Beef in a slow cooker on a sweet bun
Votes: 5
Time: 2 hours 45 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A French dip sandwich is a popular American sandwich made with thin slices of beef between two halves of a bun, traditionally served with a dip made from the broth in which the meat was cooked. Despite the name, the dish is unknown in France. It most likely originated from the French baguette, which was originally used to assemble the sandwich. However, other soft, thick-crusted buns, such as a Kaiser, are also suitable. Cook the seasoned beef tenderloin in a slow cooker until medium-rare, ensuring the meat remains juicy. Slice thinly and serve on a bun with mustard or horseradish, along with the flavorful braising liquid.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 piece of beef eye-round tenderloin weighing 1.2 kg, trimmed of excess fat
- 3 green onions (white and light green parts only), coarsely chopped
- 2 teaspoons fresh thyme
- 1 clove garlic, crushed
- 1/4 teaspoon celery seeds
- 1/4 tsp ground allspice
- 2 carrots, cut into 2cm slices.
- 2 tablespoons Worcestershire sauce
- 1 cube of beef bouillon
- 6 - 8 Kaiser rolls, halved and warmed
- Horseradish sauce and/or hot mustard, for serving
We recommend
Recipes with similar ingredients: beef, celery seeds, green onions, thyme, allspice, Worcestershire sauce, creamy horseradish, garlic
Cooking the dish according to the recipe:
- In a food processor, puree the green onions, thyme, garlic, 1 teaspoon each of salt and pepper, celery seeds, and allspice to form a paste. Prick the tenderloin all over with a knife and rub with the spice mixture. Tie the meat with kitchen twine to keep it in place.
- Place the carrots in a 6-quart slow cooker and top with the meat. Insert an instant-read thermometer into the center of the tenderloin at an angle, positioning it so the reading can be easily read through the slow cooker lid.
- In a microwave-safe bowl, combine 1.5 cups water, Worcestershire sauce, and bouillon cube. Heat for 2-4 minutes. Add the mixture to the slow cooker. Close the lid and cook on low until the meat reaches 125-130°F (48-55°C) for medium-rare, about 2 hours. Transfer the meat to a cutting board, cover with foil, and let it rest for 15 minutes. Skim off any excess fat from the surface of the cooking liquid.
- Remove the twine and slice the meat very thinly. Drizzle some of the liquid over the bun edges and make sandwiches with the meat, horseradish, and/or mustard. Serve with the liquid for dipping.
Categories:
Similar recipes
