Time 7h10m Yield 9 Number Of Ingredients 6 Steps:
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours. Preheat oven to 350 degrees F (175 degrees C). Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Time 5h15m Yield 8 servings. Number Of Ingredients 9 Steps:
Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.
Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees with rack in lower-third position. Heat oil in a Dutch oven over medium-high heat. Season meat with salt and pepper and brown on both sides, 8 minutes total. Remove meat to a plate. Saute onions, carrots, celery, and garlic in Dutch oven until soft and golden, about 10 minutes. Stir in tomato paste and continue to cook, 1 minute more. Add wine and bring to a boil, scraping up brown bits from bottom of pan. Reduce liquid by half. Return chuck roast to Dutch oven along with 2 cups chicken stock and bay leaves. Bring to a boil, cover, and transfer to oven. Roast, basting a few times, until meat is fork-tender, about 3 hours. Transfer meat to a baking dish and shred using two forks. Strain liquid through a fine mesh sieve into a small saucepan, pressing on solids to extract as much liquid as possible. Add remaining 1 cup chicken stock to saucepan and keep warm on stovetop until ready to serve. Preheat broiler. Slice baguette lengthwise, drizzle with oil, and place on a baking sheet. Top with shredded meat and Swiss cheese and broil until cheese is bubbly, about 2 minutes. Cut sandwich into six portions and serve immediately with a bowl of dipping sauce on the side.
Time 3h25m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
For the prime rib: Preheat the oven to 350 degrees F. Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning. Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer. For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain. For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly. Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib. Plate sandwiches with fries and cups of warm au jus for dipping.
Time 15m Yield 4 servings Number Of Ingredients 8 Steps:
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches. Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients in a saucepan. Cover and simmer one hour. Serve meat on French rolls with broth in small cups for dipping.
Time 25m Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with nonstick cooking spray. Without separating the rolls, slice rolls in half and place the bottom half in prepared pan. In a small bowl, whisk together sauce ingredients and spread on top of bottom half of rolls. Layer on sliced roast beef and top with sliced cheese. Place top half of rolls on top. In a saucepan over medium heat, whisk together butter, onion, garlic, Au Jus packet and 2 cups of water. Bring to a boil and remove from heat. Drizzle 1/2 cup au jus over sliders and sprinkle on sesame seeds. Bake for 15-18 minutes, or until rolls are golden brown. Remove from oven and cut into 12 sliders. Serve with remaining Au Jus.
Time 8h30m Yield 8 servings. Number Of Ingredients 13 Steps:
Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf and pepper; pour over roast. Add water., Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat., To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices.
Time 15m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet. Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Time 18m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Add all ingredients into sauce pan. Leave the celery and onion in big chunks for easy removal. Simmer until the vegetables are done. Strain, place in small bowls and enjoy.
Number Of Ingredients 18 Steps:
Make the roast beef: Preheat oven to 475 degrees. Set a rack in a medium roasting pan. Season beef with salt and pepper and place on rack. Transfer roasting pan to oven and roast for 10 minutes. Reduce heat to 400 degrees. Add tomatoes, onion, shallots, carrots, and garlic to roasting pan; continue roasting until meat is rare, about 25 minutes more. Remove meat from oven and wrap in parchment paper-lined foil. Let stand until room temperature. Make the jus: Meanwhile, transfer roasting pan to stove. Using kitchen twine, tie together thyme and parsley; add to pan along with peppercorns. Cook vegetables over medium-high heat until browned. Add wine and cook until reduced by half. Add beef broth; let simmer for 15 minutes. Carefully unwrap meat and transfer to a cutting board. Pour any drippings that have accumulated in the parchment-lined foil into roasting pan. Strain broth mixture through a fine mesh strainer; discard solids and keep jus warm until ready to serve. Make the sandwiches: Preheat oven to 350 degrees. Butter cut sides of each roll; place on a baking sheet, cut side up, and transfer to oven. Toast until golden brown. Rub garlic clove over cut sides of rolls and set aside. Thinly slice meat crosswise into 1/4-inch slices; scrunch slices together in a large baking dish; season with salt and pepper and drizzle with warm jus. Transfer to oven and cook until just heated through, 3 to 5 minutes. Divide meat evenly among toasted rolls and sprinkle with fleur de sel. Lightly grate horseradish over meat and drizzle with jus. Drizzle cut side of top half of roll with jus if desired. Serve sandwiches with Dijon mustard and remaining jus.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Heat oven to 500°F. Heat 12-inch skillet over high heat. Spray onion with cooking spray; add to skillet. Stir in 1/2 teaspoon of the herb blend. Cook 11 to 12 minutes, stirring frequently and adding water 2 tablespoons at a time, until onion is golden brown. Meanwhile, in 2-quart saucepan, heat broth and remaining 1 1/2 teaspoons herb blend over medium heat until hot. Remove from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes. Place buns, cut sides up, on ungreased cookie sheet. Bake 4 minutes or until lightly toasted. Remove beef from broth; reserve broth. On bun bottoms, place beef, onion and cheese; cover with bun tops. Serve with warm broth for dipping.
