Pub Grub Essentials Hot Beef Sandwich Wau Jus Recipes

Steps:

• Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
• Cover; cook on low setting for 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.

Steps:

• Place beef in 3 1/2 to 4 quart slow cooker. Mix dry soup mix and remaining ingredients except buns; pour over beef.
• Cover and cook on low heat setting 8 to 10 hours.
• Slice or shred beef. Serve on hoagie buns. If desired, skim fat from meat juices. Serve sandwiches with individual portions of meat juices for dipping.

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

Steps:

• Trim excess fat from beef.
• Place in slow cooker.
• Mix soup mix, sugar, oregano, garlic, broth and beer in mixing bowl.
• Pour mixture over meat.
• Cover and cook on high for 6-8 hours or until meat is tender.
• With 2 forks, shred meat in pot juices.

Steps:

• PREP/PREPARE
• I attempted to make the roast for these sandwiches, using three different methods: Method 1. I rubbed olive oil, then a bit of salt and pepper into the roast and seared in on all sides. I placed it in my Sous Vide Machine, set the temp to 135f (57c), and let it cook away for 24 hours. Then, it was removed and thinly sliced. Method 2. I rubbed the roast down with olive oil, dusted with salt and pepper, and placed it into a 425f (220c) preheated oven on the bottom shelf, and baked it until the internal temp reached 135f (57c), about 40 to 45 minutes. Then, it was removed and thinly sliced. Method 3. I cut the raw beef as thinly as possible and dipped it into a boiling pot of beef stock for 15 - 20 seconds... That is essentially it. Not only does this method produce excellent beef, but you have flavorful au jus for dipping. AND THE WINNER IS... Actually, all three were winners. The Sous Vide method produced perfect medium-rare steak, that after 24 hours in the water bath, melted in your mouth. Plus, the searing gave it a bit of deep beef taste. The Baking method produced a roast that had a bit more bite to it, and the time spent in the oven caramelized some of the outer later, giving it a deep beefy flavor. The boiling stock method produced medium-rare beef with the advantage of it being cooked in a good beef stock (you need a good beef stock). It came out tender, juicy, and flavorful. For our sandwiches, we will be using Method 3.
• For this recipe to work and produce tender flavorful meat, you need the right type of beef. I recommend one of these cuts: • Eye of round • Tenderloin • Prime rib By far, the eye of round is the least expensive; however, it does a good job using any of the three cooking methods I described. The eye of round is a cut from the back end or hindquarter also called the round. The three cuts that come from that area are the top round, or London Broil, the bottom round, and the eye of round. The eye of round is the most tender of the three.
• Gather your ingredients (mise en place).
• Make the horseradish sauce, and reserve.
• Make the horseradish sauce, and reserve.
• Thinly slice the beef, against the grain... As thinly as you can.
• You will need about 1/4 - 1/2 pound (113g), per sandwich, so slice only as much raw beef as you will need for each sandwich. I have seen similar sandwiches at restaurants that are piled with up to 6 inches (15cm)... WOW
• To assist in the slicing of the beef, throw the roast into the freezer for about 20 - 30 minutes. That will firm it up at bit and aid in the slicing. Of course, a good sharp knife is a must.
• TOASTING THE BUNS
• Cover the cut sides of the rolls with the bread spread (top and bottom).
• Place them into a hot pan, or under the broiler, until golden and toasty.
• While you are toasting the buns, bring the beef stock up to the boil.
• Drop the amount of beef required for one sandwich into the boiling stock.
• Remove after 20 seconds, and reserve in a bowl.
• Repeat for as many sandwiches as you are making.
• ASSEMBLY
• Spread a generous amount of the horseradish sauce on the cut sides of the rolls, and then pile on the beef.
• Add any additional toppings. I am serving this with some yummy cheese sauce, and sautéed mushrooms. But I love eating these plain and dipping them into the au jus. So yummy.
• PLATE/PRESENT
• Serve while nice and warm with the au jus for dipping, a few beers, and good conversation. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. Trim and discard excess fat from beef. Place beef in slow cooker.
• 2. Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl. Pour mixture over beef. Cover and cook on HIGH 6-10 hours or until beef is fork tender.
• 3. Remove beef from slow cooker. Shred beef with two forks. Return beef to cooking liquid. Serve on crusty rolls with extra cooking liquid ("jus") on side for dipping.

Steps:

• Place beef roast in 3 1/2 to 4 quart slow cooker. In medium bowl, combine all remaining ingredients except buns. Pour over beef.
• Cover and cook on low setting for 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board or large plate. Slice beef with a knife or shred using 2 forks.
• Place meat on buns.
• If desired, skim fat from juices in slow cooker (how much fat present will depend on the cut of meat).
• Serve sandwiches with individual portions of juice for dipping.

Steps:

• In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef. , In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Place the olive oil, and butter in a sauté pan over medium heat.
• 4. Add the mushrooms, garlic, and onions.
• 5. Chef's Tip: Add a pinch or two of salt to the pan, to get the process started.
• 6. Cook until the onions soften, and the mushrooms begin to release their moisture, about 8 - 10 minutes, and then deglaze the pan with the beef stock.
• 7. Continue to sauté until most of the liquid is evaporated, about 6 - 8 additional minutes, and then remove from the heat and reserve.
• 8. Chef's Note: While the mixture is cooking, add a bit of pepper and salt, to taste.
• 9. Use a sharp knife and cut the top off the bread loaf, or bowl.
• 10. Hollow out the inside of the bread, and leave about a 1/2-inch (1.2cm) thick wall.
• 11. Chef's Note: Save the breadcrumbs for another recipe.
• 12. Take three tablespoons of the creamy horseradish sauce, and paint the bottom and inside walls of the bread.
• 13. Take the remaining tablespoon and brush on the cut side of the top piece.
• 14. Add half the sliced beef to the bottom of the bread.
• 15. Add the mushroom/onion mixture.
• 16. Add the reminder of the sliced beef, and press down.
• 17. Drizzle 2 tablespoons of beef stock over the top of the beef, and allow it to be absorbed.
• 18. Place the cut piece of the bread on the top.
• 19. Cover with a piece of parchment paper, and weigh down with something heavy.
• 20. Chef's Tip: You could use a heavy pan, or a couple of clean bricks, etc.
• 21. Place in the refrigerator, for several hours or, better yet, overnight.
• 22. PLATE/PRESENT
• 23. Remove from the fridge, and cut into wedges.
• 24. Serve with some chips, or a nice bowl of soup. Enjoy.
• 25. Keep the faith, and keep cooking.
• 26. ADDITIONAL RECIPES
• 27. The perfect medium-rare beef top loin https://www.justapinch.com/recipes/main-course/beef/beef-essentials-the-perfect-medium-rare-top.html?p=1
• 28. Homemade bread bowls https://www.justapinch.com/recipes/bread/savory-bread/homemade-bread-bowls.html?p=1
• 29. Creamy horseradish sauce https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=1

Steps:

• In a large skillet, saute mushrooms in olive oil. While they are sauteeing, season with garlic, Mccormick's, salt, and pepper.
• Add beef broth (reserve 1/2 a cup), worcestershire sauce, and onion.
• In a small bowl, mix 1/2 cup beef broth with cornstarch. Add to the mushroom mixture. Bring to a bowl, then reduce heat and let simmer about 5 minutes.
• Add roast beef to mushroom au jus and cover, simmering about 10 minutes.
• Meanwhile, cut your Italian bread into 8 slices. If not already split (sandwich style) go ahead and cut them, so you have 16 total slices of bread.
• Place bread on cookie sheet. On 8 of the slices (bottom slice) place about 4 or 5 pieces of roast beef on each, then spread mushrooms evenly among each sandwich. Top each sandwich with a slice of swiss cheese.
• Place sandwiches in oven and broil just until cheese is melted and bread is a bit toasted, about 5 minutes.
• Serve sandwiches with a side of au jus to dip in!

Steps:

• Preheat oven to 400°. In a small bowl, whisk 6 eggs, milk, salt and 1/4 teaspoon pepper until blended., In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat., In a small bowl, whisk remaining egg with water. On a lightly floured surface, unfold one sheet of puff pastry and roll to a 10-in. square. Transfer to a parchment-lined baking sheet. Arrange ham over pastry to within 1 in. of edges; top with scrambled eggs. Sprinkle with cheese., Brush beaten egg mixture over edges of pastry. Roll remaining puff pastry to a 10-in. square; place over filling. Press edges with a fork to seal; cut slits in top. Brush top with additional egg mixture; sprinkle with remaining pepper. Bake until golden brown, 20-25 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, wiping skillet clean if necessary., In same pan, prepare gravy mix according to package directions. Stir in sausage. Serve with pastry.