The French Dip Sandwich

For those of you that follow my recipes, you will no doubt know of my love for Diners, Drive Ins and Dives, on the Food Network.

Want to hear something controversial? I love it more than Man VS Food! Yes, I did just say that!

One of the many recipes I have seen, is for the French Dip sandwich, and my own creation, based on last weeks Brisket recipe, can be found below.

Ingredients

• 1kg Beef Brisket
• 2 Large Onions
• 1 Pint of Beef Stock
• 1tbsp Worcester Sauce
• 1tbsp Soy Sauce
• Time
• Floury Baps

Directions

1. Follow my Slow Cooker Beef Brisket recipe in full, but don’t through away the onions or gravy that is left.

2. Drain the onions, and put the remaining gravy into a saucepan to heat up. Keep simmering on a low heat.

3. Put some of the brisket onto your baps. Add some onions on top, alongside some mustard maybe.

4. Put the lid on the sandwich, and then get your tongs ready.

5. Dip the sandwich into the gravy, and serve.

Seems a bit weird, but actually it is delicious.

Go for a half dip, or if you are fully up for it, a full dip!

Slow Cooker Brisket

Well, quite interestingly, I moved in with the love of my life recently, and have been enjoying cooking in a new kitchen, with some amazing ovens (especially for bread making).

But they aren’t the only cookers I have been using, as I have gotten to interact with my favourite piece of kitchen tech, the Slow Cooker.

Pulled Pork Chow Mein

The lady in my life taught me that Chow Mein, was a wonderful thing to behold.

Boy, was she right!

We go through loads of it, but this one is the best recipe I have come up with when trying to create it for ourselves.

Ingredients

• Leftover Pulled Pork
• 3 nests of thin Noodles
• A packet of Stir Fry Vegetables, or just chop your own.
• Half a bag of spinach
• 4 cloves of Garlic
• 8tbsp of Dark Soy Sauce
• 2tbsp Light Soy Sauce
• 1tsp of Chinese Five Spice

Directions

1. Put the pulled pork into a dish, covering it with the chopped garlic.

2. Cover it with the dark soy sauce and Chinese five spice, ensuring it is completely covered.

Leave to marinade for 20-30mins.

3. Heat a Wok on a high heat for 5mins.

Add in some olive oil, or keep it healthy by using a few squirts of spray oil.

4. At the same time, cook the noodles according to the packet instructions. Drain in a colander, and leave to steam while you get the rest of the ingredients ready.

5. Add the pork and garlic into the wok, ensuring the soy sauce is left in the dish. Stir fry for 5mins, or until the residual soy sauce as evaporated.

6. Add in all of the stir fry vegetables, and stir fry for a further 5mins.

7. Add in the spinach, as well as the remaining marinade, cooking for 5mins until the spinach has wilted.

8. Add in the noodles, ensuring it is completely mixed with the other ingredients.

9. Add the light soy sauce, and cook for a further 5mins, ensuring to keep it moving, so the noodles don’t stick.

Serve with a fork or some chopsticks. This one is deliciously morish!

The Origin of Chow Mein

Chow mein are stir-fried noodles, the name being the romanization of the Taishanese chāu-mèing. 

The dish is popular throughout the Chinese diaspora and appears on the menus of Chinese restaurants. It is particularly popular in the United States, Britain, Australia, Nepal,India,, South Africa and Italy (where they are known as “Ciao-Mein”).

The word means ‘fried noodles’, chow meaning ‘fried’ and mein meaning ‘noodles’. The pronunciation chow mein is an English corruption of the Taishanese pronunciation chāu-mèing.

The lightly pronounced Taishanese, resembling the end of a Portuguese nasal vowel, was taken to be /n/ by English speakers. The Taishan dialect was spoken by migrants to America from Taishan.

Courtesy of Wikipedia