Adjusting to life back in the UK
Anyone who knows what a South African summer is like, will understand the mental adjustment it takes to leave and join a seasonally depressed UK. A SA summer is everything! Vibes are at an all time high, everyone is off work, the beaches are packed, the braai’s (barbecues) are lit 24/7 and the drinks never stop flowing. Then comes a UK winter - the days are short, vibes are low, the pubs are empty and people place themselves in lockdown waiting for spring. (thank god we’ve finally made it!!)
Climatizing to the weather has been no easy feat. Tess & I have spent the last 8 years of our lives living in hot climate in countries like Australia, Vietnam and South Africa, where the temperatures rarely drop below 15°C. So arriving to a solid 2°C felt like we’d moved into a freezer.
If there is one thing that I know I can do to bring some happiness back into my life and the lives of my family and friends - it is to cook for them. Something warm, hearty and so delicious it could cure seasonal depression country wide - The French Dip Sandwich.
And let me tell you, it’s a miracle drug.
Things to note before you shop
Americans call the cut needed for this recipe a Chuck Roast which i’m sure most of you have heard before. If you are in the UK however, we call the cut Braising Steak. It’s an inexpensive cut of beef that needs to be slowly braised to get the best out of it.
The only mistake I made, was not buying enough beef. This recipe is so good you are going to want leftovers for all your hard work. It will shrink during the long cook so having extra is always worth it.
You might find it difficult to buy one large cut in the UK, it tends to be smaller steak size pieces that you buy. I only got 2 but the recipe could easily fit double.
I would also highly recommend that you buy some beef bones to add into the braise. Beef knuckles and shins are a great source of collagen, which besides being incredibly good for you, it will also give your broth an unbelievable depth. You can find them for really cheap at the butchers, I bought mine for £2.
Shopping list
Things to note before you cook
Time and patience are the only skills you need for this recipe. The bigger the cut of meat you have the more time it needs to braise. I found that 4 hours worked really well for the size of meat I had, but there would be no harm in adding a couple hours on. The longer you do, the more tender the beef will be.
Make sure that during the entire cook, your beef is fully submerged in the liquid, this is what will keep the beef moist and prevent it drying out. I like to place a lid on the pot that I’m using, but slightly ajar so that the liquid isn’t bubbling too hard. You want to keep it at a gentle simmer throughout.
Ways of using the leftovers
Personally, the best way for me to use the remaining beef is to make another french dip sandwich. It’s that good you are gonna want to have it again.
If you wanted something different, maybe more tailored to dinner then a really simple way is to serve it hot over some mashed potatoes with a side of tenderstem broccoli and carrots.
If it’s something lighter that you are after, then add it on top of your minute noodles or even add it to a crispy rice and kale salad.
Ingredients
Makes: 2-4 Subs
