12 cloves garlic chopped fine
2 t dried oregano
2 t dried basil
2 t dried thyme
2 while onion slices about 1/2 " thick
4 cups beef broth
1 cup red wine
1 cup water
2 t fresh ground black pepper
2 t salt
3/4" slice of salt pork
Mix the garlic, oregano, basil, thyme salt and pepper in a small bowl. Rub the mixture all over the meat on all sides. Place the beef in a large container that has a lid or a zip lock bag if it will fit. Add half the broth, all the wine and onions.
Let it marinade in the refrigerator overnight - at least 12 hours for the best flavor.
Preheat the oven to 350. Place the roast in a roasting pan on a rack with all of its marinade) and then add the rest of the broth and water. Cooking times vary but about 3 - 3 1/2 hours. Turning once in that time period. The internal temperature should be 140. When its done, allow it to cool completely and put in the refrigerator overnight. You want it to be cold when you slice it! Save the marinade for the au jus!
The next day when you are ready to slice your beef and prepare the gravy, you want to chop the salt pork fine and render it down on low, until there are little crispy bits. Don not let it burn. Then heat the remaining marinade and add the salt pork and the liquid. This picture will give you an idea of the size, this is 3/4 " thick.
This will make the perfect beef for sandwiches or whatever you are creating. Trust me!! We've tried many beef recipe's and this is by far the best.
You really will need a slicer for this dish. Its almost essential to have a great beef sandwich it has to be thinly sliced. As thin as your slicer can slice!
Finished. We freeze this in 1# portion food saver vacuum pack bags. There are only 2 of us, so it works out great.
Serve the beef on your favorite bread or our favorite (recipe in our bread section)
Also add Green peppers and onions with basil and oregano, and of course Giardiniera.
Delizioso
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