Recipe: Focaccia Filet Sandwich
|March 2, 2012||Posted by Andi under Recipes, udandi|
Confession, I’m not a slow cooker lover. But I’m slowly coming around to the idea that I can adjust recipes to make smaller portions in it so I do not end up with a freezer full of stew.
The mom of one of Lunch It Punch It’s former contributors gave me beef from their grass-fed cattle and I was anxious to taste it. She suggested I cook it low and slow, so I figured a slow cooker would be my best bet. I took the meat to my parent’s house so I could use their slow cooker and share it with them. The second time I tried this recipe, I cut down a store-bought chuck roast and made it in my 1.5 quart slow cooker that I usually only pull out for party dips and meatballs. Baby steps.
A few months ago, I was at Outback to celebrate a friend’s birthday and while others had steak, I was drawn to the Focaccia Filet Sandwich. It was delicious and I’ve been thinking about it since! While this recipe is not an exact replica, it works for me. I used a french dip recipe to prepare the meat and then a garlic mayo spread on focaccia bread or sandwich rolls. Everyone who has tried it enjoyed it so this isn’t just me tooting my own horn!
2.5lb Beef Chuck Roast
1 medium onion, halved and sliced
Garlic Cloves, smashed and peeled
2 tbs olive oil
1/4 cup dry read wine
2 cups Beef Broth
3/4 cup water
1/2 cup of beer
Bread: a rosemary focaccia tastes great, but get what you like
Start by setting the chuck roast out for about 30 minutes to prepare it for searing.
Season both sides of the roast with salt and pepper.
On medium-high, heat 2 tablespoons of olive oil in a large skillet.
In the hot pan, sear each side of the roast for 3-4 minutes.
Turn off the heat and de-glaze the pan with the red wine, scraping the browned bits up with a wooden spoon.
In appropriate size slow cooker place the seared roast, onions, garlic, wine reduction, broth, water and beer.
Set the slow cooker for low for 7-8 hours (or high for 4 hours) and put on the lid.
Once cooked, remove the roast and shred with forks.
Take a portion of meat and place a slide on cheese on top so it melts.
Spread bread with garlic mayo and top with meat and cheese.
You can serve this with little bowls of au jus.
Garlic Mayo Spread
I just eyeballed this by taking a couple of tablespoons of mayo, adding minced garlic, rosemary and thyme and mixing it up and letting it settle in the fridge while the meat cooked. The fancy people at Outback call this garlic aioli mayonnaise, but I’m trying to not totally rip off their recipe!