Two L.A.
restaurants claim invention of the French dip, and it is not known oo is zee
liar. The first is Philippe’s The Original, who claim the sandwich was created
by Philippe Mathieu, who served it either because he a) dropped the sandwich in
the meat juices but served it anyway; b) dipped it in the juices to satisfy a
customer who hated wastage; or c) used it to disguise stale bread.
The second is Cole’s Pacific Electric
Buffet. Cole’s claims the sandwich was invented when it was dipped to soften
the bread for a customer suffering from, er, sore gums. Some soup instead,
perhaps? Still others claim the sandwich was invented for the reasons stated by
Philippe’s but at Cole’s Buffet. Both were established in 1908. In short, no
one knows now and no one is ever likely to, unless there is a major increase in
funding for time-travel research.
Makes 8
INGREDIENTS
FOR
THE BEEF BROTH (STOCK):
Fresh beef bones (about 6 large)
1 onion, halved
1 carrot, cut in
half
2 celery stalks,
cut into several large chunks
6 black peppercorns
A few fresh flat-leaf parsley stalks
2 bay leaves, torn
FOR
THE GRAVY AND ROAST BEEF:
1lb 2oz (500g) cubed steak (stewing
steak), cut into 1in (2.5cm) cubes
All-purpose (plain) flour, for dusting
Vegetable oil, for frying
1¾lb (800g) piece of beef topside
FOR
THE COLESLAW:
2 carrots, cut into short, very thin
sticks
½ green (white) cabbage, very finely
shredded
Juice of ½ lemon
1 tbsp creamed horseradish sauce, or to
taste
1 tbsp snipped fresh chives
Sea salt and black pepper, to taste 8
soft white rolls, to serve
First make the beef broth (stock) for the gravy.
Preheat the oven to 400°F (200°C) Gas 6.
Spread out the beef bones on a large baking
sheet and roast them in the oven for about 30 minutes or until deep brown.
In a large stockpot, put all the remaining
ingredients for the broth, including the roasted bones, and cover with water.
Bring to a boil, skimming off the scum from the top as it rises. Reduce to a
simmer and cook, partially-covered, for about 3 hours, skimming off the scum
every now and then and topping up the water, if necessary.
Once cooked, remove from the heat, skim any fat from the surface,
strain, and use the broth as required, or leave it to cool, then refrigerate
until needed. Any leftover broth will keep in an airtight container in the
refrigerator for up to 3 days or it can be frozen for up to 3 months.
To make the gravy, toss the cubed steak in flour to coat all over. Heat
a little vegetable oil in a frying pan or skillet and brown the meat in
batches. Transfer the browned meat to a saucepan, then cover with about 4¼ cups
(1 liter) of the hot beef broth. Bring to a simmer, stirring, then simmer for
an hour or more, until thick, reduced, and unctuous. Serve some of the cooked
steak chunks in the gravy pot for dipping.
Meanwhile, roast the topside of beef. Preheat
the oven to 400°F (200°C) Gas 6. Put the beef topside into a roasting pan and
roast in the oven for about 1 hour for medium beef or until cooked to your
liking. Remove from the oven, cover with aluminum foil, and let rest for 15–20
minutes before carving into slices.
While the beef is roasting, make the coleslaw.
Mix all the ingredients together in a large bowl and season to taste with salt
and pepper. Cover and chill in the refrigerator until ready to serve.
To serve, split and fill each roll with slices
of hot roast beef and top with coleslaw, then serve with a pot of the gravy
alongside.
COOK’S
TIP:
The cooked chunks of steak will be utterly delicious served in the gravy
pot for dipping.
