The Corbencito French Dip
| Serves | 8 |
|---|---|
| Ingredients | Beef |
| Day Part | Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Chef Danny Serfer
Blue Collar
Miami
At Blue Collar restaurant, chef Danny Serfer serves a sandwich named after his pal Corben. It’s a twist on a French dip he calls the Corbencito. The sandwich starts with housemade braised brisket that simmers for more than three hours. Serfer piles the sliced brisket on a Portuguese muffin and serves a cup of jus on the side, along with potato pancakes and applesauce.
Ingredients
6 lb. beef brisket
Salt and pepper, to taste
Canola oil, as needed
6 whole white onions, sliced
3 whole carrots, sliced
2 stalks celery, sliced
15 whole garlic cloves, smashed
1 tbsp. crushed red pepper
20 sprigs thyme
2 tbsp. tomato paste
1 bottle (750 ml ) red wine
8 Portuguese muffins or sandwich rolls
8 tsp. strong Dijon mustard
8 potato pancakes (latkes)
Applesauce
Steps
1. Preheat oven to 325 F and season brisket with salt and pepper.
2. In large roasting pan over medium-high heat, heat canola oil. Sear brisket in hot oil on all sides until brown, starting with fat-side down. Remove from pan and set aside.
3. In same pan, combine vegetables, crushed red pepper and thyme. Saute for 5 minutes; add tomato paste and saute 1 minute longer.
4. Add red wine and stir vegetables around while scraping bottom of pan to release crusty brown bits. Bring to a boil.
5. Add brisket back to roasting pan, cover with foil, transfer to oven and cook for 3 hours.
6. Remove brisket and let cool for at least 30 minutes. Slice brisket and season slices with a little more kosher salt. Strain vegetables out of liquid, but reserve liquid.
7. To assemble, toast Portuguese muffins or sandwich rolls. Dab Dijon mustard on each side, pile high with brisket and serve au jus, sided by potato pancakes and applesauce.