Beef French Dip Sandwich


Preparation info

  • Makes


    • Difficulty


    • Ready in

      30 min

Appears in

Meat Manifesto

Meat Manifesto

By Andy Fenner

Published 2017

  • About

I purposefully make deliveries to Jason Lilley’s Jason on Bree Bakery at the end of the day, which usually means a beer and some story-swapping. Jason, a.k.a “Captain Bread”, understands matchmaking meat and bread better than anyone I know. He’s a potty-mouthed, wise (cracking) friend and advisor.

One visit, Jason presented me with a dish he’d been playing with: a French dip sandwich. A French dip sandwich is not French at all, but American, and comprises a large chunk of beef cooked in a crockpot (or pressure cooker), its roasting sauces used as a jus. With a dark lager from our friends at And Union alongside, that meal was one of the greatest food and ooze pairings I’ve ever had. I’ve chosen a Tri Tip (a triangular cut that’s part of the rump) for the recipe below, because it can be roasted quickly. The sauce needs to be especially intense, however, which is why I’ve made it separately using additional stock bones.