French Dip Quesadilla

220 mins
Serves 1
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Directions

  1. 1Heat butter and oil in a wide pan over medium.
  2. 2Add onions and salt.
  3. 3Toss to coat the onions.
  4. 4Cook onions for 10 to 12 minutes, stirring occasionally until they soften.
  5. 5Drop heat to medium-low.
  6. 6Add sugar to the onions.
  7. 7Continue cooking onions for 25–35 minutes, stirring every few minutes until deep golden and jammy, splashing in broth to deglaze if needed.
  8. 8Season the beef with salt and pepper.
  9. 9Sear the beef in a hot dutch oven with oil until browned.
  10. 10Add onions and garlic to the pot and cook for a couple of minutes.
  11. 11Add thyme, oregano, bay leaf, and Worcestershire to the pot.
  12. 12Pour in wine (if using) and reduce briefly.
  13. 13Add broth so the liquid comes halfway up the beef.
  14. 14Cover and braise at 300°F for 2.5-3 hours (or simmer on low).
  15. 15Shred the beef once it is fork-tender.
  16. 16Strain the braising liquid and use as au jus.

Ingredients

  • 2 large yellow onions, sliced thin
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 1 tsp sugar
  • Splash beef broth or water
  • 2 lbs beef chuck, cut into large chunks
  • Salt
  • pepper
  • 1 tbsp oil
  • 1 yellow onion, sliced
  • 4 smashed garlic cloves
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 bay leaf
  • 1 tbsp Worcestershire
  • 2 cups beef broth
  • 0.5 cup red wine
  • 0.5 cup mayo
  • 2 tbsp sour cream
  • 1 tsp prepared horseradish
  • 1 clove garlic, grated
  • 0.5 tsp lemon juice
  • Pinch garlic powder
  • Pinch salt
  • Pinch black pepper
  • Sprinkle parsley

Equipment

mandolinwide pandutch oven

Tips

  • Use a mandolin for slicing onions thin.
  • Don't rush the caramelization of onions.
  • Splash broth to deglaze if the pan dries or onions get too dark.
  • Shred beef once fork-tender.
  • Strain the braising liquid for au jus.