Italian Beef & Sandwiches
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 16 ingredients
- 1 Bottom round roast
- Salt and pepper
- Thawed
- 1 cn Consomme
- 1/2 c Water
- For Italain Beef
- 2 c Beef bouillon -- OR:
- Sandwiches:
- Green peppers -- in chunks
- Dripping from cooking roast
- Dip
- 2 To 3
- 1 pk Frozen sliced roast beef --
- 3 ds Oregano
- Cut
- 2 tb Olive oil
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Cook roast in pan with water and salt and pepper at 550° for 15 minutes then turn heat down to 450° for 15 minutes and then turn heat down again to 350° for 15 minutes or more. Remove from oven when meat thermometer reads RARE. Drain meat juice and reserve. Refrigerate meat overnight. Slice very thin. Slice and use for sandwiches below or package for freezer and use in Italian beef sandwiches, French dip sandwiches or other uses. Italian Beef Sandwiches: In a saucepan add bouillon, consomme or canned bouilon to pan drippings and 2 T. olive oil. Sprinkle with oregano. Cut up green peppers. Add to gravy and cook until tender. Add freshly carved or frozen (thawed) sliced beef. Serve on French bread or hard rolls.
- ~0400
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Colander
-
Kitchen thermometer