Today: November 21, 2024
Today: November 21, 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

Related

Cold Noodles With Tomatoes and Peanut Sauce

Cold Noodles With Tomatoes and Peanut Sauce
Caramel Cake

Caramel Cake
Broccoli Cheese Casserole

Broccoli Cheese Casserole
Banana Pudding Jars

Banana Pudding Jars
Ramen Carbonara

Ramen Carbonara
Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole
Fetafire Chicken

Fetafire Chicken
Italian Beef

Italian Beef
Upside-Down Citrus Ombre Cake

Upside-Down Citrus Ombre Cake
Rustic Cornbread Stuffing with Fresh Herbs

Rustic Cornbread Stuffing with Fresh Herbs

Share This