Cheesy Beef Brisket French Dip Style Sandwich
Serves 2 | with Onion Marmalade, Mustard Mayo and Red Wine Jus Dip
- Sulphites
- Celery
- Mustard
- Cereals containing gluten
- Oats
- Rye
- Soya
- Wheat
- Barley
- Nuts
- Sesame
- Walnuts
- Lupin
- Milk
- May contain traces of allergens
A French dip sandwich is characterised by a soft bread roll filled with beef and melted cheese, served with a savoury jus for dipping the sandwich into. This twist on the classic is filled with tender slow cooked beef, Cheddar cheese, onion marmalade and mustard mayo. Dunk into red wine jus for an indulgent lunchtime meal.
Ingredients
280 grams
Slow Cooked Beef
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
10 grams
Wholegrain Mustard
(Contains: Mustard)
100 grams
Mature Cheddar Cheese
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley, Nuts, Sesame, Walnuts, Lupin, Milk, May contain traces of allergens)
40 grams
Onion Marmalade
20 grams
Wild Rocket
Not included in your delivery
150 milliliter(s)
Water for the Jus
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the beef from the packaging. Place in an ovenproof dish along with the juices. Season with salt and pepper and cover loosely with foil.
c) When the oven is hot, roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.
a) Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
b) Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.
c) Remove from the heat and cover to keep warm.
a) In a small bowl, combine the wholegrain mustard and mayonnaise (see pantry for amount).
b) Grate the cheese.
c) About 10 mins before the beef is ready, sprinkle a little water over the baguette and bake on the middle shelf of your oven, next to your beef, until toasted and golden, 10-12 mins.
d) Once the bread is baked, allow to cool, 5 mins.
a) Once the beef is cooked, remove from the oven, then discard the foil and any cooking juices.
b) Use two forks to shred the beef as finely as you can.
c) Sprinkle the cheese over the beef and pop back into the oven until the cheese has melted, another 3-4 mins.
a) Once the baguette has cooled, slice it in half lengthways.
b) Spread the onion marmalade over the base of the baguette and the mustard mayo over the lid.
a) Once the cheese has melted, pile the cheesy beef into the baguette. Top with the rocket.
b) Sandwich on the baguette lid, slice in half widthways and share between your plates.
c) Serve the red wine jus in a bowl on the side to dip the sandwich into TIP: Reheat first if needed, adding a splash of water to loosen it if it has become a little too thick.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, comforting flavours, with some finding it restaurant-quality. The onion marmalade helped balance the savoury taste.
- Ease of prep: The recipe was generally easy to prepare, with straightforward assembly of the sandwich components.
- Suggestions: Consider shredding the beef before sending to simplify preparation. Adjust the amount of onion marmalade to taste.
