Tuesday, June 05, 2012
Not your usual French dip sandwich
We roasted a center-cut chuck roast to rare, trimmed and sliced it very thin. I made a rich beef broth with fresh roasted peeled poblano chile strips and diced jalapeno. Simmered the meat in the broth for a bit. Put jack cheese on the bottom of a roll and sliced beef on top, with some of the chiles. Cup of now-spicy broth on the side for dipping. Yum!