Food
Out of context: Reply #1631
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- Continuity8
I was so irritated by my first French Dip sandwich experience that I tried again, with changes. Quite a few of them.
First of all, the beef wasn't roast beef, it was medium rare rump/sirloin steak, sliced gossamer-thin after chilling. Way, way, way less time and fucking around compared to a whole roast beef.
Secondly, that baguette experience the last time really put me off. So, I baked my own rolls: high-hydration things engineered to not shred the roof of my mouth while still being able to survive having gravy-sodden beef thrown in them, then dipped.
Thirdly, I didn't bother with the caramelised onions from the last time. They added nothing interesting.
Fourth, I tweaked the gravy itself. It was much more of a red wine reduction sauce, made with reduced oxtail beef stock I had made a while back and froze in portions, and the deglazing liquid from the steaks, along with their resting juices. Sticky, gelatinous, hyper-beefy goodness.
Lastly, Dijon mustard on both halves of the bread.
Much, much better. This was fucking delicious, and I'll make it again.
