Italian beef sandwich

  • 1.8kg topside of beef
  • 3 tbsp Italian seasoning
  • 2 tbsp salt
  • 2 tbsp fresh cracked black pepper
  • 1 tsp cayenne
  • 1 tbsp paprika
  • 1 tsp red chilli flakes
  • 3 tbsp bacon fat, or vegetable oil
  • 3 yellow onions, chopped
  • 100g garlic, whole cloves
  • 120ml red wine
  • 3 tbsp Worcestershire sauce
  • 240ml beef stock
  • 2 bay leaves
  • 6 sourdough baguette rolls halved, toasted
  • 240ml giardiniera vinaigrette vegetables, chopped
  • 240ml jar red sweet peppers
1) Rub the meat with the Italian seasoning, salt, pepper, cayenne, paprika and red chilli flakes, cover and refrigerate for 2 to 3 hours.

2) Preheat the oven to 140C/Gas 1. Add the meat to a roasting tin with the bacon fat, add the onions and garlic and saute for 15 minutes. Deglaze with wine, and then add the Worcestershire sauce, beef stock and bay leaves.

3) Place the roasting tin in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 57C in centre. Remove, allow to cool, then slice very thinly.

4) Cool the stock in the roasting tin and remove the fat that rises to the top. Strain, reheat the stock and add the sliced meat.

5) Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

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