Wagyu French Dip Sandwich.

Ingredients:

500 g Wagy Topside roast.

1 x red onion

4 x garlic cloves

Salt 

Cracked pepper

Olive Oil

Swiss Cheese

2 x white onions

Beef Stock

Worcestershire Sauce

Crushed Garlic

Butter

4 x Long Bread Rolls. 

Method:

You have to love a sandwich with an origin story - this one originated in Los Angeles circa 1918 at Philippe’s the Original, it’s still going strong 115  years later - must be a good sandwich.

According to their website, the owner accidentally dropped a cop’s sandwich into the beef drippings, and a legend was born.

Anyway here’s how I made this one - it’s a slight twist on the normal french dip of finely sliced roast beef, I used some Wagyu Topside and slow-cooked it so it’s a little more pulled beef than sliced.

Brown the beef with salt and pepper, a chopped red onion, and a few cloves of garlic in some olive oil, then slow roast for around 5 hours at 120 degrees C - I used a le Creuset pot, but any pot with a lid will do.

Remove the beef once cooked and then add 500 ml of beef stock and a good splash of Worcestershire Sauce to the beef juices still in the pot and bring to the boil, strain and let cool.

For the bread rolls, I  coated them in garlic butter and lightly toasted them before filling with the sliced / shredded beef topped with caramelised onions and melted Swiss cheese.

Then take your sandwich and dip it into the Jus - Eat and Thank me later.