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one closed Italian roll filled with very thin folded beef slices moistened with brown jus and small chopped cauliflower, carrot, celery and jalapeño giardiniera pieces, without cheese or garnish
Rachel Kim

Italian Beef Sandwiches

Chill the roast before slicing so you can cut the eye of round thin enough to bend inside the roll instead of chewing through a thick slab. The low oven and quick final sear give you a different starting point from a pot of shredded chuck. Homemade quick giardiniera brings small crisp vegetable pieces and enough vinegar to wake up the beef, but drain it before spooning it onto the bread. Warm the beef gently in the seasoned jus at the end, because the cooking is already done and a hard boil will tighten the slices.
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Prep Time 2 hours 35 minutes
Cook Time 2 hours 20 minutes
Total Time 4 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 beef eye-of-round roast 2 lb
  • 1 tsp fine salt divided
  • 3/4 tsp black pepper divided
  • 2 tsp dried oregano divided
  • 1 tbsp neutral oil
  • 1/2 cup very small cauliflower florets
  • 1/3 cup finely diced carrot
  • 1/3 cup finely diced celery
  • 1 small jalapeño seeded and finely diced
  • 1/3 cup white wine vinegar
  • 1/3 cup water
  • 1 tsp granulated sugar
  • 2 tbsp olive oil
  • 3 cups low-sodium beef stock
  • 3 garlic cloves smashed
  • 1/4 tsp crushed red pepper
  • 6 sturdy Italian sandwich rolls about 6 inches long

Method
 

  1. Heat oven to 250°F. Season roast with 3/4 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon oregano; place on a rack over a small pan and roast for 90 to 120 minutes until the center reaches 135–140°F.
  2. Heat neutral oil in a heavy skillet over high heat and sear the roast for about 1 minute per side until browned. Check that the center reaches 145°F; if needed, return it to the low oven for 5 to 10 minutes, then rest for 10 minutes.
  3. Cut the roast into two shorter pieces, put in a shallow container and refrigerate promptly for about 2 hours until cold and firm enough to slice thinly. Reserve the resting juices in the refrigerator.
  4. Meanwhile, simmer vinegar, water, sugar and remaining salt in a small saucepan. Add cauliflower, carrot, celery and jalapeño, simmer for 3 minutes and cool for 20 minutes; drain, toss with olive oil and refrigerate.
  5. Add stock, smashed garlic, remaining oregano and pepper, crushed red pepper and reserved beef juices to a saucepan. Simmer for 10 minutes, then strain.
  6. Slice cold beef across the grain as thinly as possible. Warm the slices gently in the jus for 5 to 8 minutes until they reach 165°F, keeping the liquid below a hard boil.
  7. Split and lightly toast the rolls. Lift beef into them with tongs, spoon about 1 tablespoon jus over each filling and add the drained quick giardiniera.
  8. Close and serve one sandwich per person immediately. Keep any extra jus separate so each person can add a little more without soaking the whole batch.