WINE & FOOD AFFAIR RECIPES

Main Dish

California Italian Beef Sandwiches

Coyote Sonoma

44F Mill Street
Healdsburg, CA 95448
coyotesonoma.com

Rich, hearty and delicious, this sandwich is a perfect Sunday dinner--slow braised, big flavors and perfect with a glass of Coyote Sonoma Zinfandel.

Ingredients:
  • 4 pounds boneless beef chuck roast
  • 2 tablespoons vegetable oil
  • 1 medium onion roughly chopped
  • 1.5 tablespoons Italian seasoning
  • 8 cloves fresh garlic roughly chopped
  • 3/4 cup dry red wine
  • 2 sprigs fresh thyme removed from stems
  • 3 cups beef stock
  • kosher salt and pepper to taste
  • 1 shallot roughly chopped
  • 2 carrots peeled and chopped fine
  • 2 teaspoons crushed red pepper
Directions:
Liberally sprinkle the entire roast with salt and pepper. 

Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. 

Transfer the roast to a plate and reduce the heat to medium. Add in the onions and carrots and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. 

Add the Italian seasoning and crushed red pepper and sauté until fragrant, another minute. Add the garlic and sauté until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer.

Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender,  3 1/2 to 4 hours. Increase the oven heat to 350 degrees F. 

Serve on a warm Italian bread roll with roasted sweet peppers and giardiniera.

Coyote Sonoma

44F Mill Street
Healdsburg, CA 95448
coyotesonoma.com