Phillipe the Original

French DipThe city of Los Angeles, California has changed a lot since 1908, but one LA eatery has withstood the test of time, and that is Phillipe the Original. Phillipe's is LA's oldest restaurant and also the home of the French Dip sandwich. Legend has it that a police officer ordered a roast beef sandwich and the server accidentally dropped the French bread for the sandwich into the roasting juices from the meat. After apologizing and asking the police officer if he would like a new sandwich, the police officer politely told the server he would take that one. To his surprise he loved it and recommended it to all of his friends, and that is how the French Dip sandwich was born.

French Dip Sandwich

Recipe courtesy Phillipe the Original

1 small onion, chopped

1 small carrot, chopped

1 stalk celery, chopped

1 small leek, white part only, chopped

2 cloves garlic, chopped

1 sprig fresh thyme

1/4 teaspoon dried sage

1/4 teaspoon dried oregano

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

2 pounds beef top round roast

Salt and freshly ground pepper

2 cups beef broth

6 French rolls

1. Preheat the oven to 300 degrees F. Combine the vegetables, garlic and thyme in a large roasting pan. Rub the dried herbs and spices all over the beef; season generously with salt and pepper. Place the beef on the vegetables and roast for about 45 minutes. Remove the meat from the pan, cover loosely with foil and set aside to rest for 30 minutes

2. While the meat is resting, put the roasting pan on the stove and cook the vegetables over high heat until they are browned and the liquid has evaporated. Pour off any excess fat. Add the beef broth to the pan. Transfer the liquid and vegetables to a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the liquid reduces by half, about 30 minutes. Strain the sauce and season with salt and pepper. Keep warm.

3. Trim any excess fat from the beef and thinly slice. Cut the rolls in half and warm in the oven. Dip the cut side of each half of the roll in the sauce and top with beef.