Friday, March 18, 2011

Beef Drip

One recipe that I have looked for over the years that is actually something REALLY good is a French Dip type recipe.  Yes, I love them - the bread that turns soggy when you dip it into that oh-so-wonderful beefy liquid.  I've tried a few; some were ok, some where awful.  When I saw this one, though, it seemed really good . . .and boy was it good!!

I found this recipe over at Jenna's Journey who referenced Pioneer Women recipes.  This is defiantly a recipe to try - especially if you love that rich beef flavor!

Beef Drip

1 whole 2.5-4 pound chuck roast
1/4 cups butter
1 whole large onion, sliced thick
3 cloves garlic, peeled
1/2 cups soy sauce
1 cup chicken broth
1/2 teaspoons salt
4 cups water
toasted, buttered deli rolls

Heat butter in a heavy pot over medium-high heat.  Saute the  onions for a couple of minutes, or until starting to get brown.

Set chuck roast on top of the onions.  Add all remaining ingredients.  Cover pot and simmer (very low heat) on the stove for 6 hours or until beef is fork-tender and falling apart.  **If meat is not yet tender, retunr to stove for 30 minutes intervals till it's tender!**  Shred meat with two forks until all large chunks are gone.  Serve immediately or continue to simmer for 30 minutes to 1 hour.

*Mixture can be refrigerated overnight.  Remove hardened fat from top of pan before reheating.

Serve on top of toasted, buttered deli rolls.  Top with cheese and place under the broiler if desired.

A couple of things I did . .. .
* I used two onions based on Jenna's recommendation but next time I would use a few more since they weren't very big
* I seasoned my roast with salt, pepper, and garlic salt before putting it in the pan
* I served our sandwiches with the beef juice - you will want to drain the grease off the top though
* I used chicken stock in this but next time I might try a can of Campbells French Onion Soup. 

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