Saturday, June 22, 2013
Beef Dip with Rosemary Garlic Butter
There is something about beef dip that is so comforting. And in times like these, when the summer whether hasn't quite kicked in yet; when spring showers and grey skies push you into sweats and winter behaviour, a beef dip seems like the answer to life's problems.
The great thing about making a beef dip is that it requires very little effort and makes enough food to get you through the rainy day blues. Served with great bread and a rosemary garlic butter, this sandwich just cannot be beat!
In this recipe, I use a slow cooker for the first time. I borrowed this slow cooker from my sister to see how it works. To be honest, I still don't have any inclination to get one for myself. I find that it's another appliance that I need to store and that takes up counter space. If you are like me and don't have a slow cooker, this recipe works just the same in a large casserole covered and put into the oven and left to cook low and slow (at about 250-275 degrees Fahrenheit) or on a low stove top.
Makes a whole lot!
2.5 kg Whole Eye of Round Roast
4 cloves Garlic, chopped
4 large sprigs Fresh Rosemary
1 tsp Black Peppercorns
3 Bay Leaves
1/2 cup Soy Sauce
3 cups Beef or Veggie Stock
1 tbsp Worcestershire Sauce
2 large Onions, cut into rings
1 loaf of Good Bread (I love Ciabatta or Traditional Baguette)
Place the roast in the slow cooker. Add all ingredients. Cook on low for about 8 hours, until it's falling apart tender.
Remove the roast and set aside. Remove the 3 bay leaves from liquid. If you are making this one day ahead, cool the liquid the place in the fridge. The next day, remove the layer of fat on top if desired before reheating.
Shred the roast. Assemble the beef dip, by slicing the bread in half and toasting it lightly. Spread with rosemary garlic butter. Pile with beef and onions. Serve with a side of the jus for dipping.
Rosemary Garlic Butter
1/4 cup Butter, room temp
1 clove Garlic, minced
1 tsp Fresh Rosemary, chopped
Mix all ingredients together. That's it!