Homemade Beef Dip

Colleen has been craving beef dip and well, I had a recipe in my head that I can use to impress her with. lol Too much tv watching of triple D’s hahaaa,  Lets start off with the Beef – something for roasting is best – nothing overly expensive like tenderloin or anything like that is necessary. lol

The trick to this beef and any roasting beef is simple, low heat around 315deg with a good 4-5hrs cooking time in the oven. Yes, set it and forget it. BUT NOT LITERALLY! lol seriously, set a timer.

For this particular version I used a seasoning rub, like the ones you can get in stores, McCormick seasoning steak spice. Once I coated the entire piece of meat, I proceeded to add in a few more spices to the mix, pepper/seasoning salt and fresh whole cloves of garlic. I wrapped this in an enclosed extended double foil. This helps retain all the juices within and keep the meat nice and moist. Not to mention it is very important to keep all that liquid that comes out of the meat for the Au Jus.

Fork tender, well, I used a knife but you get the idea. lol……… Let the meat sit for about 30mins or so before opening the foil. By this time most of the juices would have already gotten out and have a pot ready on the side to pour in all the juices that are there. Here’s the hard part…walk away from the meat. If you decide to cut it now and eat it that is perfectly fine. But leaving it for tomorrow makes the beef easier to slice and lets the flavour seeped back into the meat. lol

Yes, the top juice does look a bit oily, don’t fret! I strained off some of the congealed fat the next day.  Simmered the Au Jus some more with beef stock to intensify the flavour and it went pretty well.

And here’s the beef after letting it sit quietly by itself overnight. Look at how it holds itself together more. Easier to slice and much bouncier. The fatty part at least. Oh, I didn’t bother putting it in the fridge overnight because I wanted it to fully cool naturally. I just covered it real well with the foil.

And Colleen also decided to add a couple of things to it for that extra goodness….slice up some mushrooms and sweet onions. Caramalize the onions first and follow up with the rest of the mushrooms.

The trick I use to help ease the caramalization process is that I add about a teaspoon of sugar into the onions. Get that nice golden brown quicker.

This is roughly how I assembled the sandwich together. It’s rather messy because I put too much meat into the bread. It was rather massive afterwards. We used a parmesan and herb bun, toasted of course =P

Also, I fried up some crinkle fries for Colleen and it was super crispy lol.

All in all, this sandwich took a day to complete and was it worth it? Hell to the YES! We were stuff with meat and it was awesome! With the leftovers I reworked them a little bit by adding jalapeno peppers and mustard to it. Very good too. lol. Cheers!

Post by Marv