Baron of beef sandwich

Baron of beef sandwiches (or beef dip) has become a family tradition on the evening we (finally!) trim the Christmas tree.

I’m not one for getting the tree up on the first of December. Grinchily resisting the girls’ pleas, I wait until the afternoon they break up from school to start our Christmas celebrations. It feels sweeter and more concentrated that way.

Low-fuss and flexible in terms of timing, this dinner pretty much makes itself while we transform the living room with decorations, fairy lights and lashings of tinsel.

Satisfied with our efforts, we sit down to enjoy our baron of beef sandwiches. We eat by candlelight to best enjoy the shimmering silver beauty of our tree.

Baron of beef sandwich

• 2 kg topside beef roast
• 2 white baguette, cut into sandwich-sized lengths
• 1 litre beef stock
• butter
• horseradish sauce (optional)

1. Preheat the oven to 325°F (160°C). Season the roast with salt and pepper, place in a roasting tin and cook for about two hours (for medium-rare meat).
2. Leave the meat to rest for half an hour, then slice thinly.
3. Slice and butter the baguette pieces.
4. Heat the beef stock, then divide into individual serving bowls.
5. Allow each person to assemble their own beef sandwich, adding horseradish if desired.
6. Dip each mouthful of sandwich in the hot broth before eating.

Tags: baguette, Christmas, roast beef