Beef Dip

Beef Dip

  • Prep time: 15
  • Cook time: 45
  • Yield: 8
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Ingredients
  • 2-1/2 pounds boneless rump roast
  • 2 tbsp olive oil
  • 3 cloves garlic, smashed
  • 1/2 cup stock
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried tarragon
  • 1 tsp dried rosemary
  • 1 tsp black pepper
  • 1 tsp kosher salt
Nutrition Facts
Serves 8

Description

The history of the beef dip sandwich, also known simply as a “French dip,” is somewhat shrouded in legend, but it is generally associated with the United States, particularly Los Angeles. The sandwich’s origin is often attributed to two competing restaurants: Philippe’s and Cole’s.

Philippe the Original:

  • Legend: Philippe the Original, a historic restaurant in Los Angeles, claims to have invented the French dip sandwich in 1918. According to legend, a police officer or firefighter (accounts vary) came into the restaurant, and the sandwich accidentally fell into the pan juices while being prepared. The customer decided to try it, found it delicious, and the French dip was born.
  • Dipping Sauce: The signature feature of the French dip is the au jus (juice) made from the meat’s pan drippings. Philippe’s serves the sandwich with a side of the flavorful broth for dipping.

Cole’s Pacific Electric Buffet:

  • Contesting Claim: Cole’s, another historic Los Angeles restaurant, also claims to have originated the French dip sandwich around the same time as Philippe’s. The story involves a chef who accidentally dropped a sandwich roll into a pan of meat juices. Customers reportedly enjoyed the moistened sandwich, and it became a menu staple.

General Evolution:

  • Concept: While the origin story at Philippe’s is more widely known, the concept of dipping a sandwich in flavorful broth likely evolved independently in multiple places. The simple yet delicious idea of serving a sandwich with au jus has been embraced and adapted by various restaurants over the years.
  • Variations: The French dip concept has inspired variations, with different meats (such as roast beef, lamb, or pork) and variations in toppings. Some versions include cheese or horseradish sauce for added flavor.

Legacy and Popularity:

  • Spread: The French dip sandwich gained popularity beyond Los Angeles and can now be found on menus across the United States and beyond.
  • Culinary Icon: It has become a culinary icon, celebrated for its simplicity, savory flavors, and the interactive element of dipping the sandwich into the au jus.

While the exact origin of the French dip sandwich remains somewhat ambiguous, it is undoubtedly a classic and beloved part of American culinary history. Whether it was born at Philippe’s, Cole’s, or through a convergence of culinary experimentation, the French dip continues to be a favorite comfort food for many.

Instructions

  • 1. Preheat oven to 375F.
  • 2. Set roasting rack in a roasting pan. Pour stock and 1/2 cup water into bottom of pan along with garlic cloves.
  • 3. Coat roast with olive oil and then cover with herb mix, salt, and pepper. Place on roasting rack.
  • 4. Place in oven and cook 45 minutes. Reduce heat to 250F and cook another 20 minutes until internal temperature reads 135F.
  • 5. Remove from oven and let rest at least 10 minutes. Slice across the grain into thin slices.