay leaves, chili powder cumin, salt, pepper, cloves and garlic. Place the roast and the onions in the bag. Marinate in the fridge at least 24 hours, turning several times.
2. Place the meat, marinade and beef stock in a slow cooker and cook 10 to 12 hours or until meat is very tender. Or you can cook it in a 200 degree oven for 8 hours (using a covered pan of your choice) or till done.
3. Remove the meat to a platter and shred into bite size pieces. Discard fat and bone. Defat the juices and strain into a gravy boat. Fill Kaiser buns with the beef and dip away.
mariadnoca
Moderator
I don't see any missing posts in T&T in Beef or Sandwiches, as a mod I can normally see them...
Not sure what other category it might've been in. Also, in the future please post questions in this forum, T&T is for recipes only (plus, nobody will see your question in there!). Hope the one Charlie posted is close to what you are looking for.
Thanks!
Not sure what other category it might've been in. Also, in the future please post questions in this forum, T&T is for recipes only (plus, nobody will see your question in there!). Hope the one Charlie posted is close to what you are looking for.
Thanks!