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If you've never had a French sandwich swimming, you lose. The sandwich starts with beef which is grilled to very tender, then thinly sliced and put into rolls not too crusty, either with or without cheese. Juice from cooking meat is collected, seasoned and poured into small plates. As you eat a sandwich, you dip each bite into the juice on the side, make extra meat juicy and get a big boost of flavor.
Not French sandwich at all. The name comes from the fact that it is made with French rolls - rolls of medium sized white bread that resemble baguette with a soft crust and make good sandwiches in general - and it is dipped in beef juice as you eat it. Dipping does not make wet bread, as much as dipping the cake into a glass of milk does not make it wet as long as you take the cookie and eat it soaked in milk immediately; prolonged immersion will cause sogginess, but that's why sandwiches are called swimming and not soaking.
Material
- roughly 3 1/2 lbs of beef roast chuck
- 16-oz beef broth. (1 1/2 cans)
- 1 10.5-oz. can be thick French onion soup
- 6-oz red wine
- 1 teaspoon of garlic powder
- salt and pepper for flavor
- 4-6 French bread
- Slice provolone cheese, optional
Ingredients
- Trim the excess fat from roast beef, and season the whole meat with salt and pepper.
- Pour beef broth, thick French onion soup, red wine and powdered garlic into the slow cooker and place the roast beef into the liquid.
- Cook low for 6-8 hours. Slow Cookers have a time interval that you can choose, so work with your cooker. Depending on how the settings in your slow cooker work, the time will vary. Because this is cooking in liquid, you don't have to worry about meat drying the same way you might if you are baking meat in the oven. I took 7 1/2 hours and messy tender.
- Take the beef and break it, covered with aluminum foil, about 15 minutes. Slice the beef and return to the cooker slowly at low or very low for 30 minutes.
- Lightly toast the bread and evenly distribute the cheese between rolls, if using. Dividing beef into rolls and spoons of beef juice * into other ramekins or small bowls and eating them all while hot. Serve each sandwich by swimming alone.
source https://natashaskitchen.blogspot.com/2018/11/slow-french-cooker-dip-sandwich.html
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