WAGYU BEEF FRENCH DIP SANDWICH
- Wagyu Brisket Flat
- Lanes Brancho rub
- 2 x French Stick
- Provolone Cheese slices
- 4 Onions
- 100g Butter
- 1.5 cups French onion soup
- 2 cups beef stock
- 2 tbs Worcestershire sauce
- 1 garlic clove, crushed
- Olive oil
Rub brisket flat in Lanes Brancho Rub. Set smoker to 275f. Smoke with cherry wood until internal temp of 160f. Wrap in foil and cook until probe tender. Around 205-210f. Leave to rest for about 2 hours.
Cut onions in half and then slice. Put in a pan on medium heat with butter and cook till soft and translucent. Set aside.
Put a lug of olive oil in a saucepan. Add crush garlic and fry for 1 minute. Add soup and beef stock. Add Worcestershire sauce and juices from brisket wrap. Leave to simmer till reduced by about half. If want a thicker soup you can add a teaspoon or 2 of cornflour to thicken.
Thinly slice brisket flat. Cut French sticks in half to make 4 large rolls. Split the sticks lengthways but don’t cut the whole way though. Lay onion mixture on the bottom of the rolls and top with a little provolone. Place some brisket flat on, then some more cheese, then more brisket, then more cheese. Continue till rolls are full.
Cut into manageable roll sizes. Pour soup into one large bowl or separate dip bowls. Serve.
Dip the roll into the soup and have a bite. Then dip again, bite. Double dipping is more than acceptable here.
Recipe & Picture by Dane Cowan aka Thong Flippin Foodie