Savory Beef Dipper Sandwich

Yield:

32 servings, one sandwich each

Ingredients

Ingredients	Weights	Measures
eye of round beef roasts	10 lb. 5 lb.	2 each 1 each
beef broth	132 oz. 64 oz.	1 gal. 2 qt.
water	132 oz. 64 oz.	1 gal. 2 qt.
A.1. Original Steak Sauce	64 oz. 32 oz.	2 qt. 1 qt.
carrots, peeled, large dice	1 lb. + 2 oz. 9 oz.	6 each 3 each
celery, large dice	1 lb. 8 oz.	8 each 4 each
yellow onions, large dice	14 oz. 7 oz.	2 each 1 each
fresh garlic, pureed	2-1/2 oz. 1 oz.	6 Tbsp. 3 Tbsp.
ground cumin	1 oz. 1/2 oz.	1/4 cup 2 Tbsp.
coriander seed	2 oz. 1 oz.	1/4 cup 2 Tbsp.
celery salt	3 oz. 1-1/2 oz.	1/4 cup 2 Tbsp.
torpedo rolls, split	- -	32 each 16 each
pepperJack cheese slices (1 oz. each)	2 lb. 1 lb.	32 each 16 each

Directions

PLACE meat in deep roasting pan. Combine broth, water, steak sauce, vegetables, garlic and seasonings; pour over meat. Cover. Bake at 375ºF for 4 hours or until meat is medium doneness (160ºF).

REMOVE meat from braising liquid; cool. Strain braising liquid; discard strained vegetables. Pour about 1-1/4 gal. (or 2-1/2 qt. for trial recipe) of the strained liquid into large saucepan; bring just to boil. Simmer 15 to 20 min. or until slightly thickened. Remove 2 qt. of the reduced liquid (or 1 qt. of the reduced liquid for trial recipe); pour into separate saucepan to keep warm to serve with the sandwiches.

SHRED meat with fork. Add to remaining liquid in saucepan; cook until heated through, stirring occasionally.

FOR each serving: Toast cut sides of 1 of the rolls. Use a slotted spoon to place about 3/4 cup of the meat in roll; top with 1 cheese slice. Serve with 1/4 cup of the reserved liquid in small ramekin.

Kraft Kitchens Tips

Make Ahead

Meat can be cooked and shredded ahead of time. Cool, then store in tightly covered container in refrigerator up to 2 days. Cook until heated through before using to assemble sandwiches.

K:55360v01:109961

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