Lunch
Italian Beef Sandwiches
Roth Estate
10309 Chalk Hill Road
Healdsburg, CA 95448
rothwinery.com
- RECIPE YEAR: 2023
- RECIPE BY: Chef Alec Graham
- YIELD: Serves 6
- PAIRS WELL WITH: Roth Heritage Red
A delicious traditional Italian Beef Sandwich prepared by our Estate Chef, Alec Graham. Our Roth Heritage Red wine makes a perfect pairing with this savory treat.
Ingredients:
- 3 1/2 pounds boneless chuck roast
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 1 tablespoon italian seasoning
- 2 teaspoons crushed red pepper
- 6 cloves garlic chopped
- 1/2 cup red wine
- 5 cups beef stock
- 2 sprigs fresh thyme
- 4 green bell peppers cut into 1 inch wide strips
- 1/4 cup olive oil
- 1 teaspoon granulated garlic
- 6 soft french rolls
- salt and pepper to taste
- oil-packed hot giardiniera for topping
Directions:
Preheat oven to 300°F with a rack placed at the lowest position. 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, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add the onions and a pinch of salt and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and sauté until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid. Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350°F for the peppers and bread. For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes. Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm. Once the meat has cooled a bit, pull the meat into smaller chunks, and return to the reduced jus until ready to build the sandwiches. Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings.
