The French Dip

This is a great dish to serve a lot of people; simply slow-roast the beef ahead of time. There are any number of worthy add-ons—you might top with caramelized onions or cheese—but in the end, as my beloved says, “It’s all about the juice.”

Of course, you can use leftover prime rib or other beef, or even sliced roast beef from the deli. If you have enough stock on hand, reduce 3 cups/710 milliliters down to 2 cups/480 milliliters for an even heartier flavor. Serve with a