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Smoked Beef Sandwich with Espresso Jus

May 17, 2018

Remember that triple wood smoked prime rib we made not too long ago? Well surprise! We had leftovers. Welcome the smoked beef sandwich. With our shrub pickled onions and espresso jus, it's the perfect way to elongate the tastiness that was the triple wood smoked prime rib.

 The Sandwich components:

 

Smoked Beef Recipe Here

 

Chimichurri Recipe Here

 

Spicy Mayo:

- 1/4 mayo

- 1/4 dijon

- 1/4 Big Cove Foods Habanero Lime Jelly

Stir together ingredients and store in fridge until ready to use.

 

Marinated Red Onions:

- half red onion, thinly sliced

- 1/3 cup Big Cove Foods Lime Chili Coriander Shrub

- pinch salt

Combine the ingredients in an air tight container and shake it up! Allow to sit for at least an hour, better if more.

 

Espresso Jus:

-  4 cups beef stock

- 1/4 lemon wedge

- 1/2 head garlic, skin can be left on

- 1 bay leaf

- 1 tbsp Big Cove Foods Espresso Nice spice blend

- salt and pepper to taste

Combine in a medium sauce pan and bring to a simmer. Allow flavours to simmer for about 10 minutes. Strain and pour back into the sauce pan for the next step.

 

You'll also need:

- Provolone Cheese

- Arugula

- 2 - 3 Baguettes (double Jus recipe if you need more sandwiches)

 

Now let's put your sandwich together!

 

Thinly slice enough meat for each sandwich, you'll want a good handful. Set aside.

 

Cut your baguettes open and add a nice dollop of chimichurri on one side and your spicy mayo on the other. Sprinkle some arugula down and add some of your marinated onions.

 

In the sauce pan with your jus, bring it to a boil. Add your carved up beef and heat just enough to heat through. Using tongs, fish out the meat and add it to your sandwich. Layer on your provolone cheese and your done!

 

Dish out the jus in individual serving ramekins for dipping.

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