The Biggest French Dip You Ever Saw

By á-174942

Ingredients

• OPTIONAL GARNISH:
• 1 garlic head
• 1 tablespoon salt
• 1 tablespoon freshly-ground black pepper
• 1 boneless pork butt - (4 1/2 lbs)
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons hot mustard
• 1 tablespoon prepared horseradish
• 4 cups beef broth
• 1 small onion cut in half
• 1 small carrot cut in half
• 1 celery stalk cut in half
• 3 baguettes
• Pickle spears
• Olives
• Cornichons

Details

Servings 16

Preparation

Step 1

Heat the oven to 350 degrees.

Separate and peel the cloves of garlic. Place in a food processor along with the salt and pepper. Process until a paste forms, about 10 seconds. Rub the paste all over the pork, then place the pork in a large roasting pan. Cover the pan tightly with foil and roast until the meat is very tender, about 3 hours.

Meanwhile, stir together the sour cream , mayonnaise, mustard and horseradish. Chill.

Bring the beef broth to a boil in a medium saucepan over medium heat. Reduce the heat to medium-low and add the onion, carrot and celery. Simmer until the liquid has reduced by half, about 35 minutes. Strain the broth, discarding the solids, and add to the roasting pork. Replace the foil and continue cooking.

When the pork is tender, uncover and continue to roast until lightly browned, about 20 minutes. Remove from the pan, reserving the juices. Cover the pork loosely with foil and let stand, about 30 minutes, then shred the meat. Skim as much fat as possible from the juices.

Cut the baguettes in half lengthwise then dip each half, cut-side down, into the juices. Divide the meat among the baguettes. Garnish with pickle spears, olives or cornichons, if desired. Serve with the remaining juices and chilled mustard mixture on the side.

This recipe yields 16 servings.

Each serving: 472 calories; 1,194 mg. sodium; 87 mg. cholesterol; 16 grams fat; 5 grams saturated fat; 48 grams carbohydrates; 32 grams protein; 2.92 grams fiber.