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Royal French Dip
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Royal French Dip

Royal French Dip

A French dip is a French dip. But when you smoked the beef and onion jus, then make bone marrow garlic butter to go with it, it's elevated to 'Royal' French Dip status

Many, depending on how large your roast is

Ingredients

  • 1/2 cup prepared horseradish
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped parsley
  • 3 cloves garlic, minced
  • Kosher salt & coarse ground black pepper
  • One 4-5 pound eye of round roast
  • 3 large yellow onions, thinly sliced
  • 3 cups beef broth
  • 1/4 cup vermouth
  • 4 sprigs fresh thyme
  • 3 whole, peeled cloves garlic
  • 2 pounds marrow bones
  • Olive oil
  • 1 stick butter
  • 2 tablespoons parsley
  • 3 cloves minced garlic
  • Crusty rolls

‍

Directions

  1. Put a large cast iron pan on the smoker, and preheat smoker to 275
  2. Combine horseradish, Dijon, parsley, minced garlic and a pinch of salt & pepper, mix well and set aside
  3. Remove roast from fridge 30 minutes before cooking, then slice off any silver-skin
  4. Season roast with salt & pepper, then rub all over with horseradish mixture - put on the smoker - cook to an internal temp of 125
  5. Add a little oil to the cast iron pan, add the onions, mix to coat then close smoker
  6. After 30 minutes, add the broth, vermouth, thyme and garlic cloves - mix then cover with a lid and leave on the smoker
  7. Lightly oil the top of the marrow bones, season with salt & pepper, then put on a tray on the smoker - let smoker 1 hour
  8. Removed marrow from bones, chop fine, then put into a bowl with the butter, parsley, garlic and a pinch of salt & pepper - mix well
  9. When the roast hits 125, remove and loosely cover with foil 20-30 minutes then slice as thin as possible
  10. To serve, put roll in smoker 10 minutes, then remove and cut open and spread on some bone marrow butter, add a layer of the onions, some thinly sliced beef
  11. Put a little of the jus in a bowl and dip away...

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