Chicago-Style Italian Beef with Peppers and Jus

What you need

• 1.8 kg (4 lb) beef top round roast, or bottom round
• 6 cloves garlic, minced
• 2 tsp salt, plus more to taste
• 1 tsp black pepper, freshly ground
• 1.2 l (5 cups) beef stock
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 4 green bell peppers
• 2 tbsp olive oil
• 8 Italian sub rolls, crusty, about 20 cm (8 in) long
• 240 ml (1 cup) hot giardiniera, drained, optional

Method

Restated from the original video

1. 1

   Heat the oven to 150 °C (300 °F).

2. 2

   Mash half the garlic with the salt and pepper and rub it all over the beef.

3. 3

   Set the beef on a rack in a roasting tin with no water and no cover. Roast until a thermometer in the thickest part reads 57 °C (135 °F), about 1 1/2-2 hours.

4. 4

   Lift the beef onto a plate, let it cool for 20 min, then wrap and chill for at least 2 hours so it can be sliced paper thin.

5. 5

   Pour the roasting juices into a jug and spoon off the fat.

6. 6

   Meanwhile, grill the bell peppers under a hot grill, turning now and then, until the skins blister and blacken in patches, 10-15 min.

7. 7

   Put the bell peppers in a covered bowl for 15 min, then peel, seed and cut them into 2 cm (3/4 in) strips. Toss with the olive oil and a pinch of salt.

8. 8

   In a large pan, combine the skimmed juices, the stock, the rest of the garlic, the oregano, basil and pepper flakes. Bring to a boil, then cover and simmer for 10 min. Taste for salt.

9. 9

   Slice the cold beef across the grain as thinly as possible.

10. 10

    Drop the sliced beef into the gently simmering jus just long enough to heat through, 1-2 min. Longer makes it tough.

11. 11

    Split the rolls without cutting all the way through. Pile in the beef with tongs and spoon over some jus.

12. 12

    Top with the bell peppers, the giardiniera, or both. For a wet sandwich, dip the whole thing briefly in the jus.

13. 13

    Serve right away with extra jus on the side.

Imported from bluerhino.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.