Italian Beef

The original recipe link is now busted, so thought I'd re-post (originally from Feb 2008):


One 5lb sirloin tip roast well seasoned with kosher salt, pepper, oregano and thyme. I made a few slits on either side and stuffed some garlic slices deep inside (thanks to brother Jim in Chi-town for that tip)


Cooked indirect at 375-400 dome for 2hrs or until Polder read 120-130 in the center. Used a rack to make sure lots of juices collected below...


Fully roasted and ready to slice. I cooked last night, let it cool, then wrapped the meat tightly and refrigerated overnight, and put in the freezer for a few hours before slicing today. Cooling firms up the meat, producing nice thin slices.


Before going to bed I deglazed the roasting pan with 1.5 cups of beef stock. I broke up all the charred stuff and saved every last drop of this stuff- refrigerated with the roast.



Ready to slice... you need an electric slicer to do this well, but I've gotten away with an electric knife and even carved by hand...just do it across the grain and as thinly as you can. Threw all the sliced meat into an 8qt+ stockpot along with the roasting juices from last night.


Heated some olive oil in a large saute pan or wok and sauteed 6 smashed garlic cloves, 2-3 sliced medium onions, 2-3 sliced green peppers, and 2 red peppers, about 5-8 mins and threw all this into the pot. Added 1/4 cup chopped parsley, another cup of beef stock, 1.5 cups of chicken stock, and 1/4 cup dry white wine. I like to add a little more oregano and thyme at the beginning as well. Heated to simmer, 1 hour 15 minutes, then added salt and pepper to taste.


The finished product...topped off with that elusive hot giardinera packed in oil that can only be found in Chicago and a few online spots. Now if I only had some Gonnella bread ...this is Publix french bread, they have some "Chicago rolls" that are small but look hard enough to withstand all the gravy. I'll try those next.

Enjoy!

- Marge