September 26, 2007
French Dip Sandwiches Recipe
This is a recipe I make ahead and serve the first night of camping for an easy meal although the entire process can be done at your campsite as long as you have an electric hookup.
FRENCH DIP SANDWICHES
Ingredients:
One 3-5 pound beef rump roast
2 cups water
½ cup dark soy sauce
1 teaspoon dried rosemary (or 1 tablespoon chopped fresh rosemary leaves)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 teaspoon garlic powder
1 bay leaf (fresh or dried)
4 whole peppercorns
8 hard rolls or Kaiser rolls
Place roast in a slow cooker (I use a 4 quart size). Add water, soy sauce, and seasonings. Cover and cook on high 5-6 hours or until beef is tender. Remove meat from broth. Shred meat with a fork. Put in a resealable plastic bag and store in the fridge. Strain the broth. Skim off any fat. Pour into a resealable plastic container and store in the fridge.
At the campground: At the campground, put the beef and broth back into the slow cooker and heat over low until the meat is warmed through. Or heat in pan on camp stove.
Serve the beef on rolls (split and toasted over the campfire if desired) using a slotted spoon to remove the meat. Spoon extra juice into a small cup and serve alongside the sandwiches for dipping.
Serves 6-8.
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