Italian Beef

Italian Beef

Although the first stand was opened to the public in the late 1930’s, the origins of this sandwich came about years before.  Italian employees of the meatpacking district would bring home the less-desirable cuts of meat from their workplace and slow roast these in a seasoned broth to tenderize the meat.  It’s always been very important to use a hardy roll that can handle the juicy drippings in this concoction.

 

  • 2-3 Lb Boneless Beef Roast, fat trimmed
  • 2 Green Bell Peppers, sliced lengthwise into 8 pieces
  • 6 C (or 1.5 L) Beef Broth
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Dried Basil
  • 1 Tbsp Black Pepper
  • 2 tsp Onion Powder
  • 2 tsp Dried Oregano
  • 1 tsp Red Pepper Flakes
  • Salt to Taste
  • Olive Oil for cooking green pepper
  • Italian Bread, sliced lengthwise but leaving a “hinge”
  • Jar of Hot Giardiniera

 

Preheat oven to 400 degrees and position oven rack just below center of oven.  Pour beef stock into roasting pan with a rack to allow meat to cook above the juice and drippings.  In small bowl mix together garlic powder, basil, black pepper, onion powder, dried oregano and red pepper flakes.  Rub dry mix all over beef roast to cover entire roast and stir the rest of the dry rub into the beef stock. Place in oven and cook for about 80-90 minutes, or until internal temperature of meat reads about 130 degrees.  Cook bell peppers in olive oil in frying pan on medium-high heat until skin is limp and slightly browned, and set aside.  When meat is cooked remove from oven and place roast on cutting board, where we will let it rest for 10-15 minutes.  Taste beef stock in roasting pan to make last-minute adjustments.  If you have to add water to thin it or salt to bring out flavors then now is your chance, and then return to oven.  With very thin and very sharp knife slice roast as thinly as possible.  Remove roasting pan from oven, and mix the sliced beef back into the roasting pan with broth and juices. Cook for an additional 30 minutes, or until ready to build sandwiches. To assemble sandwich, ladle juice directly onto bun to get it a little wet.  Place a generous portion of beef onto sandwich and top with green peppers and giardiniera.  Ladle a little more juice on to finish.