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Top Round "French Dippers"

post #1 of 33
Thread Starter 

December 9th, 2016

 

Top Round "French Dippers"

 

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I love french dippers, and need to make these more often as they're fairly inexpensive, easy to make, and satisfy most.

There seems to be a lot of difference of opinion on what cut of beef to use, some say Sirloin, others say Prime Rib. I have seen folks use Chuck Roast, Beef Clod, Top Round and Bottom Round.

I have always used Top Round. Slow cooked on the pit, this piece of meat really shines and is perfect for French Dippers and Roast Beef Sandwiches.

 

  • I chose a Denuded Top Round at Restaurant Depot.

 

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  • Preheated my pit to 250°F and tossed on the Top Round Naked, after about an hour I mopped with some Worcestershire and Soy Sauce.

 

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  • A few more mops later and I added my Philly Style Rub. After approximately 4 hours, the meat reached an internal temp of 125°F - 132°F and was pulled from the pit and rested for about three hours, temp outside was about 35°F. I cut a bit off the ends for some Lamb-Beef, Barley Stew I was cooking. After the rest, it was ready for the slicer.

 

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  • The roast is sliced then covered and placed in the fridge while I make the Aujus. The beef is flavorful and extremely tender.

 

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  • The remainder of the roast is wrapped and refrigerated to be sliced later.

 

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  • The Au jus is a simple Beef Broth, some Philly Style Rub, a few bouillon cubes and a can of French Onion Soup brought to a simmer then turned off. Au jus is then ladled out.

 

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  • A large roll is cut and the cold beef is dipped quickly in the hot Au jus, then placed on the roll.

 

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  • The roll is then sliced on a slight angle for a perfect first dip.

 

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  • Horseradish and Horseradish Mayo are served with the dippers.

 

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post #2 of 33

That is one fine looking sandwich Nice group shot bet they hated waiting to dig in LOL Points

Richie 

post #3 of 33
NICE sammie Sqwib. I do enjoy beef dippers. Been too long since I've had one. Might just be a top round appearing at my place soon.

POINTS

Gary
post #4 of 33

That there is one good looking sammie!

 

Point for sure!

 

Al

post #5 of 33

Another awesome post SQWIB!  Roast beef is probably one of my favorite things to eat throughout my entire life!  I definitely have to try this out!  Do you have the proportions for the Au jus?  Points for sure!!

post #6 of 33
Thread Starter 
Quote:
Originally Posted by worktogthr View Post
 

Another awesome post SQWIB!  Roast beef is probably one of my favorite things to eat throughout my entire life!  I definitely have to try this out!  Do you have the proportions for the Au jus?  Points for sure!!

 

 

I usually just toss it together and sample with a piece of roll. Using a roll gives you a good indication of how salty it is.

For me, I like it more peppery, but can always crack some pepper in a single serving.

 

I have added drippings from the roast in the past, but didn't bother this time.

 

Here's a rough estimate

  • quart of beef broth
  • 1 can of french onion soup (2 would be better)
  • 4 beef bouillon cubes
  • tablespoon of my Philly Style Rub (Montreal seasoning would be fine)

 

Other options is to add a bit of McCormicks Beef Base, vermouth, red wine, etc... I just Keep it simple so the beef is not overpowered.

 

Simmer for a 5 minutes and turn off the heat.

 

If watching your salt, make something else, dippers are not for folks watching their salt,:biggrin:this needs to be salty.

but seriously , you could use a low sodium beef broth and cut back on the bouillon cubes

post #7 of 33

Looks tasty Sqwib! Love a good French dip and yours look fantastic!

 

 

I just picked up a whole top round for a project I will be working on. We can't get denuded rounds from our local restaurant supply. So I'll be doing that myself.

 

points1.png

post #8 of 33

I need one or 3 of those sammichs now!  Looks great.

post #9 of 33
Beautiful sammy! One of my favorite!
post #10 of 33

Holy Batman Sh*t! Points to you sir. I found your Philly Rub. Gonna have to give this one a whirl! 

post #11 of 33

Fantastic!!!Thumbs Up

 

Awesome Looking Sammy, SQWIB !!!:drool----:points:

 

Now put the camera down, and let that Gang eat !!!:police2:

 

Nice Job!Thumbs Up

 

 

Bear

post #12 of 33
Thread Starter 

Thanks guys, I will definitely do this again but may brine.

 

 


December 14th, 2016
 


OK, Its time to eat or freeze the remainder of the Beef, I decided to slice, "thinly/shave" a few pounds and seal in vacuum-sealed containers for the rest of the week. 
 
I have since revisited my Vac-Seal containers, I don't know why I don't use these more often, they keep foods longer, they seal nice, are sturdy and stack really well.
 
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The remainder is divided in to some smaller pieces and are marked for soups/stews and the large hunk is marked for "deli" slicing for french dippers or cold/hot roast beef sandwiches.
 
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I gotta say, this beef really does hold its own, last night I made a Cold Roast Beef Sandwich with american cheese and a bit of Dijon-Horseradish Mayo on a potato roll and it was dam good. Texture was perfect, not chewy, stringy or mushy. The beef also had a nice beef flavor.

I'll probably do a couple roast Beef Hoagies Friday to finish up the refrigerated meat.
 
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I may also do a dry brine next time, (salt for 24 hours)

 

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post #13 of 33

WOW.   What a sammie.

 

 

 

I have some top round in the freezer.   Maybe my weekend project.

post #14 of 33

I need this in my life.

post #15 of 33
Thread Starter 



December 16th, 2016
 

This is the last of the beef, (thats not frozen). Well, this and a sandwich for today's lunch.
 
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  • Wait... I have some tomatoes in the fridge WooHoo!

 

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post #16 of 33

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Squib, you sir have taken French Dippers to the next level, most definitely the pinnacle of French Dipperdom.

 

Outstanding Squib, outstanding!

 

Thanks for sharing!

post #17 of 33

Holy french dippers!!!! Dang it man that looks great,, POINT 

 

DS
 

post #18 of 33

SQWIB,  I noticed that all of slices of the roast was with the grain of the meat, rather than against the grain.  Is that the preferred method for the sammies, or did it just happen to turn out that way?  Just looking to learn from an expert.

post #19 of 33
Thread Starter 
Quote:
Originally Posted by jesse624 View Post

SQWIB,  I noticed that all of slices of the roast was with the grain of the meat, rather than against the grain.  Is that the preferred method for the sammies, or did it just happen to turn out that way?  Just looking to learn from an expert.
It was across the grain
post #20 of 33
That's a tasty looking sammich, I'll take two!drool.gif
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