French Dip

There’s a long standing rivalry between two of the oldest restaurants in L.A. – Philippe’s the Original and Cole’s. Both are more than 100 years old and both claim to have invented the French dip sandwich. But neither can claim to cook their beef using the power of the sun.

Sun Oven French Dip


1 onion, sliced

1 1/2 pounds beef chuck roast

2 tablespoons red wine vinegar

1 clove garlic, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

French rolls for serving.


Set Sun Oven out to preheat.

Scatter half of the sliced onion in a large pot. Set the roast on top of the onions. Top with the remaining onions and garlic. Pour the vinegar over the meat. Season with salt and pepper. Cover and transfer to the Sun Oven. Cook until the meat is very tender, 2 1/2 to 3 hours. Transfer the meat to a cutting board and shred. Drain the broth through a sieve into a medium bowl, discard the solids. Make sandwiches with the French rolls. Serve the broth on the side.



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