Tag: roast beef

Slow Cooker French Dip Sandwiches with Caramelized Onions

If the thought of a hot sandwich filled with beef,  melted cheese, caramelized onions and peppers served with beef broth for dipping sound appealing, you NEED to make these!

These sandwiches make the perfect game day meal, start this early in the morning because you’ll need 9 to 12 hours, depending on the size of your roast. You can even serve them as sliders by serving them on dinner rolls.

Ever since I got my hands on the The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day[1], I’ve had my eye on this recipe because I love a good French Dip! To be honest, I’ve never made roast beef in the slow cooker, because I love my roast beef in the oven, cooked to medium rare. But I took a chance because I was curious and made this yesterday. Smelled so good simmering all day and when it was ready I made myself a sandwich… it was awesome!

My husband came home from work hungry and I made him a sandwich, and he LOVED it! I didn’t have to do much to her recipe to make it light, I just used whole grain bread (tried with both whole wheat baguette and whole wheat 100 calorie potato rolls) and I used portion control and they were perfectly satisfying. I highly recommend making the onions and peppers, in my opinion they make the sandwich!

I’ve known Lori (aka Recipe Girl[2]) for quite a few years, we first met on Twitter, then in person a few times and recently spent a weekend away at the Better Blog Retreat in Park City, Utah along with a few other lovely ladies. Lori is pictured on my left.

The recipes in her book are perfect for entertaining and she includes menu ideas from everything from football parties, romantic dinners for two, holiday parties, tailgating parties and more, or you can just serve them up any night of the week.

Because this can make several servings depending on the size of the roast you purchase, and the appetites of your guests I am leaving out the serving size and calculating the nutrition based on one sandwich using a whole wheat baguette.

Slow Cooker French Dip Sandwiches with Caramelized Onions
Adapted From: The Recipe Girl Cookbook[3]
Servings: varies • Size: 1 sandwich (see below) • Old Points: 6 • Points+: 8 pt
Calories: 308 • Fat: 9 g • Carb: 31 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 620 mg  • Cholest: 40 mg

Ingredients:

For The Beef:

  • 3 to 4 lb lean beef round roast, trimmed
1 tbsp minced garlic, minced
  • 1 tbsp fresh rosemary (or 1 tsp dry)
1 tbsp fresh thyme (or 1 tsp dry)
1 tsp kosher salt
  • 1/2 tsp ground black pepper
2 to 3 (14.5 oz) cans Swanson’s low-sodium beef broth

  • 1 tsp Worcestershire sauce
  • 10 whole peppercorns
  • 1 bay leaf
  • 1/2 large onion, cut into chunks

For the Caramelized Onions (makes about 1 cup):

  • 
1/2 tablespoon extra-virgin olive oil
  • 3 large onions, thinly sliced
  • 1/2 tsp Kosher salt

For the Peppers (makes about 2 cups):

  • 1 large red bell pepper, cored, seeded and sliced into strips
  • 
1 large green bell pepper, cored, seeded and sliced into strips

For the Sandwich:

  • 
Sargento Reduced Fat Provolone or Mozzarella Slices 

  • whole wheat baguette or rolls, cut into 2 oz pieces



Directions:



In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker.

Pour the broth into the side of the roast until it just cover the meat. If the broth doesn’t cover the roast you can add water and top with onions. Add the Worcestershire sauce, peppercorns and bay leaf to the broth. Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.


An hour before the meat is done, prepare the onions and peppers. In a large nonstick skillet heat the oil over medium heat. Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet. Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.

Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife. Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.

Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.

Nutrition based on: 2 oz whole wheat baguette, 2 oz cooked beef round, 1/4 cup beef broth, 1 slice cheese, onions & peppers.

References

  1. ^ The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day (www.amazon.com)
  2. ^ Recipe Girl (www.recipegirl.com)
  3. ^ The Recipe Girl Cookbook (www.amazon.com)

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goodtoknow meets James Martin!

We caught up with Saturday Kitchen favourite, James Martin to find out all about his favourite cakes, top tips and what to bake to win his heart…

Saturday mornings wouldn’t be the same without him and, as one of our favourite TV chefs, we couldn’t believe our luck when we were invited to meet James Martin and discuss our his new TV show United Cakes of America and our favourite subject: CAKES! As charming as ever, James couldn’t wait to talk about his favourite meals, baking tips and just what is his food hell… 

 

Have you got any useful tips for a quick and easy meal?

A roast chicken dinner is so versatile and you can do so much with it. If you take a pair of scissors and cut a piece of chicken along the underside of it, fold it out into a spatchcock and then baste it with maple syrup and grain mustard and stick it in the oven, you don’t have to wait for ages for it to cook – it only takes about 45 mins. You end up with chicken with a maple syrup and mustard glaze, serve it with a wedge of lemon – it’s like your own homemade Nandos!

 

What’s your top tip for a quick and easy pudding?

Waffles! Buy an electric waffle iron and you won’t believe how quick it is to make waffles. You just mix the batter, pour it on a waffle iron and shut the lid – in 6 minutes you’ve got warm waffles, you can make waffles from start to finish in 10 minutes. You can make them savoury as well by putting chopped bacon in the batter and serve it with chicken in a chasseur sauce or you can put bacon and maple syrup on it. Waffles are one of the quickest things to make and they’re delicious when you eat them warm.

 

Try James Martin’s bacon waffle recipe

 

Our readers love to bake with their kids  – is there anything you could recommend trying?

I love making red velvet cake which is basically a really light chocolate sponge with tones of red food colouring in but if you make that for the kids they won’t sleep for about 18 weeks! I made a variant of it with a chocolate sponge cake and I put red icing on the outside with red icing paste (which is better for you than using liquid food colouring). I made an American-style Italian meringue buttercream too. For the chocolate sponge I used cola; you take a can of cola, throw it in and the acid in the cola reacts with baking powder and causes it to rise.

 

Do you have any food tips for 2013? Anything you think will be big this year?

There’s so many things that are happening in terms of food – slow cooking is going to be massive. I know there’s an emphasis to go quicker and quicker and quicker, but I get the feeling the next cookbook there’s going to be nothing in it – it’s going to be so quick!

At the end of the day, great food comes from time; time in the oven, like roast shoulder of pork, roast beef and Yorkshire pudding. Those are the things people want, that’s what people remember and I’ve got the feeling that’s going to be the next big thing. Minimal effort and maximum time in the oven – just put it in the oven and walk away from it!

 

See James Martin’s slow cooking recipes

 

What would your food heaven and hell be?

My food heaven would be white crab meat or langoustines. I’m obsessed with langoustines! I try and get them on Saturday Kitchen as much as possible but the BBC haven’t got enough budget because they’re 2 quid each! They go a bit nuts ‘You can’t have langoustines again!’ But I love them, I just absolutely love them.

Food hell would have to be horseradish. I hate it. I hate wasabi, I hate horseradish – it’s disgusting! Wasabi makes fish taste disgusting – you’ve got a nice piece of salmon and you ruin it by putting horseradish on it and you do the same thing with a piece of beef. You’ve got a nice piece of beef that you spend ages roasting in the oven and then you wreck it by putting this white stuff all over it – it ruins it! It’s banned from our house! And never ever grow it in your garden because it’s even worse!

 

What are your ultimate baking tips?

  • You need the right equipment to be able to bake properly and that is generally an electric fan oven, a decent food mixer and a set of scales.
  • You need time – to be patient and take your time baking. There’s no need to rush.
  • When you’re buying food colouring don’t buy the liquid, buy the paste because you use less of it and it’s better for you.
  • Practise – make sure you practise over and over again to perfect your baking skills.

 

As a Yorkshire man, do you have any tips for making great Yorkshire puddings?

You need 8 eggs, 8oz flour and 1 pint of milk. It’s my Granny’s recipe, there is no other way to make Yorkshire puddings in my mind. Make it by hand the day before and leave it in the fridge overnight, gently stir it, then pour the mixture in hot tray with beef dripping in it, cook in the oven for 30 minutes – it’s the best Yorkshire pudding recipe!

If there was a way to bake to your heart, what could we make?

I think it would be butterfly buns, they bring back so many memories of me as a kid. That would be the way to my heart – a butterfly bun with lemon curd mixed with cream and then piped in the middle.

(Quick ladies – make some of our lemon butterfly buns now! 

 

 

James Martin’s United Cakes of America is new and exclusive to Good Food, Sundays – Wednesdays at 8pm from 24th February (Sky / HD 247, Virgin 260) 

 

Where to next?

More James Martin recipes 

 

goodtoknow’s cake hall of fame 

 

Easy slow cooker recipes 

 

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Roast Beef Sandwich with Melted Cheese and Caramelized Onions

I wish this photo could capture how delicious this sandwich is. I made a few attempts at photographing this, but the photo can’t capture how sweet these caramelized onions are and how perfect they taste with yesterday’s leftover garlic infused roast beef[1] and melted Swiss cheese.

Father’s Day is coming up and I’m trying to think of dishes that would make Dad happy. For those of you who are Pinterest obsessed[2], I made a Skinny Father’s Day board[3] and pinned recipes I think Dads would love. My husband loves caramelized onions, I can’t say I blame him. I never
knew just how good they were until I met him; he makes them all the
time. The onions shrink to about half their size when the slowly cook
down, and as they turn golden in color they turn sweet and delicious. They are great over burgers too, I make them with a lot less oil than he does with great results.

I don’t east sandwiches often, maybe once a week. But when I do eat a sandwich, my bread of choice is a fresh baked whole wheat French or Italian bread from the bakery because it’s generally made with no fat and I love a crispy fresh baked loaf.

Roast Beef Sandwich with Melted Cheese and Caramelized Onions
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 sandwich • Old Points: 8 pts • Weight Watcher Points+: 9 pt
Calories: 365 • Fat: 15 g • Carb: 23 g • Fiber: 2 g • Protein: 36.5 g • Sugar: 2 g
Sodium: 200 mg (will vary by brand of cheese and bread) • Cholest: 80

Ingredients:

  • 2 teaspoons olive oil
  • 1 large white onion, sliced into rings
  • salt and black pepper, to taste
  • 12 oz leftover garlic lovers roast beef, sliced thin
  • 8 oz whole wheat Italian or French bread, cut into 4 pieces
  • 4 oz reduced-fat Swiss Cheese or provolone

Directions:

Heat a 10-inch skillet over medium-low heat. Stir in the oil and onions, season with salt and pepper and cook until slightly brown, turning occasionally about 15 to 17 minutes.

Slice the bread open, place 3 oz of cooked roast beef on each piece and top with 1/4 of the caramelized onions. Top with cheese and place in the broiler for 1 to 2 minutes to melt the cheese, careful not to burn it.

Makes 4 sandwiches, each have 2 oz bread, 3 oz roast beef, 1 oz cheese and 1/4 of the onions.

References

  1. ^ garlic infused roast beef (www.gordon-ramsay-recipe.com)
  2. ^ Pinterest obsessed (pinterest.com)
  3. ^ Skinny Father’s Day board (pinterest.com)

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