Au Jus Sandwich
Photo: Vranak, CC BY-SA 3.0
The au jus sandwich, known in much of America as the french dip, is a roast beef sandwich served with a bowl of its own cooking juices. Its origin story places it in downtown Los Angeles, where a restaurant owner dropped a sandwich into beef broth for a police officer who came back with friends. This slow cooker version simmers for six hours, leaving tender beef and plenty of savory liquid for dipping.
Instructions
Put everything except the rolls into a slow cooker: the flour, beef, bouillon cube, consommé, French onion soup, butter, and the beer and spices if you are using them.
Let the mixture simmer for at least six hours. This long cooking is what makes the beef tender enough to pull apart into shreds.
Split the rolls. If you like, toast and butter them first.
Pile the beef onto the split rolls. For a classic dipped sandwich, you can dip the bread in the juices before adding the meat.
To serve the juices on the side, lift the beef out of the cooking liquid and ladle some of the drippings into small bowls. Dip each sandwich into the drippings as you eat.
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