Can I just tell you how excited I am about the new Brewery that just opened in our area? Yep. Just down the street. <10 minutes away. Can I just have a big ‘amen’?
The simple fact that they serve amazing food there certainly doesn’t hurt either. Even better? They cook with it. Can I have another ‘amen’, please?
Which makes it my new favorite place. And, I’m bringing all my friends.
So that I can enjoy it again and again and again. I may have to make new friends just so I can go more often. What can I say? I’m addicted.
Because the Bellevue Brewing Company is so new, I’m still working my way through the menu. What I can tell you is, with my frequent 2-3 times a week visits, it shouldn’t take long for me to graze my way through their menu. That is, IF (and this is a big IF), I could give up my addiction to ordering their Bel-Red Beef Dip. I’m tellin’ ya now, that sandwich is amazing… moist, mouth-watering, scrumptious, succulent roast beef French Dip made with their very fabulous (and my personal favorite) dark Oatmeal Stout. Beer and beef in the same bite. Tell me – how can you beat that?
Well, I may not have their secret recipe, but I know people! I’ve certainly got friends that know beer.
So, I moseyed on over to see what my friend The Beeroness had cooking up, and wouldn’t you know it…a STOUT FRENCH DIP SANDWICH! Right there. On her home page. Did she read my mind???
Let me tell you – this Stout French Dip from The Beeroness will give that Bel-Red Beef Dip a big run for their money. It is simply just.that.good.
Pop this flavorful baby in the oven, and your house will smell like Stout heaven. Seriously, this is an intoxicating, wonderful smelling dish – and it brings the power-punch flavor of a good Stout to match. Paired with a frosty glass of a good rich Stout beer (more beer, more beef, more beer) and you’ve got yourself a party.
‘Amen’, people. Amen!
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ¼ teaspoon cayenne
- ¼ teaspoon smoked paprika
- 3 lb chuck roast
- 2 tablespoons olive oil
- 12 ounces porter or stout
- 3 cups beef stock
- 4 slices onion
- 4 slices cheese (Horseradish White Cheddar or Provolone)
- 4 tablespoons Horseradish (+/- to suit your taste)
- 4 tablespoons butter, melted
- 4 French Dip sandwich rolls
- Au Jus, prepared according to package instructions
- Preheat the oven to 325 degrees.
- In a small bowl, combine the brown sugar, black pepper, salt, cayenne, and smoked paprika.
- Rinse and pat the roast dry. Rub evenly with the spice mixture.
- Heat olive oil in a Dutch oven, or other large oven safe pot, until hot (but not smoking). Add the roast and sear on all sides. Pour beer and beef broth over the meat. Roast in the oven (covered) at 325 for 3 hours or until meat is very tender. Move the meat to a cutting board.
- In a saute pan, grill onions over medium high heat until soft.
- Split rolls and brush each side with melted butter. Grill or place under a broiler until toasted and golden brown.
- Spread tops of toasted buns with Horseradish and set aside.
- Shred the meat with two forks.
- Place the bottoms of each bun on a broiling pan (insides up). Layer with a generous serving of shredded beef, grilled onions and top with cheese. Place under a broiler for a few minutes until cheese is thoroughly melted.
- Remove and add the tops of each bun, slice in half and serve with Au Jus.