Two Los Angeles restaurants have claimed to be the birthplace of the French dip: Cole’s Pacific Electric Buffet and Philippe The Original. Regardless of its origin, our version, made with sliced Stout Roast Beef, Swiss cheese, and pepperoncini, is a sure-fire crowd pleaser.
Stout Roast Beef
Active preparation time: 25 minutes
Total time: 2–4 hours
Serves: 4–6
1 small bunch fresh thyme, about 1 oz (28 g)
1 cup kosher salt
½ cup white sugar
1 sirloin roast, 3–4 lb (1.4–1.8 kg)
1 1/2 cup (12 fl oz/355 ml) similar imperial stout
1 yellow onion, diced
3 celery stalks, sliced ½" (13 mm) thick