Comfy Chair French dip Sandwich
Brewer’s Note: A robust jus made of stout and stock is the perfect company for slow roasted, thinly sliced tri-tip. This super easy, relaxed pace recipe will make your house smell fantastic and is perfect for leftovers.
INGREDIENTS:
8 oz Comfy Chair Oatmeal Stout
2-3 lbs Tri-tip beef roast
1 Tablespoon of butter
2 Shallots, diced
4 Garlic cloves, minced
½ Teaspoon dried thyme
10 oz beef consommé, 1 small can
1 Tablespoon soy sauce
Provolone cheese, thinly sliced
Crusty sandwich rolls
Kosher salt and ground pepper
Required Cookware: Instant-read meat thermometer
RECIPE:
Take the tri-tip out of the refrigerator. Sprinkle equal amounts of salt and pepper on all sides of the roast and place it on a roasting rack inside of a foil-lined baking sheet. Turn the oven to 175 F or the lowest temperature your oven will go. Place the roast in the oven on the middle rack. After 1 hour, rotate the baking sheet. When the internal temperature of the thickest part of the roast reaches 115 F (about 1.5 to 2 hours), take it out of the oven to rest. Immediately turn the temp of your oven to 500 F (this will take around 20 minutes).
While the beef is in resting make the dipping sauce. Heat a medium sized sauce pan over medium heat. Add the butter and shallots. Soften the shallots for about 3 minutes then add the garlic and thyme and cook for one more minute. Add the beef consommé and deglaze the sauce pan. Add the soy sauce and the Comfy Chair Oatmeal Stout and bring to a simmer. Once it’s simmering, turn off the heat and place the lid on the sauce pan to keep warm.
Once the oven reaches 500 F, place the roast back in the oven for about 3-5 minutes. The roast’s exterior will take on a beautiful shade of mahogany. Remove the roast and turn the oven to broil. Layout as many sandwich rolls as needed on a baking sheet, opened with slices of provolone on top. Place under the broiler for 1-2 minutes to melt the cheese.
Slice the roast thin, taking extreme care to CUT ACROSS THE GRAIN! Pile the rolls high with sliced beef and a ramekin of warm sauce on the side for gratuitous dunking. Serve with pickled onions or spicy taco shop style carrots. (Note: For leftovers, reheat the dipping sauce on the stove. Swirl the cold-from-the-fridge beef slices in the warm sauce for a few seconds and you’re ready to go!)
