Beef Dip with Creamy Horseradish Sauce - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

1 each & 30 mls beef au jus (216 g/7.6 oz)

Ingredients

	Metric	Imperial
Pulled Beef, Fully Cooked	1.5 kg	3 lbs 5 oz
Mayonnaise	250 ml	1 cup
Horseradish, prepared	60 ml	1/2 cup
Sour Cream	20 ml	1 Tbsp 1 tsp
Lemon Juice	20 ml	1 Tbsp 1 tsp
Garlic Powder	5 ml	1 tsp
Beef Broth, prepared, Reduced Sodium	500 ml	2 cups
Submarine Bun, whole wheat or French Stick, 12 inch (240 g/8.4 oz)	8 1/3 bun	8 1/3 bun
Margarine	125 ml	1/2 cup
Beef Au Jus, prepared	750 ml	3 cups
Mozzarella Cheese, shredded	500 g	500 g

The day before, remove cooked pulled beef from the freezer and thaw under refrigeration at <4'C/40'F. Preheat convection oven at 325'F/165'C.
Prepare Horseradish Cream Sauce at least 30 minutes before assembling the sandwich for the flavours to blend. Mix the mayonnaise, horseradish, sour cream, lemon juice and garlic powder in a bowl until completely blended. Cover and place under refrigeration at <40'F/4'C until assembly of the sandwich.
Place cooked pulled beef in insert pan and break apart. Pour prepared Beef Broth over beef. Cover with lid/foil. Heat for ~ 15 minutes or until internal temperatures reaches 165'F/74'C held for at least 15 seconds.
Heat Beef Au Jus in a saucepan. CCP-Maintain >140'F/60'C.
Cut 12" submarine buns or french stick into three (4" length pieces). Slice in half and place on baking sheet. Butter the top side of the bun with 5 mls/1 tsp margarine and the bottom side of the bun with 15 mls/1 Tbsp Horseradish Cream Sauce. Place 60 grams/2.1 oz warmed pulled beef on top of the sauce; top with 10 grams of shredded mozzarella cheese. Heat in a preheated convection oven at 325'F/165'C until cheese melts. Serve immediately.
Cut in half and serve along with 30 mls of beef au jus in a portion cup for dipping.

Serve with roasted potato wedges and steamed broccoli (sides not included in the nutritional analysis).