... with the delicious smells bubbling out all day long.
Oh yes, it's an exercise in patience, which is not high on my list of qualities.
On our Big Vacation in 2011, the boys discovered a love for French Dip sandwiches. I think I've always loved them, but there's a problem. The roast beef at our local grocery store (deli) is heavily seasoned. Add in the au jus and it's just too salty. *sigh*
Well, I could make it myself, I mean, how hard can this be? (Famous last words, right? And I'm using venison, not beef...)
Judging by smell alone, so far so good, but I'll have to tell you later how it really comes out. I thawed about five pounds of unground venison. I don't even remember what cut it was labeled, because to be honest it's all pretty much the same... tough. But the crock-pot is a good friend to tough meat, right?
So this is French Dip, Take #1.
I trimmed the fat from about 4-5# of meat, and put that in my crock-pot.
2T dried garlic, and
2t dried rosemary, and crushed them together, with
a few shakes of black pepper, and
2 bay leaves, and
sprinkled that over the meat.
I poured in about
1/3 C of soy sauce and
32 ox box of beef broth.
(A couple of cans would've been plenty, but 10 oz of beef broth in the back of my fridge would've turned into a science experiment I don't need.)
The provolone cheese and hoagies are waiting to be toasted.
Wish me luck ;D
** Smiles and seconds, all around :D **