Au Jus Sandwich
The au jus sandwich is also known as roast beef au jus, and is better known in America as the french dip sandwich. It traces its origins to downtown Los Angeles in either 1908 or 1918, when a local restaurant owner was making a sandwich for a police officer and accidentally dropped it into a pan of beef broth. The officer liked the sandwich so much that he brought some friends in the next day for the new invention. From that point on, the Au Jus sandwich went on to become internationally known. Two Los Angeles restaurants claim to have created the sandwich: Philippe The Original and Cole's Pac
Source and licence
"Au Jus Sandwich" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Au_Jus_Sandwich, revision 4518226), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Au_Jus_Sandwich&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518226
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Californian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 3 tablespoons flour
- roast or other cut of beef
- 1 beef bouillon cube
- 1 can (~2 cups / 16 oz / 470 ml) beef consommé, bouillon cube equivalent, or additional roast beef
- 1 can (~2 cups / 16 oz / 470 ml) French onion soup
- 1 cup (2 sticks / 250 g / 8.8 oz) butter
- 1 can (16 oz / 470 ml) beer (optional)
- Spices (e.g. salt, pepper) (optional)
- 4 French/sandwich/hoagie rolls
Method
- Combine all the ingredients except the rolls in a slow cooker or crock pot. Let the mixture simmer for at least six hours. This step is critical because it makes the meat tender.
- Serve beef on split rolls.
- You can either pre-dip the sandwich, or serve with a bowl of meat drippings. When serving the drippings separately, remove the beef shreds from the juices and serve with a small bowl of meat drippings on the side. Dip the sandwiches in the drippings as you eat.