Royal French Dip: A Smoker's Delight

Royal French Dip: A Smoker's Delight

240 mins
medium
4 servings

Indulge in a decadent French Dip, expertly smoked to perfection. This recipe elevates the classic with rich bone marrow butter and flavorful onions.

BeefFrench DipSmoked

Equipment Needed

  • Chef's Knife
  • Large Cast Iron Pan
  • Smoker

Ingredients

  • 0.50 cupPrepared Horseradish(Use a good quality horseradish for best flavor.)
  • 2.00 tablespoonsDijon Mustard(Adds a tangy element.)
  • 2.00 tablespoonsChopped Parsley(Fresh parsley is best.)
  • 3.00 clovesMinced Garlic(Use fresh garlic for the best flavor.)
  • to tasteKosher Salt(Season generously.)
  • to tasteBlack Pepper(Freshly ground is best.)
  • 4.00 poundsEye of Round Roast(Choose a high-quality eye of round roast.)
  • 3.00 largeYellow Onions(Thinly sliced for even cooking.)
  • 3.00 cupsBeef Broth(Adds depth of flavor.)
  • 0.25 cupVermouth(Adds complexity.)
  • 4.00 sprigsFresh Thyme(Fresh thyme is best.)
  • 3.00 wholePeeled Garlic Cloves(Adds a subtle garlic flavor.)
  • 2.00 poundsMarrow Bones(Choose high-quality marrow bones.)
  • as neededOlive Oil(For searing the onions.)
  • 1.00 stickButter(For the bone marrow butter.)
  • as neededCrusty Rolls(For serving.)

Instructions

1

Preheat smoker to 275°F (135°C).

Estimated time: 15 minutes

2

Whisk together horseradish, Dijon, parsley, garlic, salt, and pepper.

Estimated time: 5 minutes

3

Remove roast from fridge 30 minutes before cooking; trim silver skin.

Estimated time: 30 minutes

4

Season roast with salt and pepper; coat with horseradish mixture. Place on smoker.

Estimated time: 15 minutes

5

Add oil to smoker pan; add onions and cook until softened.

Estimated time: 20 minutes

6

Add broth, vermouth, thyme, and garlic cloves to smoker pan. Cover and cook for 30 minutes.

Estimated time: 30 minutes

7

Oil marrow bones; season with salt and pepper. Place on smoker tray.

Estimated time: 10 minutes

8

Cook marrow bones for 1 hour.

Estimated time: 60 minutes

9

Remove marrow from bones; chop finely. Mix with butter, parsley, garlic, salt, and pepper.

Estimated time: 10 minutes

10

When roast reaches 125°F (52°C), remove and loosely cover with foil for 20-30 minutes.

Estimated time: 25 minutes

11

Slice roast thinly. Warm rolls in smoker for 10 minutes.

Estimated time: 15 minutes

12

Spread bone marrow butter on rolls; top with sliced onions and beef. Drizzle with jus.

Estimated time: 5 minutes