- 6 cloves garlic, cut into slivers
- 1 boneless Inside Round (Cap on)
- About 3-4 pounds
- 1 cup water
- 2 bay leaves
- 8 hero rolls or 4 lengths of Italian bread
- Drained roasted peppers or Giardiniera (spicy pickled vegetables)
1 Tablespoon each:
- crushed red pepper flakes
- dried oregano
- coarsely ground pepper
- Heat oven to 325 degrees.
- Use a small knife to insert the garlic slivers into the roast all over.
- Put the water in a deep baking pan not much larger than the roast.
- Add the roast; top the roast with the seasonings.
- Cover tightly with foil; bake, basting occasionally, adding water when necessary until meat is fork-tender and browned, about 2 hours, 30 minutes.
- Remove the beef from the pan; let stand 15-20 minutes.
- Slice into razor-thin pieces; set aside.
- Meanwhile, degrease the pan; taste pan juices and adjust seasoning. (It should be highly seasoned with a peppery bite.)
- Place the sliced beef in the juices; set aside 15-20 minutes. Serve on the rolls with peppers or giardiniera.
Italian Beef Sandwiches (Tribune test kitchen)
- 1 teaspoon each: crushed red pepper, garlic powder, dried basil, dried oregano, freshly ground black pepper 1/2 teaspoon salt 1 small sirloin tip roast, about 2 1/2 pounds 1 cup cold water 8 soft or hard Italian rolls, warmed Pickled hot sport peppers or sliced sweet peppers, as desired Heat oven to 450 degrees.
- Combine seasonings in a small bowl; rub half of the mixture over all surfaces of meat, working some of it under the fat layer. Put the meat in a shallow pan just large enough to hold it; roast 15 minutes. Reduce heat to 350 degrees, roast 20 minutes longer.
- Remove pan from oven; pour cold water into the bottom of the pan.
- Let stand several minutes until fat has solidified.
- Remove fat; discard.
- Add remaining seasoning mixture to pan juices.
- Return to oven, roast until instant read thermometer reads 130 degrees for rare, about 20 minutes, or cook as desired.
- Remove meat from roasting pan; cool 20 minutes.
- Meanwhile, degrease pan juices.
- Transfer juice to a saucepan and cook over medium heat until heated through, about 3 minutes.
- Slice meat into paper-thin slices, using a meat slicer, or electric knife, if available.
- Dip several pieces briefly into hot juice.
- Layer meat and juices into split rolls.
- Add peppers as desired.