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Today: December 22, 2024
Today: December 22, 2024

Italian Beef

Italian Beef
Prep Time: 5 hr
Cook Time: 30 min
Total Time: 5 hr 30 min
Yield: about 12 sandwiches
Juicy, flavorful beef sandwiches perfect for a hearty meal.

Ingredients

Dry Rub

  • 4 ounces - dried basil
  • 2 ounces - dried oregano
  • 1 ounce - black pepper
  • 1 ounce - garlic powder
  • 1 ounce - onion powder
  • 1/2 ounce - kosher salt

Meat

  • 1 quart - beef stock
  • One 6- to 7-pound - eye-of-round beef roast, trimmed

Gravy

  • 5 ounces - beef base
  • 2 ounces - black pepper
  • 8 - garlic cloves
  • 3 - celery stalks, chopped
  • 2 - bay leaves
  • 2 - large onions, with skins, chopped
  • 12 - Hoagie rolls
  • 1 quart - hot or mild giardiniera
  1. Step 1 Blend together the basil, oregano, black pepper, garlic powder, onion powder, and kosher salt to create the dry rub.
  2. Step 2 Preheat your oven to 350°F.
  3. Step 3 Pour beef stock and 1 quart of water into a roasting pan. Position the beef roast on a perforated pan over the roasting pan. Generously coat the roast with the dry rub mixture.
  4. Step 4 Cover the pan tightly with aluminum foil and roast in the oven until the center of the beef reaches 140°F, approximately 30 minutes per pound.
  5. Step 5 Allow the beef to cool in the refrigerator for at least 2 hours to facilitate thin slicing.
  6. Step 6 For the gravy, combine the beef base, black pepper, garlic, chopped celery, bay leaves, and chopped onions in a stockpot with 1 gallon of cold water. Bring to a boil, then reduce to a simmer for at least 1 hour. Strain and keep the gravy hot.
  7. Step 7 When ready to serve, warm the sliced beef in the hot gravy for 1 to 2 minutes.
  8. Step 8 Assemble the sandwiches by placing the heated beef into hoagie rolls and topping with giardiniera. Serve and enjoy.

Ingredients

Dry Rub

  • 4 ounces - dried basil
  • 2 ounces - dried oregano
  • 1 ounce - black pepper
  • 1 ounce - garlic powder
  • 1 ounce - onion powder
  • 1/2 ounce - kosher salt

Meat

  • 1 quart - beef stock
  • One 6- to 7-pound - eye-of-round beef roast, trimmed

Gravy

  • 5 ounces - beef base
  • 2 ounces - black pepper
  • 8 - garlic cloves
  • 3 - celery stalks, chopped
  • 2 - bay leaves
  • 2 - large onions, with skins, chopped
  • 12 - Hoagie rolls
  • 1 quart - hot or mild giardiniera

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