MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: French Dip Sandwich
Categories: Beef, Breads, Vegetables, Wine
     Yield: 4 Sandwiches

     1    Recipe for Hard-Crusted
          - Baguette or Submarine
          - Sandwich Roll
     1 lb Roast beef; thin sliced

MMMMM---------------------------AU JUS--------------------------------
     1 qt Gluten-free beef broth;
          - purchased or homemade
   1/2    Yellow onion; peeled, root
          - kept intact, sliced part
          - way through onion so it
          - will spread out while
          - cooking
     1 tb Better than Bouillon (or
          - other gluten-free beef
          - concentrate)
   1/2 c  Red wine

 For The Rolls:

 Make either the Hard-Crusted Baguette or Submarine Sandwich Rolls
 ahead of time. They can be re-heated when assembling the French Dip
 Sandwich.

 For The Au Jus:

 Put all above ingredients in a 3 qt pot and simmer for 30 minutes
 uncovered to reduce the liquid. Do not boil, just a gentle simmer
 for onion to cook and flavors to meld. Onion will become
 translucent when done.

 Warm up the rolls in an oven or toaster oven.

 Place meat in hot Au Jus. Use tongs to lift meat out of jus and put
 on warm rolls. Portion the Au Jus into 4 individual cups, about
 1/2 cup each. Put a little onion in each if you like. Serve on the
 side of the sandwich.

 Recipe FROM: http://www.pamelasproducts.com

 Uncle Dirty Dave's Kitchen

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