French Dip Roast Beef Sandwiches with Thyme Jus
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
A salted beef joint is browned, roasted at 120 °C on a bed of onions to 63 °C and rested; the pan juices are simmered with stock into a jus, and the thinly sliced beef is dipped and piled into warm rolls.
Always check the labels of the products you use.
Method
- 1
Salt. Salt the beef and rest it at least 1 hour.
- 2
Brown. Season the joint with the pepper, heat the oil in a hot pan and brown the joint on all sides.
- 3
Build the base. Soften the onion in butter, then stir in flour, tomato paste, thyme and garlic.
- 4
Roast. Roast at 120 °C on the onions until the centre reads 63 °C, then rest 20 minutes.
- 5
Make the jus. Simmer the pan contents with stock 10-15 minutes.
- 6
Slice and dip. Slice the beef very thinly, dip in the jus and fill the warm rolls; serve with jus on the side.
Storage
Refrigerate the beef and jus separately within 1 hour for up to 3 days; reheat the jus to a boil and dip the beef until hot.
Why this label?
53.8 g protein for 612 kcal = 8.8 g per 100 kcal, so protein gives about 35% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 426 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3.2 g per serving
6.4 % of the 50 g daily maximum · 12.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ovenproof frying pan or roasting tin, about 30 cm
- wire rack set in a tray
- instant-read thermometer
- carving board and long sharp knife
- whisk
- tongs
- 6 small bowls for the jus
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 612 kcal |
| Protein | 53.8 g |
| Carbohydrate | 43.2 g |
| of which sugars | 5.7 g |
| of which free sugars | 3.2 g |
| Fat | 24 g |
| of which saturates | 9.2 g |
| Fibre | 2.4 g |
| Salt | 2.46 g |
Protein per 100 kcal
8.8 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
