Italian Beef

Amazing Italian Beef! If you’ve ever been to Chicago and had that famous sandwich, you know what I mean! Make this at home, there are a few steps, but all easy. So incredibly flavorful! Have your friends over for an Italian party!

Ingredients:
Make 10 -12 sandwiches
Spice rub:

  • 1 entire head of garlic, paper removed
  • 1/3 cup of extra virgin olive oil
  • 2 tsp of dried basil
  • 2 tsp of dried oregano
  • 2 tsp of freshly ground black pepper
  • 2 tsp of sweet paprika
  • 1 tsp of crushed red pepper
  • 1 Tbs of onion powder
  • 3 tsp of kosher salt

Beef and sandwiches:

  • 1 – 4 lb beef rump roast
  • 1 Tbs of olive oil for searing
  • 5 cups of of beef stock
  • Sliced Provolone cheese
  • french bread, sliced into 6″ sub lengths or 6 ” sub rolls
  • Giardiniera, chopped (prepared Italian relish)

Sauteed Green Peppers:

  • 2 or 3 green bell peppers, thinly sliced
  • 2 tsp of olive oil
  • 2 garlic cloves, chopped
  • 1 tsp of kosher salt
  • 1 tsp of pepper

Directions:
Preheat oven to 225° 

 Place all of the spice rub ingredients in a food processor, pulse until very smooth.In a dutch oven or cast iron skillet, over high heat, add the oil and sear the beef until nicely browned, about 5 – 6 minutes on each side. Let cool slightly, if you seared in a skillet, place the beef in a dutch oven, add the beef stock and rub the spice mixture on the beef.
Cover, place in the preheated oven and roast for about 1 1/2 – 2 hours or until it reaches 120° degrees. You want it be very rare because it will cook further when dunked in the sauce before serving. It’s best to just leave the thermometer in while baking.Cooking time will vary, so check it after 1 hour. Let the roast cool at room temperature, transfer to a smaller container to refrigerate overnight.Strain the cooling liquid and refrigerate it overnight also.The next day, saute the peppers in the oil just until they start to soften, 5-6 minutes, then add the garlic, salt and pepper, saute 1 more minute.

DSC02648 Remove the sauce and beef from the fridge, the sauce will have a little fat on top, leave it there, it melts.DSC02655Pour the sauce into a saucepan and bring to a simmer. Slice your roast as thin as you possibly can.DSC02660Place the sliced beef into the simmering sauce, just for a minute or two to heat it through.DSC02662Time to build your sandwich, slice the bread. but don’t cut all the way through.
DSC02658Pile the beef in and top with the cheese first so it melts, then the sweet peppers and the Giardiniera.
Serve with sauce on the side or do it the traditional way, use tongs and dip the entire sandwich into the simmering sauce. Oh yeah, it’s messy but insanely good! I took this picture before dipping!
DSC02671

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Comments

  1. Leave a Reply

    stuart McDonald
    February 20, 2016

    Looks Great! Looking forward to trying to make this without pepperoncinni.

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