Name: Beef French Dip Sandwich
Cook time: 30 min
Total time: 30 min
Yield: Makes 6 Sandwiches
Ingredients: sea salt, to season; black pepper, to season; 1,2 kg Tri Tip beef cut; olive oil, enough to cover the base of a large pot; 2 kg meaty beef stock bones; 2½ cups beef stock; 1 cup red wine; small French-style baguettes, 1 per person; hot English mustard, to spread; butter, to spread; 1–2 sprigs rosemary; semi-soft cheese (Manchego and Provolone work well), a few slices

Preparation info

Makes
6
Sandwiches

Difficulty
Medium
Ready in
30 min

Appears in

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 cooke