Monday, September 12, 2011

Open Faced French Dips

I started this early this morning in the crock pot, 2 lbs of boneless beef short ribs, 3 cups of Merlot (red wine, or you can use beef broth), 1 cup of beef broth, 3 garlic cloves, minced, salt, pepper, 1 Tablespoon worcestire sauce, 1/2 cup sliced scallions, 1/2 cup fresh parsley, and 3 drops of hickory smoke seasoning.
When “falling apart done” i shredded the beef and kept in aluminum foil .
I then drained the cooking juices thru a strainer and reserved.
With the leftover juice, maybe just a couple of spoonfulls over the bread, laid a slice of swiss cheese over each and broiled till barely crispy on the edges.
The rolls were a treasure i found at the local grocery.. sweet pepper and fennel sub rolls.
I have to say this was excellent, i would recommend it on a crustier tye bread than a softer one.. this one is meant to be eaten with a fork and knife..

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