Flavorful, tender meat with au jus dipping sauce. Okay so what did I change? I added a little garlic powder, worcester sauce, and mushrooms. Used Guinness Draught for the beer as recommended by others. Couldn't taste the beer at all! I sliced the meat thinly when it's 7 hours was up, then put it back into the sauce for 30min before making the sandwiches. Unfortunately I ended up with hoagie rolls instead of french rolls. Still good but I think the french would have held up a lot better. The store was out of french though so I got what I could. Broiled some provolone cheese onto the hoagie for a min and what a great tasting easy recipe. Served mine with baked potato's. but decided for my lunch I would rather have chips. Fries would work well also and you could dip them in the au jus. This recipe does not take a lot of different ingredients and the only costly part to it really is the meat. If you don't drink beer, check with your local liquor store to see if you can just buy 1. They allow it here in Cheyenne, but every place is different. Lacking a little on the spices on the original recipe, but as long as you have a base recipe the spices are easy to adjust.
Get the recipe HERE
"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
~ Madame Benoit
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