Irish Dip Sandwich
IRISH DIP SANDWICH
Bennigan's Copycat Recipe
1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
Notes: Bennigan's serves the sandwich with crispy fried onion and American cheese with a side of au jus (the broth) and a sour cream horseradish sauce.
Sour Cream and Horseradish Sauce:
3/4 cup sour cream
2 tablespoons prepared horseradish
1 whole green onion (green and white parts finely chopped)
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
Mix all the ingredients in a small bowl. Cover and let stand at room temperature for 1 hour for the flavors to blend. Refrigerate any leftovers.