There, now that's off my chest, I want to talk about beef. Here's a recipe for pot roast for making Beef Dip. I prefer to call them Beef Dip since they are not French at all - the recipe comes from Los Angeles and the only thing French about it is the baguette!
3 1/2-4 lbs. boneless chuck roast
1/2 cup soy sauce
1 beef broth
1 bay leaf
3-4 peppercorns
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 - 2 cloves garlic, whole and slightly crushed
Baguette bread
- Place roast in a pot only slightly larger than itself. Pre-heat oven to 325F.
- Combine soy sauce and next 6 ingredients.
- Pour over roast.
- Add broth until roast is almost covered. Bring to a boil.
- Put pot in oven, covered, for 3-4 hours or until very tender (internal temp should be 170F+).
- Remove roast, reserving broth.
- Shred the roast with a fork and serve in baguette sandwiches with the broth on the side for dipping.
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