I’ve partnered with SocialStars and Schick Hydro® to share some awesome everyday man moments. This tasty French Dip Sandwich is easier to make than you think…and it’s sure to chase the winter blues away! #MakeItEpic
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Although I was born in Texas, we moved to Charleston, SC when I was young. The trip back to Palestine, Texas was my first time traveling by plane, and I made the most of it! These were the days before all of the extra safety precautions, and I remember the pilot of one of the planes inviting me up to see the cockpit while we were in the air. As a 7-year old kid, this was pretty much the greatest thing ever! He even gave me an “honorary pilot’s badge” that I wore proudly for the rest of the trip.
However, my favorite part of this trip was getting to see my uncle. He was my “fun uncle.” You know what I mean, right? Everyone has that crazy fun uncle who teases you, plays games with you and generally just allows you to get into all sorts of trouble of which your parents don’t approve. He had been telling me for weeks how he had a new card game for me to play when we got to Texas. It was called 52 Card Pickup, and it sounded like a blast!
Have you guys ever played 52 Card Pickup? It’s one of those games that you only play once. Basically it involves one person (in this case, my uncle) standing up with the deck of cards. That person then bends the deck in an arc and proceeds to let the cards fly in every direction across the floor. Then the other person (in this case, me) gets to pick them all up. Fun, right?
Despite the fact that 52 Card Pickup was a gigantic let-down, that trip still holds a special place in my memory. I remember waking up early every morning and running around the house while everyone else got ready. My grandfather would sit down with a cup of coffee and do the crossword puzzle while my grandmother got ready for the day. Then they would switch. My grandmother would pick up the crossword puzzle where grandpa left off while he would go shower and shave. Funny enough, I still remember the smell of my grandfather’s shaving cream. I have no idea what brand it was, but he used that classic shaving cream with a brush and a ceramic container full of shaving soap. Isn’t it funny the memories that you hold on to across the years?
This is the 2nd post in a series about epic man moments. (The first post featured Cajun Dirty Rice. Click here to check it out if you missed it!) I know that trip back to Texas when I just seven years old is hardly a man moment, but it was still very much epic. Now that I’m older and appreciate all foods (not just Grandma’s chocolate chip cookies), I love traveling back to Texas. Texans know how to cook (and smoke) delicious meat.
French Dip Sandwich
Thanks to the 3-feet of snow on my smoker right now, I can’t get out and smoke a brisket or make pulled pork right now. But that’s fine. Instead, I grabbed my cast iron pot and cooked up this delicious roast. I’ve always preferred sandwiches over a fork-and-knife meal, so I sliced that roast up into thin slices and served it on a crusty loaf of French bread…complete with au jus for dipping, of course!
My sister had her first child last year, and I’ve decided I am going to be Funcle David. I’m going to be the uncle who spoils her and then sends her back home to Mom and Dad. I’m going to be the uncle that lets her eat ice cream for dinner. And, yes, I’m going to be the uncle who teaches little Blakely how to play 52 Card Pickup. That’s how to be an epic uncle!
Did you make this French Dip Sandwich at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog)!
French Dip Sandwich
- Preheat oven to 275°F.
- Using a large Dutch oven, add the broth, onions, garlic, Worcestershire, soy sauce, rosemary and flour; whisk all ingredients together.
- Rub the beef roast evenly with the brown sugar, black pepper and salt. Place roast in the Dutch oven, cover and cook at 275°F for 1½-2 hours, or until very tender. (Note: Cooking time varies considerably based on size of roast. The internal temperature for a medium-rare rump roast is 145°F. I usually cook mine until internal temperature reaches about 150°-155°F, but that's personal preference.)
- Remove roast from cooking liquid and let rest on a cutting board for 10 minutes.
- Meanwhile, strain the cooking liquid into a medium saucepan. (Tip: Save the cooked onions for the sandwiches—they’re full of flavor!) Boil for 10 minutes.
- Using a very sharp knife, slice the brisket thinly against the grain.
- Slice the baguette into 4 pieces horizontally and then slice each piece in half to create a bun.
- Layer the sliced beef onto the bottom half of each baguette bun. Top with the cooked onions (optional).
- Serve with the reduced cooking liquid (au jus) for dipping.
Looking for more tasty comfort food recipes? Check out some of these other favorites, too: