Monday, May 3, 2010

Chicago Italian Beef Sandwich

These sandwiches were very yummy! Once again, I used my bargain enamel roasting pan and discovered yet another item to add to my ever-growing Kitchen Wish List--an electric knife! (I had borrowed my parents'.) I am looking forward to a leftover sandwich for tomorrow's lunch.
Chicago Italian Beef Sandwiches
"The Frugal Gourmet Cooks Italian" Jeff Smith
1 4-pound sirloin tip roast
salt and pepper to taste
1 tsp. dried thyme
1 1/2 tsp. dried oregano
3 tbl. olive oil
6 cloves garlic, sliced
2 red and 2 green bell peppers, cored and sliced into 1-in. strips
2 onions, sliced
2 cups beef stock
1 1/2 cup chicken stock
1/2 cup white wine
2 tbl. fresh parsley, chopped
salt and pepper to taste
4-6 individual Italian poor boy rolls (I used rolls made from a batch of Italian peasant bread)
Season the meat with salt and pepper, oregano, and thyme. Place on a rack in a roasting pan and roast in a preheated 375-degree oven for about 2 hours or until the meat reaches 130 degrees in the center. Remove and allow to cool. Deglaze the roasting pan with a little water and place the juices in a 6-qt. pot.
Heat a large nonstick frying pan and add the oil, garlic, onion, and bell peppers. Saute for 5 minutes.
Slice the cooled meat very thinly across the grain with an electric knife. Place the sliced meat in the 6-qt. pan with accumulated juices. Add the beef stock, chicken stock, white wine, and parsley. Cover and simmer gently for an hour and 15 minutes. Stir the pot a couple of times while cooking. Add salt and pepper to taste.
Turn off the heat and allow the pot to rest, covered, for 15 minutes. Dip each roll in the broth in the pot so that it is saturated and heavy.* Fill the roll with plenty of simmered beef and vegetables.
*I cannot stand soggy bread (I'm not a duck!) so I completely skipped this part.
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