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french dip

post #1 of 8
Thread Starter 

What would be a good cut of meat for french dip in place of prime rib

post #2 of 8

Tri-tip. 

post #3 of 8

Roast an eye of round so it's still pink, slice it thinly. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 8

Inside round.......use them all the time, makes a damn good sandwich.

post #5 of 8

Last batch I did was with rump roast.  Cooked very rare, chilled, then sliced as thin as possible and heated in the broth.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 8

Sirloin roast also, I use them all the time for this. I smoke until medium rare then chill overnight. Run through my slicer then a quick reheat in some beef broth that I then use for dipping.

post #7 of 8

Top butt sirloin really has great flavor.....

post #8 of 8

I use sirloin tip roast.

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