Drew Swantak/Thrillist
Drew Swantak/Thrillist
Drew Swantak/Thrillist
Drew Swantak/Thrillist
Drew Swantak/Thrillist
Drew Swantak/Thrillist
Drew Swantak/Thrillist
Drew Swantak/Thrillist
Drew Swantak/Thrillist
Drew Swantak/Thrillist
Drew Swantak/Thrillist
Drew Swantak/Thrillist
Drew Swantak/Thrillist

Italian Beef Recipe

Total Time: Two days (30 minutes active)
Yield:  4 sandwiches

Ingredients:

  • 5 pounds rump roast with lots of marbling
  • 1 head garlic, plus 2 cloves, minced and divided
  • 1 tablespoon, plus 1 teaspoon, kosher salt, divided
  • 1 tablespoon, plus ½ teaspoon, freshly ground black pepper, divided
  • 1 tablespoon dried oregano
  • Several sprigs of fresh oregano
  • 1 tablespoon red pepper flakes
  • 2 red bell peppers, cut into large, long chunks
  • 2 green bell peppers, cut into large, long chunks
  • 2 tablespoons olive oil
  • 1-2 large loaves fresh Italian bread
  • 1 cup jarred hot giardiniera

Directions:

  • Preheat oven to 375℉.
  • Season the roast with a head of minced garlic, 1 tablespoon salt, 1 tablespoon black pepper, dried oregano, fresh oregano, and red pepper flakes. Place it in a 6-quart roasting pan or Dutch oven. Pour 3 quarts of water into the pan (not directly over the roast). Bake for 1 to 1½ hours or until the center of the roast registers 150℉ on a meat thermometer.
  • Let the roast cool to room temperature.
  • Remove roast from the pan, wrap it in foil, and refrigerate overnight. Pour the broth through a fine-mesh strainer into a container and refrigerate overnight.
  • The next day, transfer the broth and any fat into a wide pot. Bring to a gentle simmer (not boil) over low heat. Cover and simmer for 30 minutes to develop the flavor.
  • In the meantime, make the peppers. Preheat oven to 350℉. Coat bell peppers with olive oil and remaining 2 cloves garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Roast on a baking sheet for 30 minutes, until tender.
  • Trim excess fat off the roast; cut across the grain into thin slices. Add sliced beef to the simmering gravy for an extra 20 minutes.
  • Cut bread into 6-inch-long pieces. Cut each piece open from the side, leaving one edge attached. Stuff the bread with generous heaps of beef. Top with sweet peppers and spoonfuls of hot giardiniera.
  • Using tongs, submerge each sandwich in the gravy for just a second. Let excess liquid drip off and serve immediately.

Clickbait

close

Learn More