French dip from Matty Matheson - Soups, Salads, Sandwiches (page 261) by Matty Matheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lsblackburn1 on May 26, 2025

    Delicious - especially the jus, which is the main point of a French dip!

  • Jiminy on December 25, 2024

    Fantastic as written and easy as written. It’ll be a staple at future get togethers I think. The second time I made it I used vermouth instead of sherry and added more Worcester to suit my tastes. Yummy.

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