Roast beef melt with caramelized onions on leftover braised chuck
ByronTalbott · ♥ 1.1K likes · 36.4K views · 4 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 7–8 oz braised chuck roast
- 2 tbsp malt vinegar
- ¼ cup water
- 2 tbsp homemade mayo
- 2 tbsp chervil
Reheat the leftover braised chuck in a pot over medium heat until the jus melts and the beef is soft and tender.
Reheating the braised beef
- onion
- oil
Slice the onion and cook in a little oil in a hot pan until lightly colored.
- Worcestershire sauce
Add malt vinegar and Worcestershire; add water a little at a time to lift the color off the bottom of the pan.
- beef jus
- black pepper
- salt
- 1 whole brioche bun with sesame seeds
Optionally add a little beef jus for richness; season with black pepper and a pinch of salt; take off the heat.
Spread mayo on the bun halves on a tray and toast under the broiler.
- 2 slices Swiss cheese
Stack the beef and onions on the toasted bun, top with two slices of Swiss cheese and melt in the oven.