(WJBK) - This Italian beef recipe comes courtesy of Mo Slezak and Matt Marzullo from Matt & Moe's Food Truck. You can get more information on them on their Facebook page, Matt & Mo's.
Recipe is for a 5 or 6 lb. roast. Preheat oven to 350.
12 cups water
1 tbl black pepper
2 tbl oregano
1 tbl dried basil
1 tbl granulated onion
1 heaping tbl granulated garlic
5 bay leaves
2 tsp crushed red pepper flakes
1 heaping tbl paprika
10 bulbs of garlic
Bring ingredients to JUST a boil. Place roast in roasting pan, fat side up. Add au jus to roastin gpan with the beef.
Bake about 20 minutes per pound.
When finished cooking, remove roast from cooking liquid and let cool to room temperature. Wrap roast in foil.
Put in fridge until fat hardens or overnight.
Strain au jus through a fine mesh strainer to get rid of big chunks. Cool gravy in container in fridge overnight.
Next day, when it's ready: cut all excess fat off of the roast. Slice paper thin.
Warm up au jus medium heat. DO NOT remove the fat.
When au jus is ready, add beef to finish cooking.
Serve on a roll with sweet and hot peppers.