Counterpoint Dips
Last Fall I created this delicious take on the classic French Dip sandwich to pair perfectly with the Laurel Glen Counterpoint Cabernet Sauvignon. The recipe went out with the Fall wine club shipment and was the perfect pairing for a cold fall day and even better now for a cold winter day by the fire!
Counterpoint Dips
With the change of seasons, the perfect pairing with the 2018 Counterpoint Cabernet Sauvignon is a classic comfort dish, French Dips. The addition of Counterpoint to the jus adds depth of flavor and will tickle your tastebuds.
Ingredients
For Roast
- 2- pound chuck roast
- 8 cloves garlic peeled & smashed
- 1 yellow onion sliced
- 2 tb olive oil
- ½ pound Shiitake mushrooms
- 4 cups low sodium beef broth
- 1 sprig fresh oregano
- 1 sprig fresh thyme
- ¼ cup Worcestershire sauce
- ½ cup Counterpoint Cabernet Sauvignon
- Salt and pepper
For Assembly
- Swiss cheese sliced
- Arugula
- My Horseradish sauce
- Rustic Baguette
Instructions
- Start by patting the roast dry with paper towels, season with salt and pepper on both sides. Preheat oven to 325.
- Heat a large Dutch oven over medium high heat and add the olive oil. Sear the roast to get a nice brown crust, 3 minutes per side. Remove the roast and set aside.
- Add the onion and garlic to the pot, lower heat to medium low. Cook for 3 minutes and then stir in the mushrooms, stems and caps. Add ½ teaspoon Salt & Pepper. Sauté for another 2 minutes. Deglaze the pan with the ½ cup of Counterpoint.
- Return the roast to the pan and nestle it amongst the vegetables. Add the broth, herbs and Worcestershire sauce. Bring mixture to a low boil, cover and place in oven. Depending on the thickness of your roast this will take about 2 hours or so at 325 degrees, you want the meat to be able to shred with a fork.
- Once done, remove the roast from the pan and shred. Scoop out all of the mushroom caps, set aside with meat. Strain the remaining solids from the jus, put the strained jus into a saucepan and keep warm.
- To assemble the sandwiches, slice the baguette lengthwise and on one side mound the roast, on the other side layer the mushrooms. Top both sides with slices of cheese. Place in oven on baking sheet, heat until you can smell the bread toasting and the cheese is melted. Sprinkle the arugula on top of the cheese of the meat side, drizzle with horseradish sauce and top with the mushroom half, slice and serve with the warmed jus.
My Horseradish Sauce
Ingredients
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 heaping tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon worcestershire sauce
- salt and pepper to taste
Instructions
- Mix all ingredients together and chill.
