Dry-aged Italian Beef Sandwich with Homemade Giardiniera, Sweet Peppers, Suet-Fried Chips and Broccoli Rabe

Name: Dry-aged Italian Beef Sandwich with Homemade Giardiniera, Sweet Peppers, Suet-Fried Chips and Broccoli Rabe
Prep time: 5 h 55 min
Cook time: 5 h 55 min
Total time: 5 h 55 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters beef stock; 710 milliliters rendered beef suet; 3 heads broccoli rabe, stems trimmed; 591 milliliters canola oil; 237 milliliters diced carrots; 237 milliliters cauliflower florets; 59 milliliters diced celery; 1 Tbsp crushed red pepper; 2 teaspoons crushed red pepper; 237 milliliters dry red wine; 113 grams fatback, diced; 2 sprigs fresh thyme; 1 Tbsp minced garlic; 3 cloves garlic, thinly sliced; 6 cloves garlic, chopped; 1 Tbsp granulated garlic; 3 Tbsps grapeseed oil; 5 green bell peppers, cut into large strips; 2 Tbsps dried Italian seasoning; 118 milliliters extra-virgin olive oil; 2 Tbsps olive oil; 1 Tbsp paprika; 118 milliliters julienned red bell peppers; 1 top round rump roast, tied with butcher twine in 2-inch increments; 6 russet potatoes, scrubbed, skin-on; 3 Tbsps salt; 12 servings Salt; 12 servings Salt and freshly ground black pepper; 2 Tbsps fine sea salt; 4 serrano chiles, sliced into rounds

Dry-aged Italian Beef Sandwich with Homemade Giardiniera, Sweet Peppers, Suet-Fried Chips and Broccoli Rabe might be a good recipe to expand your main course recipe box. This dairy free recipe serves 12. One portion of this dish contains around 32g of protein, 84g of fat, and a total of 1141 calories. If you have grapeseed oil, rolls, pepper, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. A couple people really liked this Mediterranean dish. From preparation to the plate, this recipe takes around 5 hours and 55 minutes. Dry-aged Italian Beef Sandwich with Homemade Giardiniera, Sweet Peppers, Suet-Fried Chips and Broccoli Rabe, Broccoli Rabe with Sweet Italian Sausage, and Italian Chopped Salad with Peppers, Tomatoes and Giardiniera are very similar to this recipe.

Instructions

For the beef: Preheat the oven to 300 degrees F.

Ingredients you will need

Beef

Equipment you will use

Oven

Sprinkle the roast liberally with salt and pepper. In a heavy-bottomed roasting pan over high heat, heat the grapeseed oil until shimmering.

Ingredients you will need

Salt And Pepper

Grape Seed Oil

Equipment you will use

Roasting Pan

Add the roast and sear all sides until a golden crust forms, about 10 minutes.

Ingredients you will need

Crust

Remove and set aside on a sheet tray.

Add the garlic, onions, dried Italian seasoning and red pepper flakes.

Ingredients you will need

Italian Seasoning

Red Pepper Flakes

Garlic

Onion

Saute until caramelized.

Add the wine and deglaze, scraping the bottom.

Ingredients you will need

Wine

Add the stock, thyme, salt and pepper, to taste, and bring to a simmer. Return the roast to the pan and any accumulated juices from the sheet tray. Roast in the oven, turning every 20 minutes, until the internal temperature of the meat registers 125 degrees F, 1 hour 30 minutes to 2 hours. While the roast is cooking, start on the garnishes.

Ingredients you will need

Salt And Pepper

Stock

Thyme

Meat

Equipment you will use

Oven

Frying Pan

Heat the suet in a pot to 365 degrees. On a mandolin, thinly slice the potatoes and rinse in cold water.

Ingredients you will need

Potato

Water

Suet

Equipment you will use

Pot

Drain and dry thoroughly.

Add the potatoes gently to the suet and fry until gold brown.

Ingredients you will need

Potato

Suet

Drain on paper towels and season with the salt, granulated garlic, paprika and sugar.

Ingredients you will need

Granulated Garlic

Paprika

Sugar

Salt

Equipment you will use

Paper Towels

For the sweet peppers: Toss the bell peppers, olive oil and granulated garlic together on a sheet tray and season with salt. Roast until slightly soft, but still bright, about 20 minutes.

Ingredients you will need

Granulated Garlic

Bell Pepper

Olive Oil

Peppers

Salt

For the broccoli rabe: In a saute pan over medium-high heat, render the fatback until crispy.

Ingredients you will need

Broccoli Rabe

Fatback

Equipment you will use

Frying Pan

Remove the fatback with a slotted spoon and set aside on a paper towel.

Ingredients you will need

Fatback

Equipment you will use

Slotted Spoon

Paper Towels

Add the garlic and red pepper flakes to the pan.

Ingredients you will need

Red Pepper Flakes

Garlic

Equipment you will use

Frying Pan

Saute until fragrant, and then add the broccoli rabe. Cook until the greens have wilted, the stems are cooked through, but the broccoli rabe has retained its color. Toss with the fatback and season with salt and pepper. Cover and set aside.

Ingredients you will need

Salt And Pepper

Broccoli Rabe

Fatback

Greens

When the roast is done cooking, remove from the oven and let rest under tented foil. Strain the juice from the roasting pan into a saucepot. Bring to a simmer, skim the fat from the top and adjust the seasoning, if necessary. Hold warm over low heat.

Ingredients you will need

Seasoning

Juice

Equipment you will use

Roasting Pan

Pot

Aluminum Foil

Oven

To build the sandwiches: Very thinly slice the roast by hand or on a deli slicer. Dredge a roll through the cooking juices and top with 4 to 6 ounces sliced meat.

Ingredients you will need

Meat

Roll

Garnish with the Homemade Giardiniera and the sweet peppers.

Ingredients you will need

Peppers

Serve with the chips and broccoli rabe.

Ingredients you will need

Broccoli Rabe

French Fries

In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water. Season with the salt and bring to a light simmer. Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright.

Ingredients you will need

Bell Pepper

Cauliflower

Vegetable

Carrot

Vinegar

Celery

Chili Pepper

Garlic

Water

Salt

Equipment you will use

Pot

Drain and cool in the refrigerator for at least 1 hour.

Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator.

Ingredients you will need

Vegetable

Equipment

Ingredients

Servings:

710milliliters

beef stock 710milliliters

rendered beef suet 3heads

broccoli rabe, stems trimmed 591milliliters

canola oil 237milliliters

diced carrots 237milliliters

cauliflower florets 59milliliters

diced celery 1Tbsp

crushed red pepper 2teaspoons

crushed red pepper 237milliliters

dry red wine 113grams

fatback, diced 2sprigs

fresh thyme 1Tbsp

minced garlic 3cloves

garlic, thinly sliced 6cloves

garlic, chopped 1Tbsp

granulated garlic 3Tbsps

grapeseed oil 5

green bell peppers, cut into large strips 2Tbsps

dried Italian seasoning 118milliliters

extra-virgin olive oil 2Tbsps

olive oil 1Tbsp

paprika 118milliliters

julienned red bell peppers 1

top round rump roast, tied with butcher twine in 2-inch increments 6

russet potatoes, scrubbed, skin-on 3Tbsps

salt 12servings

Salt 12servings

Salt and freshly ground black pepper 2Tbsps

fine sea salt 4

serrano chiles, sliced into rounds 12

soft Italian rolls 1Tbsp

sugar 59milliliters

white wine vinegar 1

yellow onion, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Spalletti Chianti Reserve Poggio Reale. It has 5 out of 5 stars and a bottle costs about 23 dollars.