Au Jus
- • 2 tbsp unsalted butter
- • 3 garlic cloves
- • 1 ½ tsp dry thyme
- • 1 large carrot, halved
- • 1 qt Golden Ladle Organic Beef Stock
- • 1 tbsp tamari (replace for soy sauce)
- • 2 tsp Worcestershire
- • 1 scallion, thinly sliced
- • Salt
Sandwich
- • 1 8-10oz baguette
- • ¼ stick unsalted butter, at room temperature, or softened in the microwave
- • 3 tbsp mayonnaise
- • 5 oz Swiss cheese slices
- • 1 ½ tbsp prepared horseradish/li>
- • 1lb. shaved deli roast beef
PreparationIn a medium pot, melt the butter over a medium low heat; add the garlic and thyme. Cook until the garlic browns. Around 3 minutes. Add the carrot and broth, and simmer over low heat for 30 minutes. Keep warm until ready to serve. Remove from the heat and stir in the tamari and Worcestershire. Strain to remove the solids and add salt and finely ground black pepper to taste. While the broth simmers, heat the oven to 425 degrees. Cut the baguette crosswise into four pieces. Split each piece in half lengthwise to make two sandwich halves. Spread the baguette with softened butter and toast in the oven until the bread is lightly toasted. Around 8 minutes. Combine the mayonnaise and horseradish. Spread over the bottom half of the toasted bread. Stuff the beef into the top of the bread, layer the slices of Swiss cheese and place back into the oven until it melts. Around 5 minutes. Place the top half of the bread to form the sandwich. Serve warm, with the au jus on the side for dipping.
