Italian Beef Class

Italian Beef Class

Italian Beef:

Ingredients:

  • 1 (4-pound) roast of top sirloin or top round, trimmed of fat
  • 2 tablespoons olive oil
  • 6 garlic cloves, thinly sliced
  • 1 onion, quartered
  • 1 quart reduced-sodium beef stock
  • 1 tablespoon beef bouillon
  • 2 tablespoons dried oregano
  • 1 quart giardiniera

Instructions: 

  1. Preheat your oven or smoker to 350F.
  2. Pat your top round dry with paper towels, trim off any silver skin and a small amount of fat off your roast. Using olive oil as a binder, season with Meat Church’s Holy Gospel, Meat Church’s Blanco, and OTF Brisket Rub for a nice peppery finish!
  3. In a large stockpot, heat up your olive oil and sear your top round on all sides, this takes about 7 minutes or so. Once seared off, remove from your stock pot and add your onions and garlic. Saute your onions and garlic until fragrant and then add your beef stock and beef bouillon. (You can add Red Chile flakes in with your onion and garlic if you like it spicy!).
  4. Now add your Top Round back into your beef stock and rotate it completely so that all sides are moist. Cover with aluminum foil and place it in your oven or smoker for about 1 hour or until your beef hits an internal temperature of 135-140F. 
  5. Once you remove your stock pot, place it into the fridge overnight to cool.
  6. Next, remove your top round from the braising liquid and slice super thin! The thinner the slices are, the easier it will be to eat! Reheat your braising liquid and place your sliced beef into your hot braising liquid for about 10 minutes to reheat your beef. 
  7. Place onto a sandwich roll and enjoy! 

Giardiniera

Ingredients

  • 1 cup cauliflower, chopped
  • 5 jalapeno peppers; diced
  • 3 fresno peppers; diced
  • 2 bell peppers; diced
  • 1 medium carrot diced
  • 2 celery stalks diced
  • 1/2 cup salt
  • 1 cup olive oil 
  • 1 cup vinegar
  •  2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1 tablespoon crushed red pepper 

Instructions

  1. To a large bowl, add all your peppers with cauliflower, carrots and celery. Sprinkle it with your ½ cup of salt. Cover with cold water and refrigerate for at least 12 hours, covered. Drain and rinse away the brine. Set aside.
  2. In a separate bowl, oregano, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water if you don’t want an acidic finish) and whisk to combine.
  3. Add to your vegetable mixture, and make sure that all your vegetables are covered in oil!
  4. Refrigerate at least 2 days before using, to allow flavors to get to know each other. This will last in your fridge for 2 weeks. 
Back to blog