French dip toastie
Expanding on the American classic, this toastie made with thick slices of Hovis Soft White thick sliced bread is packed with slow-cooked beef short rib, a jalapeño salsa for bite, and melted cheese. It's served with a rich, meaty gravy and brushed with garlic butter for the perfect crisp exterior.
Ingredients
Metric
Imperial
For the beef short rib
- 1 tbsp of olive oil
- 500g of beef short rib
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 250ml of beef stock
- 125ml of red wine
- 1 tbsp of Worcestershire sauce
- 1 tsp yeast extract
- 1 sprig of fresh thyme
- salt and pepper to taste
For the jalapeño salsa
- 1 jalapeño, finely chopped
- 1/2 small red onion, finely chopped
- 1 tbsp of fresh coriander, chopped
- 1 juice of half a lime
- 1/2 tsp salt
For the gravy
- 250ml of beef stock
- 1 tsp yeast extract
- 1 tbsp of butter
- 1 tsp cornflour, mixed with 1 tbsp water
For the toastie
- 100g of mature cheddar, grated
- 50g of mozzarella cheese, grated
- 4 slices of Hovis Soft White thick sliced bread
- 2 tbsp of butter
Method
Preheat the oven to 150°C (130°C fan)
Heat the olive oil in a large ovenproof pan over medium heat. Brown the short ribs on all sides, then remove and set aside
- 1 tbsp of olive oil
- 500g of beef short rib
In the same pan, sauté the onion and garlic until softened. Add the beef stock, red wine, Worcestershire sauce, yeast extract and thyme
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 250ml of beef stock
- 125ml of red wine
- 1 tbsp of Worcestershire sauce
- 1 tsp yeast extract
- 1 sprig of fresh thyme
Return the ribs to the pan, cover, and transfer to the oven. Cook for 3 hours, or until the meat is tender and falling off the bone. Once cooked, shred the beef, discarding any excess fat and taste for seasoning
- salt and pepper to taste
30 minutes before the beef is finished, begin preparing the other elements. Mix the jalapeño, red onion, coriander, lime juice and salt in a small bowl. Set aside
- 1 jalapeño, finely chopped
- 1/2 small red onion, finely chopped
- 1 tbsp of fresh coriander, chopped
- 1 juice of half a lime
- 1/2 tsp salt
Next, make the gravy. In a small pan, heat the beef stock and yeast extract over medium heat. Stir in the butter and bring to a simmer
- 250ml of beef stock
- 1 tsp yeast extract
- 1 tbsp of butter
Add the cornflour mixture and stir until the gravy thickens. Remove from the heat
- 1 tsp cornflour, mixed with 1 tbsp water
Once the beef is shredded, mix the grated cheddar and mozzarella together. Butter one side of each bread slice
- 100g of mature cheddar, grated
- 50g of mozzarella cheese, grated
- 4 slices of Hovis Soft White thick sliced bread
- 2 tbsp of butter
Place two slices, butter-side down, in a pan over medium-low heat. Top with some shredded beef, cheese and a spoonful of jalapeño salsa
Cover with the remaining slices of bread, butter-side up. Cook for 3-4 minutes or until golden brown, then flip and cook until browned on both sides and the cheese is melted
Cut the toasties in half and serve with the warm gravy for dipping
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