Smoked French dip sandwich with fig jam, horseradish cream, and torched brie.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Tyson Fresh Meats Foodservice.
Smoked Shoulder Clod
INGREDIENTS
- 4-5+ lbs. Open Prairie Natural Meats beef shoulder clod
- Rosemary dijon spice blend
METHOD
- Heat your smoker to 200-250f.
- Buy or make some beef stock and fortify with herbs and garlic in a pot for 30 minutes on low. Then place in the smoker for 20 minutes.
- Season and smoke the clod until desired internal temperature. Let cool and slice thin. Pick back up in some of the smoked stock just before serving.
- To build the sandwich: Toast a French baguette. Slather with horseradish cream, fig jam, and the sliced beef. Top with brie and torch.
