Any Guy's Food Blog

Samuel Adam's Boston Lager is richer and darker than traditional lagers. The idea occurred to me to use a slightly darker beer for a French dip. It was a pretty simple idea too. Roast beef and reduction. That's all there is to it.

Ingredients:

1 Bottle Samuel Adams Boston Lager
1 Roast (Rump Roast or Bottom Round, anything with fat marbled throughout the roast)
1/2 cup french onion soup (from a can or made from a mix)
salt and pepper

Directions:

Pepper the roast generously. Add a little salt to all sides. I even added a pinch of paprika to each side and some light sprinklings of cayenne pepper for a little extra bite. Add about 1/2 cup beer to the pan. Roast the beef in a pan at 375 degrees F for about 45 - 60 minutes depending on the side. If you're unsure, cut into the center and check for just a little pink. When the roast has finished, move it to a cutting board. Transfer all of the drippings from the pan to a small sauce pan. Add the remainder of the beer and the 1/2 cup of french onion soup to the sauce pan. Simmer on medium heat and reduce to about half.

Thinly slice the roast beef and place a generous serving in a roll. Pour some of the reduction into a small dipping bowl.

Eat your sandwich already.

Tasting Notes:

Beer? Win. Beef? Win. Full stomach? Win. This was a particularly easy meal. If you know how to set a timer, then you should be able to make this meal. The reduction will take you maybe 20 minutes. It's a little time consuming, but you don't need to be watching over it the whole time. The sandwich alone would be relatively plain, but once you dip it in the reduction it's delicious. 8 out of 10. Moving on.