BRAISED SHORT RIB FRENCH DIP
Steps:
- For the caramelized onions: Melt butter in a medium saute pan over medium heat. Add onions and cook, stirring every few minutes with a metal spoon or spatula, until a rich chocolate brown color, 30 to 45 minutes. (Do not stir too often or onions will not properly caramelize; stir often enough to prevent onions from burning.) Deglaze pan with red wine and cook an additional 2 to 3 minutes.
- For the short ribs: Preheat oven to 350 degrees F.
- Heat bacon fat in a medium stockpot over medium-high heat. Add the celery, carrots and onions and cook until onions are browned, 5 to 7 minutes. Add tomato paste and stir constantly until well combined and deep red, 3 to 4 minutes. Stir in wine and bring to a boil. Add all herbs and garlic and stir in beef stock. Bring to a boil. Reduce heat and let braising liquid simmer while preparing short ribs.
- Trim excess fat from short ribs and cut into four 5- to 6-ounce portions. Sprinkle all sides of the short ribs with salt and pepper. Brush bottom of a large Dutch oven with a little vegetable oil and heat until smoking hot. Add short ribs. Brown all sides and turn off the heat; turn off the heat to the braising liquid as well.
- Carefully ladle all the braising liquid along with the herbs and vegetables over the short ribs. Cover cook in the oven, 4 hours.
- Using metal tongs, carefully remove each short rib from the braising liquid and set aside to cool. Strain braising liquid. Discard vegetables and herbs, reserving liquid. Set aside.
- Raise oven temperature to 375 degrees F. Slice short ribs and remove any excess fat. Heat braising liquid in a medium pot. Add sliced short ribs and caramelized onions and heat approximately 5 minutes. Remove short ribs and caramelized onions and place inside French rolls; arrange on a baking sheet. Top with Gruyere and toast in oven until cheese is well melted, 5 to 7 minutes. Serve with coleslaw and a cup of warm braising liquid for dipping.
FRENCH DIP
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the prime rib: Preheat the oven to 350 degrees F.
- Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
- Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
- For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
- For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
- Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
- Plate sandwiches with fries and cups of warm au jus for dipping.
BEEF DIP
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 6 servings, plus some leftovers
Number Of Ingredients 16
Steps:
- For the prime rib rub: Preheat oven to 450 degrees F.
- Mix the garlic, salt, pepper, granulated onion, thyme and rosemary together in a small bowl. Pour the Irish stout and 2 cups water into a large metal roasting pan fitted with a rack inside. Rub seasoning mix all over prime rib and place in the roasting pan fat-side up. Roast, uncovered, 30 minutes. Reduce oven temperature to 325 degrees F. Cover roast with tin foil and roast until a meat thermometer inserted into the thickest part registers 145 degrees F for medium-rare, about 2 hours. Transfer to a cutting board, wrap in foil and let rest for 20 minutes before slicing. Save drippings in pan to make au jus.
- For the horseradish aioli: Place yolks, garlic, horseradish, lemon juice, Dijon and salt into a food processor. Process until smooth, then drizzle in olive oil until it reaches desired consistency.
- To make au jus, pour pan drippings into a small saucepan. Add black pepper and minced garlic to taste. Add water if more au jus is desired than what was left from roasting the meat. Bring to a simmer on stovetop, and simmer a few minutes.
- To make the sandwich: Soak a 1/3-pound slice prime rib in au jus briefly, then saute in a pan to warm, and top with two slices of white Cheddar. Served on a demi-baguette with 2 ounces of horseradish aioli, along with a side of au jus for dipping. Repeat with 5 more slices.
FRENCH ONION DIP
Steps:
- In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4-inch pieces. Set aside to cool to room temperature.
- In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Garnish with chives and serve with potato chips.
FRENCH ONION ROAST BEEF PULL-APART SANDWICHES
Roast beef, Swiss cheese and richly caramelized onions are stuffed into a whole loaf of rye bread in this delicious recipe. Bake until nicely toasted and melty and serve with a creamy homemade Thousand Island dressing for a bold punch.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
- Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
- Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
- Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
- Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
- Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.
VIDALIA'S FAVORITE ONION DIP
Provided by Food Network
Time 50m
Yield 30 servings
Number Of Ingredients 5
Steps:
- Mix all ingredients and pour into greased 1 1/2 quart baking dish. Bake in a preheated 350 degree oven for 35 to 40 minutes until lightly brown. Serve with corn chips.
BUB AND POP'S FRENCH ONION DIP
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pan set over medium heat. Add half of the red onions and the yellow onions, and saute, stirring, until caramelized, 20 minutes. Add the sherry and wine, and cook, stirring continually, until the liquid reduces completely. Refrigerate until completely cool, 15 to 30 minutes.
- In a large bowl, add the chilled onions, reserved red onions, sour cream, salt, pepper and scallions. Serve at room temperature with kettle chips.
More about "beef tartare endive and french onion dip recipes"
CLASSIC STEAK TARTARE | RICARDO
Web Dec 3, 2008 Preparation. In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside. With a knife or a meat grinder …
From ricardocuisine.com
5/5 (67)Calories 285 per servingCategory Appetizers
From ricardocuisine.com
5/5 (67)Calories 285 per servingCategory Appetizers
See details
HOMEMADE FRENCH ONION DIP | RECIPETIN EATS
Web Oct 4, 2019 Instructions. Melt the butter in a fry pan over medium heat. Add the onions, salt, pepper, onion powder and cayenne pepper. Cook for 5 minutes, stirring. Then reduce the heat to medium low and cook for 20 …
From recipetineats.com
From recipetineats.com
See details
ONION DIP RECIPE | FOOD NETWORK
Web Directions. In a thick bottomed pan over medium-low heat caramelize the onions with the olive oil, stirring often (saute for a long period of time to release the natural sugars). This …
From foodnetwork.com
Author Scott LeibfriedSteps 2Difficulty Easy
From foodnetwork.com
Author Scott LeibfriedSteps 2Difficulty Easy
See details
BEEF TARTARE RECIPES | PUNCHFORK
Web Ultimate Steak Tartare Recipe, Beef Tartare with Cherry Peppers, Beef Tartare, Endive and French Onion Dip and 4 more top-rated Beef Tartare recipes on Punchfork.
From punchfork.com
From punchfork.com
See details
RECIPE FOR BEEF TARTARE, ENDIVE AND FRENCH ONION DIP
Web Oct 2, 2022 Making the perfect Beef Tartare, Endive and French Onion Dip should only take approximately 1 hr 45 min . It's considered an Intermediate level recipe. Below
From marliave.com
From marliave.com
See details
FRENCH ONION DIP - BETTER THAN BOUILLON
Web Directions. 1. Melt butter in large skillet set over medium heat; cook onions, garlic, thyme, Roasted Beef Base and sugar, stirring often, for 15 to 20 minutes or until onions are …
From betterthanbouillon.com
From betterthanbouillon.com
See details
BEEF TARTARE, ENDIVE AND FRENCH ONION DIP | PUNCHFORK
Web Beef Tartare, Endive and French Onion Dip, a recipe from Food Network. 1 hr 45 mins · 15 ingredients · Makes 4 to 6 servings · Recipe from Food Network Beef Tartare, …
From punchfork.com
From punchfork.com
See details
CREAMY FRENCH ONION DIP RECIPE | BON APPéTIT
Web Nov 23, 2021 Preparation. Step 1. Preheat oven to 350°. Heat 3 Tbsp. oil in a large skillet over medium. Add onions, garlic, bay leaves, red pepper flakes, 1 thyme sprig, and 1½ …
From bonappetit.com
From bonappetit.com
See details
BEEF TARTARE, ENDIVE AND FRENCH ONION DIP | RECIPE - PINTEREST
Web Dec 28, 2019 - Get Beef Tartare, Endive and French Onion Dip Recipe from Food Network. Dec 28, 2019 - Get Beef Tartare, Endive and French Onion Dip Recipe from …
From pinterest.com
From pinterest.com
See details
BEEF TARTARE, ENDIVE AND FRENCH ONION DIP RECIPE | FOOD NETWORK
Web Get Beef Tartare, Endive and French Onion Dip Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; Blog; …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
See details
BEEF TARTARE WITH CHERRY PEPPERS RECIPE | BON APPéTIT
Web Feb 18, 2014 Chill beef in freezer 15 minutes; cut into ¼" pieces. Mix beef, capers, parsley, oil, cherry pepper, and shallot in a chilled large bowl; season with salt. Step 2
From bonappetit.com
From bonappetit.com
See details
BEEF TARTARE, ENDIVE AND FRENCH ONION DIP - PINTEREST
Web Dec 21, 2019 - Get Beef Tartare, Endive and French Onion Dip Recipe from Food Network
From pinterest.ca
From pinterest.ca
See details
TARTARE RECIPES - GREAT BRITISH CHEFS
Web by Alfred Prasad. Beef tartare with oxtail jelly, radish and confit egg yolk. by Tom Booton. Salmon tartare with beetroot, orange and pear. by GBC Kitchen. Aged trout tartare with …
From greatbritishchefs.com
From greatbritishchefs.com
See details
RECIPE: BEEF TARTARE, ENDIVE AND FRENCH ONION DIP
Web For the French onion dip: Add the olive oil to a medium skillet over medium heat, followed by the onions. Cook until brown and caramelized, stirring often and adding a few …
From bersamawisata.com
From bersamawisata.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love