French Dip

[_john]

I would like to learn how to make a really good french dip sandwich. What type of bread is best? What cut of beef should I use, how should it be cooked, and sliced? How do you make restaurant style "jus"? Does anyone have experience working in a restaurant that served french dips? Can you tell me about the work flow? And what are the quintessential sides?

Man, I could go for a french dip after just typing this...

[rotuts]

I make a FD of sorts when I "Roast" beef a la Sous Vide.

I SV beef at 131 F for the amount of time it needs to be paasturized and based on the toughness of the cut:

shoulder ( chuck-eye ) at least 48 hrs etc.

I deconstruct the beef into individual muscles and bag them so I know how the grain is running.

I slice thin against the grain and use the "juice" in the bag as the initial "dip"

after that use "good" beef stock.

I use sourdough bread but make it any bread with a "good crumb" you enjoy.