Juicy Italian Beef Sandwich

Name: Juicy Italian Beef Sandwich
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Cuisine: American
Ingredients: 1.2 kg Picanha Steak (1.2kg rump cap); 1 tsp Celery salt (1 tsp celery salt); 1 tsp Black Pepper (1 tsp black pepper); 1 tsp Red Pepper Flakes (1 tsp chilli flakes); 1 tsp Garlic Powder (1 tsp garlic powder); 1 tsp Ground coriander (1 tsp ground coriander); 1 tsp Ground fennel (1 tsp ground fennel); 1 tsp Smoked Paprika (1 tsp smoked paprika); 1 tsp Oregano (1 tsp oregano); 2 pieces Bay Leaves (2 bay leaves); 0 pieces Sea Salt (sea salt to taste); 0 pieces Neutral Oil (neutral oil for cooking); 2 pieces Shallots (2 shallots); 1 piece Carrot (1 carrot); 2 pieces Celery (2 stalks celery); 3 pieces Garlic (3 garlic cloves); 1 L Beef Stock (1L beef stock); 1 piece Beef Bouillon (1 beef stock cube); 500 g Giardiniera (500g giardiniera); 2 pieces Baguette (2 baguettes)

Juicy Italian Beef Sandwich - Lunch (American)

110 minAmerican

Servings4

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Dairy Free
Egg Free

Steps

1Preheat your oven to 180°C (350°F).
2Peel carrots, shallots and garlic. Crush the garlic and set aside. Chop the carrot, celery and shallot, set aside.
3In a large Dutch oven with a lid, heat a drizzle of oil over high heat. Season your beef well on both sides and place into the Dutch oven cap side down. Sear the beef for 4-5 minutes on each side until you get a good golden colour. Remove and set aside.
4Next, reduce the heat to medium, add the shallots, carrots, celery, and garlic to the Dutch oven along with all the spices. Sauté for 1-2 minutes before adding the beef stock and beef stock cube.
5Once the stock comes to a simmer, add the browned beef back to the pot, cover with a lid, and place in the oven. Cook the beef for 35-40 minutes or until you reach an internal temperature of 50°C (122°F).
6Once your beef is cooked, remove from the oven, take the lid off, and let it cool completely in the stock. It's honestly better if you do this the day before and leave it in the fridge overnight once it gets to room temperature.
7When you're ready to assemble the sandwiches, pass the stock through a fine sieve and bring it to a simmer. Meanwhile, roughly chop the giardiniera. Top and tail the baguette then slice in half lengthwise. I like to remove some of the crumb from the bread to fit more beef, but that’s just me.
8Taste the reduced stock and adjust seasoning as needed. Slice the beef against the grain as thin as you can and once it's all sliced, place it back into the simmering beef stock for a few seconds to warm through.
9Liberally stuff the baguette with the thinly sliced beef. Top with the chopped giardiniera. Quickly dip the whole sandwich into the simmering liquid to get all of those flavours into the bread. Immediately transfer to a large sheet of parchment paper. Roll the sandwich up, then slice in half and serve.