Post by BBQ Butcher on Jun 23, 2011 14:26:53 GMT -5
No problemo!!! ;D
AAB's Italian Beef Sammiches
One 4-5 lb Rump, Top/Bottom/Eye, Sirloin Roast, insert a few slivers of garlic all around the meat. Rub liberally with Dale's Sauce, black pepper, some granulated garlic, some fresh thyme on the top.
Set the grill up for indirect cooking (for me charcoal on the left), drip pan rack, "D" plate, aluminum pan (to catch the juices) on the right. I plan on the Finney Method (reverse sear) and will start out at 235-250°, with maybe a skoosh of cherry wood for flavor, until the meat is at 100°. I'll then remove it from the grill, along with the drip pan of juices, open the vents and crank up the temp to 350-400°. Sear the roasts direct until 125°. Remove the roasts, wrap in foil and refrigerate at least 4-6 hours.
In the mean time, combine the following in a pot:
Juices from drip pan 1 cup bottled Zesty Italian dressing 2 cups beef stock a pinch of dried oregano a pinch dried marjoram a pinch granulated garlic 1 bay leaf a few shakes Frank's Hot Sauce a couple dashes Worcestershire sauce
Bring to a slow boil over medium heat, test taste for flavor and simmer for 15-20 minutes. Let cool.
Slice the beef thinly, and arrange the slices in a pan. Strain the juice mixture, whisk well, pour it over the beef, and refrigerate over night.
Heat the roast beef and sauce thoroughly (cooking to 140° is fine, you don't want to over cook the beef). Put the sliced beef on Italian bread or rolls and spoon some of the sauce on top or serve it alongside for dipping.
1. While the beef is cooling down, slice a half dozen green bell peppers, an onion or two and put into a large frying or saute pan. Add a few tablespoons of olive oil and about a half cup of sugar. Cook over medium heat until onions and peppers are done (onions will be translucent).
Serve over the top of the beef sandwiches.
2. Top with mozzarella, provolone (or your favorite) cheese and place under the broiler until cheese is brown.