So as a nod to the French, we cooked the meat in a traditional French braise, but with Mexican spices. You rub the meat and let it sit overnight, and then you sear it, create the braising liquid, let it braise, cool it down, and then pick it all apart. Pick up the meat and a little bit of butter, and then the broth is just the braising liquid.
And because of the Mexican influence here in Los Angeles, what we’ve done with our french dip is a sort of interpretation of birria—which you see in LA done with tacos. Birria is usually made with goat or lamb, which is a little harder for the American palate and also really expensive. So we made it with beef. The dish is usually served with a broth, and you make your taco and you dip it in the consommé and then you eat it, like a wet taco. But we’re serving it in a classic torta. We toyed with putting more on it, but it’s beautiful in its own simple, monochromatic way.
From “Beef Birria Dip” by Chef Jon Shook for Lucky Peach; Art by Gaea Woods
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