We asked food blogger Jim Rangeley to test his creativity and come up with his own “French Dip” salt beef sandwich.
A French Dip sandwich is an American trend, in which a roast beef sandwich is dipped into the gravy or ‘jus’ it was cooked in. Jim’s challenge was to create a gravy that would work perfectly with the intense saltiness of salt beef.
- Fry off the onion and celery until they become limp on a low heat, then turn the heat up and add the mustard. Fry for about 30 seconds, or until the mustard burns the top of your nose, at which point add the vinegar and cook off some of the intensity, again for around another 30 seconds.
- To this pungent blend add the stock and bring to a simmer for around 10 minutes. This will allow the vegetables to finish softening and will reduce the mixture slightly. During this time, slice the meat into thick juicy slices and add to the gravy for the last minute or so, with the heat turned low.
- As the meat is slowly warming in the gravy, prep the bread. For this I used soft white breadcakes. This is where personal choice comes in, with the amount of liquid you want on your sandwich. Starting with a little dip of just the lid of the sandwich (my wife’s choice) to the whole ensemble being served in a Turkish bath of steaming hot meat gravy. Or simply grab the full meaty arrangement in some tongs and plunge it into the pan of meat juices and serve.
To see Jim’s recipe for brining and cooking salt beef, click here.Print this recipe