The French dip, supposedly created in Los Angeles in the early 1900s, is a classic sandwich composed of nothing more than a French roll stuffed with roast beef that’s been dipped in roast beef juices or jus, with more jus served on the side for extra dipping. A good jus is the foundation of a tasty French dip sandwich, and the CHOW test kitchen has developed an easy, flavorful one by simmering browned beef bones with red wine and beef broth. You’ll have to spend about 30 minutes on it, browning the bones, deglazing your pan with the wine, and simmering it all with the broth until the flavor is deeply beefy. To put together your sandwich, broil buttered French rolls, dip sliced roast beef into the homemade jus, and serve with plenty of extra jus. Deli counter roast beef works just fine here, but for the ultimate French dip sandwich, thinly slice some Slow-Roasted Prime Rib and add some horseradish mayo.
What to buy: For the meaty beef bones needed to make the jus, ask your butcher for the bones used to make beef stock, as these probably won’t be displayed in the case. You’ll need to ask for marrow or knuckle bones cut into 2- to 3-inch pieces.
For more Los Angeles originals, see our easy Monte Cristo sandwich recipe.
For the sandwiches:
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