Saturday, March 15, 2008

French Dip

Here is the best recipe for French Dip Sandwiches that I have ever tasted. I used to make these every now and again, but they will never make an appearance at my dinner table after trying this latest recipe. They are an abomination, a slap in the face to the slow cooker recipe. These are 10 times easier and quicker to make and if I can make your life easier when it comes to dinnertime, then my job here is done. A few changes I made to the recipe: I seasoned the meat with salt and pepper, and browned it on all sides before adding to the slow cooker. I omitted the beer and subbed a can of beef consumme. I put the consumme in the pan that I used to brown the meat and scraped up all the brown bits, then added it to the meat in the slow cooker. As most reviewers suggest, about a half an hour before serving, take the meat out and slice it and put it back in the cooker for the last half hour. You could also add worchestershire sauce to the au jus, but I left it out and it is mighty tasty just like that. It's all I can do to keep myself from drinking that juice down as an after dinner drink!