Tuesday, October 24, 2017

When I dip you dip we dip french dip


Can anyone say french without mimicking the mom from Better Off Dead? First, I have frawnch fries. And frawnch dressing. And frawnch bread.

ANYWAY...
Once upon a time I used to share recipes. Then I got in a rut and stopped doing that. I didn't feel like cooking so I did the minimal. I woke up one day and was like hey...I feel like cooking again. With my older recipes too. And fuck it, they're not always going to be healthy because I am not always a healthy eater and the season of the comfort food is upon us.

Life is a series of hellos and goodbyes, is it not? Let us say hello to cooking again.

This recipe is originally from Simply Scratch. The original calls for red wine and beer and makes five pounds. I do not keep alcohol in my house and I do not need five pounds at a time, so here is my version.

Ingredients
3 lb beef chuck roast
1 large onion, sliced
3 garlic cloves, smashed and peeled
2 tbs olive oil
kosher salt and black pepper
1/2 cup of this: 1/4 cup of red wine vinegar with water added up to the half cup line
4 cups beef broth for crock
3 tsp beef bouillon granules
2 tbs soy sauce
1 tbs worcestershire
Directions
Pull meat out of the fridge a half hour before you are going to work on it.

Heat olive oil in a large skillet over medium-high heat. Season both sides of the roast with salt and pepper. When the pan is hot, sear each side for 3-4 minutes. For those of you out there like me who like to skip the searing step because it'll be fine without it trust me you want to do the sear here.

Add a smidge more olive oil and throw the onions in for 3-5 minutes or until soft. Remove. Deglaze the pan with the red wine vinegar concoction, scraping up all the brown bits.

Add to a large crock: roast, onion, garlic, red wine vinegar situation, soy sauce, Worcestershire, bouillon granules, and pour the beef stock over all of it.

I cooked it on high for four hours, but you can certainly do low for eight.

Remove meat and shred with forks, add back to liquid. Serve on crusty rolls.

Despite the title, I do not dip the sandwich in au jus because I hate soggy bread but by all means, have at it.

Haikuesday
At a loss name-wise. 
when i dip you dip we dip
seems appropriate

16 comments:

  1. Looks delicious.
    We’re going to the beach
    I don’t care if it rains
    Me and the sea

    Is that a haiku? Sharing good recipes is awesome.
    Love. Your. Momma.

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  2. Better Off Dead - one of my favorite movies! I never get around to searing the meat before crocking it. I'm sure it'd make recipes taste better but my lazy soul just dumps everything in the crock pot and hopefully remembers to turn it on before leaving.

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  3. Yes, yes, yes! French Dips are my jam. So delicious, so easy and soooooooooooo fabulous!

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  4. Looks yummy! Loving the haiku, too! ;)

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  5. Mmmm I love a good french dip!!! Comfort food season indeed!

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  6. I love a good French Dip! Thanks for sharing!

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  7. I'm definitely the person that always tends to skip the searing step when using a crock pot, so I'm glad you mentioned that!

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  8. This sounds yummy - Id so try it!

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  9. Yum yum yum! And now that song and the dance my friends used to do to it are in my head!

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  10. I'm a big fan of french dip sandwiches but never tried make them! Looks delicious and the au jus sauce is always the best!

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  11. I love your recipes!! We used to have french dip a lot growing up but I haven't made it in a long time! Great for fall!

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  12. Definitely going to give this a go! I love a good french dip sandwich!

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  13. Most underrated 80s movie ever. It's one of my favorites and we quite the frawnch fries, frawanch bread ... all the time

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  14. I do love a good french dip sandwich (sans soggy bread), so I'm definitely saving for later. Thanks for sharing!

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  15. Ohh I'm so excited to try this recipe! I'm especially excited to sing "When I dip you dip we dip!" because I bust out in those lyrics randomly way more often than anyone should 😂

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