A new twist on a classic dish, made with Montreal smoked meat, a smoky beef, and Canadian bacon. In our house, we usually eat the au jus after we're done dipping our sandwiches in it.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
490 Calories
Recipe Instructions
Step 1
Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes.
Step 2
Pour beef stock, soy sauce, and Worcestershire sauce into onion mixture; add bay leaves. Drop in Montreal smoked meat and Canadian bacon one slice at a time. Bring to a boil, then reduce heat and simmer for 20 minutes.
Step 3
Use tongs to remove meat from the stock and distribute evenly inside sandwich baguettes. Remove bay leaves; ladle stock into individual bowls for dipping. Serve hot.
Ingredients
2 tablespoons butter
2 bay leaves
2 tablespoons Worcestershire sauce
1 cup soy sauce
3 garlic cloves, crushed
1 ½ cups sliced onion
8 ½ cups beef stock
1 ¼ pounds Montreal smoked meat (smoked brisket)
⅓ pound thinly sliced Canadian bacon
10 (7 inch) baguettes, slit lengthwise but still attached
