Yes, you’ll want to make this – so beefy! Serve on sourdough hoagie with pickled jalapeno and red onion
Ingredients
3 Lbs Beef – choose your favorite cut
8 Cups Beef Stock – I use Better Than Bouillon
2 Tbsp Oil
1 Tbsp Basil
2 Bay Leaves
1 Tbsp Black Pepper
1 Head of Garlic
1 Tbsp Oregano
2 Tsp Red Pepper Flakes
1 Tbsp Rosemary
1 Tbsp Smoky Paprika
1 Tbsp Thyme
Pickled Jalapeno and Pickled Red Onion
Instructions
- Sear Beef
- Pour beef stock in pot, add all of the spice blend, add the beef and season with salt.
- Cook at 375F for 2-3 hours uncovered, or until tender. Remove from the oven and let cool to room temperature.
- Remove beef from the pot, strain the remaining jus through a fine mesh strainer, add the strained jus back to the pot along with the beef. Refrigerate overnight.
- The next day, remove the beef from the pot and use a mandolin or sharp knife to slice THIN slices. You can also just shred it apart, but thinly sliced pieces is the sign of a “real” Italian beef, but both will taste great.
- Add the beef back to the jus, and bring to a simmer on medium heat.
- To serve, fork some beef into the hoagie roll, top with pickled jalapeno and red onion. Optionally, dunk the entire thing in the jus for a classic “wet beef.” Embrace the sogginess and dig in!