This month, a local food blogger serves up an original French Dip sandwich recipe with local ingredients - exactly the kind of Memorable Menu idea we are looking for!
What does your family enjoy this time of year? Send us your recipe along with your suggestions for local sources and any adaptations you have made to turn the dish into a family favorite. Unless it is an original recipe, be sure to cite the original source, so we can give proper credit. Send your submissions, along with a photo if you have one, to Darlene Vinson at firstname.lastname@example.org or 3510 N.E. 134th Ave., Portland, OR 97230 no later than Wednesday, Jan. 12 for February edition consideration.
French Dip Sandwiches
Yield: eight servings
4 lbs beef rump roast
1/2 cup soy sauce
1 tablespoon Worcestershire sauce
1 can beef broth
1 bay leaf
1/2 teaspoon coarsely ground black pepper
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
Hard rolls or French bread
sliced or shredded Swiss or cheddar cheese (optional)
Place the roast in the slow cooker. Combine the soy sauce, Worcestershire sauce, broth, and spices; pour over the roast. Add water until the roast is almost covered, but not quite. Cook on low setting for 8 to 10 hours or until the meat is very tender. Remove the meat from the slow cooker and slice very thin or shred with a fork. Place meat on hard rolls or French bread and top with cheese if desired.
Reserve the broth, and serve in small bowls or cups with the sandwiches.
You can slice the beef before placing it in the slow cooker if you like. The addition of a sliced onion and sliced mushrooms makes a flavorful au jus.
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