The French Dip Recipe

Recipe Category: Dip

The French Dip Recipe


Makes 8


  • 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


  • 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


  • 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.


  1. Preheat the oven to 400°F (200°C) Gas 6.
  2. Spread out the beef bones on a large baking sheet and roast them in the oven for about 30 minutes or until deep brown.
  3. In a large stockpot, put al the remaining ingredients :For the broth, including the roasted bones, and cover with water.
  4. Bring to a boil, skimming off the scum from the top as it rises.
  5. Reduce to a simmer and cook, partial y-covered, for about 3 hours, skimming off the scum every now and then and topping up the water, if necessary.
  6. 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.
  7. Any leftover broth wil keep in an airtight container in the refrigerator for up to 3 days or it can be frozen for up to 3 months.
  8. To make the gravy, toss the cubed steak in flour to coat al over.
  9. Heat a little vegetable oil in a frying pan or skil et and brown the meat in batches.
  10. Transfer the browned meat to a saucepan, then cover with about 4¼ cups (1 liter) of the hot beef broth.
  11. Bring to a simmer, stirring, then simmer for an hour or more, until thick, reduced, and unctuous.
  12. Serve some of the cooked steak chunks in the gravy pot for dipping.
  13. Meanwhile, roast the topside of beef.
  14. Preheat the oven to 400°F (200°C) Gas 6.
  15. 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.
  16. Remove from the oven, cover with aluminum foil, and let rest for 15-20 minutes before carving into slices.
  17. While the beef is roasting, make the coleslaw.
  18. Mix al the ingredients together in a large bowl and season to taste with salt and pepper.
  19. Cover and chil in the refrigerator until ready to serve.
  20. To serve, split and fil each rol with slices of hot roast beef and top with coleslaw, then serve with a pot of the gravy alongside.

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