Au Jus Sandwich
The au jus sandwich is also known as roast beef au jus, and is better known in America as the french dip sandwich. It traces its origins to downtown Los Angeles in either 1908 or 1918, when a local restaurant owner was making a sandwich for a police officer and accidentally dropped it into a pan of beef broth.
- Prep
- 18 min
- Cook
- 1 hr 17 min
- Total
- 1 hr 35 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine all the ingredients except the rolls in a slow cooker or crock pot. Let the mixture simmer for at least six hours. This step is critical because it makes the meat tender.
Procedure
Serve beef on split rolls.
Procedure
You can either pre-dip the sandwich, or serve with a bowl of meat drippings. When serving the drippings separately, remove the beef shreds from the juices and serve with a small bowl of meat drippings on the side. Dip the sandwiches in the drippings as you eat.
Notes, tips, and variations
Bread can be toasted and buttered before adding beef.
Notes, tips, and variations
In the original sandwich, the bread was dipped in the juice prior to adding the meat, rather than dipped at the table.
Notes, tips, and variations
Other meats can be substituted, including lamb, pork, and turkey.
Notes, tips, and variations
Try adding cheese, horseradish, or mustard to the sandwich.
Warnings
Always follow the instructions for your slow cooker or crock pot.
Photo: Vranak · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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