Italian Beef Sandwich
(Chicago Style)
Ingredients
1 Boneless Top Sirloin Beef Roast - 3 lbs.
Trim Fat
Beef Rub
1 Tbs. Black Pepper
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
2 Crumbled Bay Leaves
Approx. ½ Tsp. Chili Flakes (adjust “heat” to taste)
-
2 Lg. Cloves Fresh Garlic
-
6 Cups Beef Broth
-
2 - 3 Baguettes
-
3 Green Bell Peppers
1 Tbs. Extra Virgin Olive Oil
1 tablespoon olive oil, approximately
1 cup Spicy Giardiniera
Make 2 slits on opposite sides of the roast and insert a garlic clove into each slit.
Combine the rub ingredients and rub the beef thoroughly all over. Save any leftovers that do not adhere to use in the cooking juices.
Allow beef to stand at room temperature for 30 minutes.
Preheat oven to 400 degrees.
Bring broth to a boil in a large stock pot. Add any remaining rub ingredients.
Simmer for 15 minutes.
Pour liquid into a 9 X 13 baking pan. If you use a larger pan the liquid evaporate too quickly.
Set the pan on the center rack in the oven. Place a rack on top of the baking pan and lay the roast on top of the rack, above the juice.
Roast at 400 degrees until interior temperature is 130 degrees for medium rate. Roast for approximately 30 minutes per pound. Be careful not to over cook because the roast will cook further during the process.
-
While beef is roasting, cut bell peppers in half. Remove stems and seeds.
Cut into 1/4 inch strips.
Saute pepper strips in olive oil until they begin to brown. Set aside.
-
Carefully remove the roast and then the juice pan. WARNING - DO NOT TRY TO LIFT TOGETHER
-
Remove meat from rack.
Pour off liquid and set aside.
Place meat into pan and place in refrigerator. Allow to cool for 3 hours so that it becomes firm and easier to slice.
-
Chill juice separately.
-
Slice the meat against the grain, as thinly as possible. Use a meat slicer if you have one. The thinner your slices, the better your sandwich.
-
Return juices to saucepan and at medium/low temperature on top of the stove cook until reduced and thickened. Remember to deglaze the pot occasionally.
Lower temperature to simmer, and add beef slices for a minute or two to soak. Don’t over cook the beef. You only want to warm and rehydrate the beef.
If you leave the beef in the juices too long it will loose it’s moisture and tenderness.
-
Slice each baguette into 3 or 4 sections depending on sandwich size you prefer.
Then slice each section almost in half. You want the 2 sides partially attached.
Spoon juice generously onto each sandwich. You want it “wet”.
Place slices of beef across bread. Be generous.
Spoon on additional juice.
Top with bell pepper slices and Giardiniera (to taste)
You can serve as is or alongside dipping bowl of juices.
-
Messy and delicious for 10 - 12 Sandwiches
-
NOTE
You can purchase a good Giardiniera at an Italian Market or see my separate recipe to make your own.
.
(Chicago Style)
Ingredients
1 Boneless Top Sirloin Beef Roast - 3 lbs.
Trim Fat
Beef Rub
1 Tbs. Black Pepper
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
2 Crumbled Bay Leaves
Approx. ½ Tsp. Chili Flakes (adjust “heat” to taste)
-
2 Lg. Cloves Fresh Garlic
-
6 Cups Beef Broth
-
2 - 3 Baguettes
-
3 Green Bell Peppers
1 Tbs. Extra Virgin Olive Oil
1 tablespoon olive oil, approximately
1 cup Spicy Giardiniera
Make 2 slits on opposite sides of the roast and insert a garlic clove into each slit.
Combine the rub ingredients and rub the beef thoroughly all over. Save any leftovers that do not adhere to use in the cooking juices.
Allow beef to stand at room temperature for 30 minutes.
Preheat oven to 400 degrees.
Bring broth to a boil in a large stock pot. Add any remaining rub ingredients.
Simmer for 15 minutes.
Pour liquid into a 9 X 13 baking pan. If you use a larger pan the liquid evaporate too quickly.
Set the pan on the center rack in the oven. Place a rack on top of the baking pan and lay the roast on top of the rack, above the juice.
Roast at 400 degrees until interior temperature is 130 degrees for medium rate. Roast for approximately 30 minutes per pound. Be careful not to over cook because the roast will cook further during the process.
-
While beef is roasting, cut bell peppers in half. Remove stems and seeds.
Cut into 1/4 inch strips.
Saute pepper strips in olive oil until they begin to brown. Set aside.
-
Carefully remove the roast and then the juice pan. WARNING - DO NOT TRY TO LIFT TOGETHER
-
Remove meat from rack.
Pour off liquid and set aside.
Place meat into pan and place in refrigerator. Allow to cool for 3 hours so that it becomes firm and easier to slice.
-
Chill juice separately.
-
Slice the meat against the grain, as thinly as possible. Use a meat slicer if you have one. The thinner your slices, the better your sandwich.
-
Return juices to saucepan and at medium/low temperature on top of the stove cook until reduced and thickened. Remember to deglaze the pot occasionally.
Lower temperature to simmer, and add beef slices for a minute or two to soak. Don’t over cook the beef. You only want to warm and rehydrate the beef.
If you leave the beef in the juices too long it will loose it’s moisture and tenderness.
-
Slice each baguette into 3 or 4 sections depending on sandwich size you prefer.
Then slice each section almost in half. You want the 2 sides partially attached.
Spoon juice generously onto each sandwich. You want it “wet”.
Place slices of beef across bread. Be generous.
Spoon on additional juice.
Top with bell pepper slices and Giardiniera (to taste)
You can serve as is or alongside dipping bowl of juices.
-
Messy and delicious for 10 - 12 Sandwiches
-
NOTE
You can purchase a good Giardiniera at an Italian Market or see my separate recipe to make your own.
.
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