I’ve decided this was delicious, but a heck of a lot of work for a sandwich. Not sure I’d make this one again, just because the time to deliciousness ratio is a little off. If I could make it faster, I would definitely do it. They really were pretty yummy.
I used a much smaller piece of meat since there were just 2 of us. But I made the whole amount of Onion Spread, not knowing any better, and it was enough spread to feed a 3rd world country. I marinated the beef the night before then made the onion spread before roasting the beef the day of.
French Dip Sandwiches (from the April 2010 issue of Food Network Magazine)
FOR THE ONION SPREAD:
3 tablespoons vegetable oil
1 large onion, thinly sliced
6 medium shallots, thinly sliced
2 bunches scallions, chopped (white and greens parts separated)
1 1/2 cups sour cream
1 cup mayonnaise
2 teaspoons white wine vinegar
2 teaspoons Worcestershire sauce
FOR THE SANDWICHES:
6 cloves garlic
1 teaspoon extra-virgin olive oil
1/2 teaspoon celery salt
Pinch of cayenne pepper
Freshly ground black pepper
1 3-to-4-pound beef eye round roast
4 cups low-sodium beef broth
2 stalks celery, roughly chopped
1 small onion, roughly chopped
3 sprigs parsley
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons dry sherry
6 6-inch Italian rolls, split and lightly toasted
Make the onion spread: Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes.
Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes.
Stir in the scallion greens, then remove from the heat and let cool.
Chop the onion mixture and transfer to a bowl.
Add the sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt.
Cover and refrigerate at least 2 hours and up to 1 day.
Make the beef for the sandwiches: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife.
Transfer to a bowl; add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits.
Cover; refrigerate at least 1 hour or overnight.
Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion and parsley to the pan.
Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve.
Meanwhile, make the jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices
and the remaining 3 cups broth and bring to a boil, whisking.
Remove the pan from the heat and stir in the sherry.
Brush the rolls with some of the onion spread.
Thinly slice the beef against the grain.
Dunk the slices in the jus, then layer on the rolls.
Serve the remaining jus in small bowls for dipping.