Italian Beef Sandwich

Name: Italian Beef Sandwich
Prep time: 1 h 15 min
Cook time: 1 h 30 min
Total time: 2 h 45 min
Yield: 16 serving(s)
Ingredients: 2 tablespoons kosher salt; 1 teaspoon kosher salt; 1 tablespoon dried oregano; 2 teaspoons dried thyme; 4 1/2 lbs boneless beef rump roast; 2 cups dry red wine; 4 medium onions, sliced 1/4-inch thick; 6 garlic cloves, crushed and peeled; 6 tablespoons extra-virgin olive oil; 16 sub rolls (or 6-inch lengths of Italian bread); 4 stalks celery, sliced 1/2-inch thick on the bias; 4 bell peppers, sliced 3/4-inch thick (red and green); 6 -8 pickled hot cherry peppers, stemmed, seeded, and roughly chopped

Submitted by ratherbeswimmin

"In 'Lidia's Italy in America' by Lidia Bastianich"

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Ready In:: 2hrs 45mins
Ingredients:: 13
Serves:: 16

ingredients

2 tablespoons kosher salt
1 teaspoon kosher salt
1 tablespoon dried oregano
2 teaspoons dried thyme
4 ¹⁄₂ lbs boneless beef rump roast
2 cups dry red wine
4 medium onions, sliced 1/4-inch thick
6 garlic cloves, crushed and peeled
6 tablespoons extra-virgin olive oil
16 sub rolls (or 6-inch lengths of Italian bread)
4 stalks celery, sliced 1/2-inch thick on the bias
4 bell peppers, sliced 3/4-inch thick (red and green)
6 -8 pickled hot cherry peppers, stemmed, seeded, and roughly chopped

directions

Mix together 2 tablespoons salt, 2 teaspoons dried oregano, and the dried thyme in a small bowl.
Rub the spice mixture all over the beef, and put the meat in a resealable bag.
Combine wine, 1 sliced onion, and the garlic, and pour this marinade over the meat.
Seal tightly, and let marinate in the refrigerator from 4 hours to overnight.
Preheat oven to 350°; remove the meat from the bag, and rub with 2 tablespoons of the olive oil.
Place the meat and the marinade in a large pan, and roast, uncovered, until tender and the meat is pink in the middle, about 1 1/2 hours, flipping the meat once during cooking.
Remove, and let the meat rest for 15 minutes before slicing, reserving the cooking juices in the pan.
Slide the sliced rolls into the oven to toast slightly as the oven cools down.
Meanwhile, heat the remaining 4 tablespoons olive oil in a large skillet, and toss in the remaining onions and the celery.
Saute until the onions begin to soften, about 4 minutes.
Season with the remaining salt and dried oregano.
Stir the bell peppers and the cherry peppers into the onions, and cover the skillet to cook, stirring occasionally, until the bell peppers are tender, about 8-10 minutes.
Slice the meat, against the grain, as thinly as possible.
When the peppers are tender, add the sliced meat to the skillet, along with any juices left in the roasting pan.
Cook until the meat is just heated through, about 3-4 minutes.
Serve meat with peppers and onions, on toasted rolls.