ITALIAN BEEF SANDWICHES
© 2016 All Rights Reserved by Norman & Janet Van Aken
I rarely make this at home. Our memories of them growing up near Chicago were all about going to places that make excellent versions and unlike most homes they have the electric meat slicer that make the nearly paper thin meat part of their pleasure. If you have not had them note that they are served almost soaking wet with au jus. That is the proper way.
1 5-lb beef brisket roast
1 medium onion, sliced
4 Cups beef stock
1 Cup red wine
2 Tablespoons fresh oregano
1 Tablespoon fresh thyme
2 bay leaves , broken
1 ½ teaspoons Tabasco
2 Tablespoons Worcestershire sauce
5 garlic cloves, thinly sliced
1 Tbsp fresh basil
Italian bread or rolls
Preheat the oven to 300°. Dry the roast, season it with salt and pepper, and place it on a rack in a roasting pan. Strew the onion over the top of the roast and put the pan in the oven. Roast until an instant-read thermometer inserted into the center of the meat reads 140°, about 1 ½ hours. Remove the roast to a platter or cutting board, cover loosely with aluminum foil, and let rest for a half hour.
Leave the roasting juices in the roasting pan, deglaze with the wine and add all the other ingredients except the bread. On the top of the stove, heat and simmer the mixture for 15 to 20 minutes, adding any juices that collect from the resting beef.
Slice the beef very thinly, and arrange the slices in a dish. Strain the juice mixture, pour it over the beef, and refrigerate for 8 to 12 hours.
Heat the roast beef and sauce thoroughly. Put the sliced beef on Italian bread or rolls and spoon some of the sauce on top or serve it alongside for dipping. Scatter giardiniera
pickle relish over if desired. (We do).