Separate names with a comma.
Discussion in 'Food & Cooking' started by banta, May 1, 2014.
What would be a good cut of meat for french dip in place of prime rib
Roast an eye of round so it's still pink, slice it thinly.
Inside round.......use them all the time, makes a damn good sandwich.
Last batch I did was with rump roast. Cooked very rare, chilled, then sliced as thin as possible and heated in the broth.
Sirloin roast also, I use them all the time for this. I smoke until medium rare then chill overnight. Run through my slicer then a quick reheat in some beef broth that I then use for dipping.
Top butt sirloin really has great flavor.....
I use sirloin tip roast.