If you are gluten free, you are in luck — this recipe is completely free from gluten and is a great way to have this restaurant classic safely in your own home!
originally posted July 4, 2008. Photo and recipe updated 2015 via deposit photos @fudio
Happy Fourth of July! If you are looking for some easy and delicious recipes for a backyard barbecue, try these:
Or, you can make French Dip Sandwiches.
These sandwiches are completely and totally American, because they call for
The Two American Ingredients: beer and red meat.
But this isn’t just any ordinary beer—it’s gluten free!
I finally tracked down some Redbridge beer at a local Beverages and More. Redbridge’s website has a zipcode tracker, but none of the locations were close enough.
A quick email later, and Lindsay from Anheuser-Busch confirmed that both our Beverages and More and Whole Foods carry the line.
2 pounds thin pieces of steak meat (fajita meat works well for this!)
1/2 tablespoon granulated sugar
2 tablespoons butter
3 cups beef broth
1 (12-ounce) bottle of beer (I use a gluten free beer)
1/2 teaspoon black pepper
1/4 cup cooking sherry
1 yellow onion, cut in rings
3 cloves smashed and chopped garlic
1 teaspoon Worcestershire sauce
Put the butter into the bottom of the crockpot and turn on.
Add the meat, garlic, and onions, and swirl around in the butter.
Pour in the broth, beer, and cooking sherry.
Add pepper and Worcestershire sauce.
Cover and cook on low for 7-9 hours.
If your meat is still in large chunks, remove it carefully, and slice.
Return the meat back to the broth.Serve on rolls.
Since we are gluten free, I used a gluten free hoagie roll, sliced, but if you aren’t gluten free I’d choose a sourdough french roll.
Dip the sandwich into the broth before each bite for a nice juicy flavor and consistency.
These were so much fun and tasted marvelous!
And Very American.
Thanks to my reader, Jenny,
for this idea!
Jenny also has a good tip about slow-cooking in hot climates. We’re lucky here in that it never gets terribly hot, but we used to live where summertime temperatures were well over 100 degrees daily.
Jenny shares her tips:
“I set the crockpot on an outdoor table and cook outside, I have an outlet right by my sliding glass door, so I cook on our patio, and I can keep an eye on it, then my kitchen doesn’t heat up… You can also set it on a workbench in the garage.
Just some useful things I personally do for the summer crock potting!”
What a great thing! Long live the crockpot!!
You look like the kind of person who likes to make Take Out at home. Here you go! 🙂