French Dip (no, I don’t mean Inspector Clouseau)
Please pretend you don’t see the chip in the plate. Thanks for your cooperation.
Beef Dip, Beef Au Jus Sandwich, French Dip. Call it what you will, but here in Los Angeles it is and always will be French Dip.
Like in other cities, where two places claim to be either the “first” or the “best”, such as Pat’s vs Geno’s (Cheesesteak) in Philly, Matt’s Bar vs 5-8 Club (Juicy Lucy Burger) in Minneapolis or Lafayette vs. American Coney Island in Detroit, here in Los Angeles it’s Phillipe’s vs. Cole’s when it comes to the French Dip, with both claiming to be the originator. By the way, if you have always wanted to try a Juicy Lucy Burger, but are nowhere near the Minneapolis area, I just happen to have a Pressure Cooker Juicy Lucy recipe here.
Who was really the first, and what is the real story behind it’s invention? We will probably never know. Even Snopes.com gave it an “undetermined” rating.
This can be made with other cuts of meat, but I prefer Chuck Roast because it strikes a good balance between price and flavor.
The ingredients. Hey, I don’t think I forgot anything this time. Well, maybe the cooking oil, but I don’t usually put that in the photos. Oh, and the bread, but that doesn’t go in the pressure cooker so it doesn’t count. So there.
Turn heat to medium-high. In a couple tablespoons oil, brown the roast on both sides. Remove to a plate, then add the beer to the cooker, using a spoon to scrape the tasty bits off the bottom of the pot.
Return the meat to the pan.
Add in the 2 cups water and 1 tablespoon of “Better Than Bouillon”. You can replace the water and BTB with 2 cups of beef broth or stock, but I have been liking the “Better Than Bouillon” lately. It might not be as healthy as plain stock, but I find it gives it a more “restaurant-y” flavor. If the water completely covers the meat, use a little less, so a quarter inch or so of the meat is exposed.
Add in the Soy Sauce, Worcestershire Sauce, Garlic Powder, Onion Powder, oregano and thyme.
Add the salt and pepper.
Toss in a couple bay leaves.
Turn the heat to high and place the cover on the pressure cooker.
Bring to high pressure. When pressure is reached, adjust heat to maintain high pressure and set timer to 45 minutes.
While waiting for the meat to cook, feel free to finish the beer that is left in the bottle.
When timer sounds, let the pressure come down for 10 minutes, then do a quick release.
Remove to a plate and let it rest for five minutes.
Slice thinly. You can either return the sliced meat to the broth, then put on the sandwiches, or you can serve broth on the side.
I like to butter the rolls and toast in the oven for a few minutes, then put shredded mozzarella on the bottom part of the roll and toast for a couple more minutes.
They are great with a little prepared horseradish on the roll.
|Pressure Cooker French Dip|| |
- 3 pound (approximately) boneless chuck roast
- 1 cup beer
- 2 cups water
- 1 tablespoon Better Than Bouillon
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 bay leaves
- 4-6 Sandwich Rolls
- Shredded Mozzarella
- Heat 2 tablespoons oil in pressure cooker pot over medium-high heat
- Brown roast on both sides
- Remove to plate
- Add beer to pressure cooker, scraping any meat bits stuck to the bottom of the pot
- Return meat to pan
- Add water and Better Than Bouillon (you can substitute 2 cups beef stock for the water and BTB)
- Meat should not be submerged, use a little less water if it looks like it will cover meat completely. Leave just a bit showing above water level
- Add soy sauce, Worcestershire Sauce, garlic powder, onion powder, oregano, thyme, salt and pepper
- Add bay leaves
- Put cover on pressure cooker
- Turn heat to high and bring to high pressure
- When high pressure is reached, turn down heat to maintain high pressure
- Set timer for 45 minutes
- When time is up, remove from heat
- Let pressure come down on its own for 10 minutes, then do a quick release
- You can either add the meat back to the pan or just put slices on the sandwich and serve the pan sauce in small bowls on the side for dipping
- Shred about 8 ounces part-skim mozzarella
- Preheat oven to 350 degrees
- Put 4-6 French rolls on baking tray
- Spread Butter on both sides of French rolls
- Put in oven for about 5 minutes, or until bread starts to brown
- Sprinkle mozzarella on bottom of rolls
- Put back in oven for 2-3 minutes
- When cheese is melted, remove from oven
- Divide beef between rolls
- Spread horseradish or mustard on tops of rolls (optional)
- Put tops on sandwiches and serve