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4 Best Beef For French Dips: What Type Of Beef Makes The Best French Dip?

Are you a fan of French food? If yes, this article will show you some tips to choose the best beef for the classic French dip sandwiches so that you will never go wrong with this delicious dish.

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How to choose beef for French dips?

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Your beef cut is going to be slow-cooked in a French dip recipe, therefore, the tips to choose beef for French dips might be different from what you choose for the best steak.

If you don’t know what to consider when buying beef for French dip sandwiches, the following tips will help:

1.     A tough cut of beef works better in this case

A tough cut of beef is sometimes overlooked because most people desire a tender cut like a tenderloin, filet mignon, or ribeye steak.

However, a tough cut of beef turns out to be ideal when it comes to slow-cooking recipes.

Buying a tough beef cut will benefit you in different ways.

For example, it often comes with a great marbling fat content that can help moisten and add flavor to your beef cut.

Another thing is that a tough cut is usually more affordable so that you can have a delicious and hearty meal without breaking your budget.

2.     Buy a fresh cut of grass-fed beef

The second thing to keep in mind when buying beef for French dips is that you should buy a fresh cut of grass-fed beef.

Normally, grass-fed beef is sold at a higher price because it is considered healthier and tastier.

The texture of the meat is firmer while still being tender when properly cooked, the flavor is more fragrant, and the meat itself doesn’t contain any antibiotics or hormones.

Remember to look for a fresh cut of grass-fed beef from a reputable store so that you won’t waste your money by some tricks of certain sellers.

3.     Buy a whole cut of beef and serve pulled or sliced

When cooking beef for a French dip sandwich, your beef cut is often pot-roasted or braised.

Therefore, it is best to opt for a whole cut of beef so that the meat is sweet and flavorful after being slow-cooked.

When served with French bread, the cooked beef can be sliced or pulled apart, drizzled with its juice.

Best beef for French dips

There are many cuts of beef out there, but in general, a roast cut of beef works best in a French dip sandwich recipe.

Here are some of the best ideas for beef cuts that are perfect for making French dips:

1.     Chuck roast

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Chuck roast is one of the most common cuts for any slow-cooking recipe, including making beef for French dips.

The reason is that this cut is affordable and made of a lot of connective tissues and marbling fat.

When slow-cooked a chuck roast, either pot roasting or braising, the resulting dish can melt in your mouth while still being very flavorful.

2.     Rump roast

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A rump roast is another top choice for making French dips.

This is a roast cut from the rear end of the animal.

The word “rump” comes from Old English, meaning “back.” It is often slow-cooked with seasonings to add flavor.

A rump roast is also typically cheaper than most cuts of beef, making it a favorite of people from all classes.

3.     Brisket

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Brisket is also a good cut for pot roasting and served with French bread.

It comes from the chest area of the cow and is prized for its lean texture with little marbling fat.

A brisket cut is often used for making corned beef or pastrami, but it can be used for a slow-cooking recipe so that meat is fork-tender and juicy.

4.     Top round roast

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The last recommendation from us is a top-round roast.

This economical cut is relatively lean, therefore, it should be roasted to medium-rare so that the meat is tender but still juicy.

The juice can be used to serve with the beef slices in a French dip sandwich to enhance the flavor of the dish.

The bottom line

The beef that you choose for a French dip sandwich is very important.

It is crucial to find a high-quality piece of meat with a good marbling fat content.

It should be cooked until the meat is tender but still juicy and flavorful.

The cooking method can vary to have a tender and delicious piece of meat, but make sure that it can melt in your mouth and served with some flavorful juices produced from the cooking process.

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