The Ultimate French Dip Sandwich

Passos8

1. 1

   Pas 1. Season and sear beef

   Season the beef with salt and pepper, lightly coat it with flour, then sear it in olive oil in batches until deeply browned. Remove the beef.

   espatlla de vedellafarina de blatpebre negreoli d'oliva
2. 2

   Pas 2. Build the braising base

   45s

   Add butter, garlic, thyme and rosemary and cook for 30–60 seconds. Add the red wine and scrape up the browned bits, then stir in the Dijon.

   allmantegavi negrefarigolaromaní
3. 3

   Pas 3. Braise the beef

   3 h

   Add the beef broth, Worcestershire and bay leaf, return the beef to the pot, cover and braise at 325°F for 2½–3½ hours, until fork-tender.

   brou de vedellafulla de llorerespatlla de vedella
4. 4

   Pas 4. Caramelize the onions

   37m 30s

   Caramelize the onions in butter and salt over medium-low heat for 30–45 minutes. Add wine at the end if desired.

   Wine is optional.

   cebamantegavi negre
5. 5

   Pas 5. Make the garlic aioli

   12m 30s

   Mix all aioli ingredients together and let sit for 10–15 minutes.

   The melted butter is optional.

   maionesamostassa de Dijonmantega
6. 6

   Pas 6. Strain and reduce au jus

   7m 30s

   Remove the tender beef and strain the braising liquid. Simmer for 5–10 minutes to concentrate it into au jus.

   espatlla de vedellabrou de vedella
7. 7

   Pas 7. Assemble and broil sandwiches

   1m 30s

   Toast the baguette, spread it with aioli, then layer beef, caramelized onions and provolone. Broil 1–2 minutes until melted.

   maionesaespatlla de vedellaceba
8. 8

   Pas 8. Garnish and serve

   Garnish with chives and serve with hot au jus for dipping.

   cebollíbrou de vedella