Classic French dip from Lucky Peach Magazine, Winter 2016 (#21) : Los Angeles Issue (page 133)

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Notes about this recipe

  • Rinshin on November 19, 2016

    Overnight smear over beef surface really makes this come alive in flavor. Like the recipe, I used cheaper cut of beef - chuck blade. The low and slow in the oven really works in french dip style roasts. The only quibble I had was although I had a pan of water under the meat to catch all the juices to make the dip part ie au jus, the roast did not release any juice......well, perhaps that was a good thing because the roast was most tender roast I've had in a long time. I cooked it to 136F and it was perfect medium rare. Made the au jus from bottled french dip and placed the cooked beef in it overnight to firm up. I had no problem slicing into very, very thin slices using my knife and the au jus picked up all the flavor from the meat. Wonderful recipe.

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