These Asian French Dips?
That’s the word I’ll choose to describe these.
Ok, fine, they may not be on a “French” roll or baguette, but I still want to call them French Dips because I can.
When I’m brainstorming about new recipes, I tend to play around with something I know is delicious, but versatile. That’s how this little beautiful thing came about.
This was epic; I just had a gut feeling it would be. I’m obsessed with soy sauce and sesame oil, in particular, and definitely in love with having an excessive amount of whatever dip/sauce/condiment that accompanies what I’m eating at my disposal.
Actually, this is beyond epic.
It’s the basic concept of the French Dip with an Asian flair. I did add Gouda cheese (not very visible in these photos), and it gave it an element I didn’t even realize it needed. You wouldn’t think cheese and Asian fare would marry so well, but in this case it was meant to be.
If I had to say anything about this was an absolute MUST – it would be the cilantro. If you don’t have the cilantro, just be patient and wait until you have it. It just brings the whole damn thing home. Trust me here…
It’s my new favorite food porn.
Consider the slaw the “onions and peppers” part of this French Dip. I used purple and white cabbage (some people call this green cabbage) and made a sesame dressing that was perfect.
The sauce makes the perfect au jus to dip these in, and although it’s different from the traditional au jus, it’s so addictive and has such a beautiful scent. Kinda like how sesame oil smells, it’s like that. I could seriously just drink it.
Here’s your printable-
- 2 lb. grass fed chuck roast
- 1/2 cup soy sauce
- 2 tbsp jarred garlic
- 2 tbsp balsamic vinegar
- 2 tbsp sesame oil
- 1 tbsp powdered ginger
- 1 tsp 5 spice powder
- 1 tbsp dried oregano
- 3 tbsp Moores Original Marinade
- 1/2 head red cabbage
- 1/2 head white cabbage
- 1 yellow onion, diced
- 1 jalapeno pepper, diced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 tbsp white vinegar
- 2 tbsp red wine vinegar
- 1/2 cup sunflower oil
- White sesame seeds
- Fresh cilantro
- Gouda cheese, sliced thin
- Slider buns or hoagie buns
- Combine the beef with remaining beef ingredients and cook in a slow cooker on low for 8 hours.
- Remove beef, allow to cool and shred; reserving sauce.
- Assemble sandwich by toasting buns, add cheese on bottom, top with beef, slaw and cilantro.
- Serve with sauce as an au jus.
Mary FranceApril 11, 2017 at 2:45 PM
This looks absolutely delish!
MimiApril 8, 2017 at 6:41 PM
Fun! I totally get this,,, although. Brilliant invention!