PULLED BEEF FRENCH-DIP SANDWICH

PREP + COOK TIME 3 HOURS 45 MINUTES SERVES 4

The French-dip sandwich originated in Los Angeles. It’s often served in French bread or baguette, hence the name. Each diner has a small bowl of meat juices to dip the sandwich into. 2 tablespoons olive oil

1kg piece beef chuck,

cut into 5cm pieces

1 large onion (200g), sliced

2 cloves garlic, sliced

8 sprigs fresh thyme

2 dried bay leaves

2 cups (500ml) salt-reduced beef stock

¼ cup (60ml) worcestershire sauce ¼ cup (55g) firmly packed brown sugar

11/3 baguettes (450g)

100g provolone cheese, sliced thinly

¼ cup (70g) mild american mustard, or to taste

1 Preheat oven to 160°C/

140°C fan.

2 Heat oil in a flameproof casserole dish over high heat. Season beef; cook, in batches, for 5 minutes or until browned all over. Remove from pan. Cook onion in same pan for 5 minutes or until soft.

Add garlic and thyme; cook for a further 1 minute.

3 Return beef to pan with bay leaves, stock, worcestershire sauce and sugar; bring to the boil. Cover; transfer to the oven. Cook for 3 hours or until beef shreds easily with a fork. 4 Discard thyme and bay leaves. Place beef and onion in a bowl; shred with two forks. Strain pan juices into a small saucepan; skim fat from surface and discard.

5 Cut whole baguette into thirds; you will have four baguette lengths. Split rolls lengthways. Place on an oven tray; fill evenly with cheese. Bake for 4 minutes or until warm and cheese melts. Fill evenly with beef and onion. Reheat pan juices; season.

6 Serve hot rolls with mustard and pan juices for dipping.