Not sure what was in the air this week, but the subject of Italian Beef came up on three separate occasions in the past couple of days!
I used to serve Italian Beef Sandwiches at the deli and restaurant, but have never cooked it on the Primo. I was planning on attending a party this weekend and take Italian Beef as my contribution, but I'm going to have to back out :( Anyhoo, I found the following recipe to use as a guide and planned to convert it to the ceramic grill (I'm doing this as I type! Pics and link later)
Take a whole Peeled Top Round from Costco and cut it quarters or halves, depending on the size. Insert a few slivers of garlic all around the meat. Rub liberally with Dale's Sauce, black pepper, some granulated garlic, some fresh thyme on the top.
Set the grill up for indirect cooking (for me charcoal on the left), drip pan rack, "D" plate, aluminum pan (to catch the juices) on the right. I plan on the Finney Method (reverse sear) and will start out at 235-250°, with maybe a skoosh of oak wood for flavor, until the meat is at 100°. I'll then remove it from the grill, along with the drip pan of juices, open the vents and crank up the temp to 400°. Sear the roasts direct until 125°. Remove the roasts, wrap in foil and refrigerate at least 4-6 hours.
In the mean time, combine the following in a pot:
Juices from drip pan
1 cup bottled Italian dressing
2 cups beef stock
1-2 Tbsp fresh oregano or 1 tsp dried oregano
1-2 tsp dried marjoram
1 bay leaf
1-2 tsp hot pepper sauce, such as Tabasco
2 Tbsp Worcestershire sauce
3 to 6 garlic cloves, crushed
Bring to a boil over medium heat, test taste for flavor and simmer for 15-20 minutes.
Slice the beef thinly, and arrange the slices in an aluminum pan, or two. Strain the juice mixture, pour it over the beef, and refrigerate for 8 to 12 hours.
Heat the roast beef and sauce thoroughly (cooking to 140° is fine, you don't want to over cook the beef). Put the sliced beef on Italian bread or rolls and spoon some of the sauce on top or serve it alongside for dipping.
While the beef is cooling down, slice a half dozen green bell peppers, an onion or two and put into a large frying or saute pan. Add a few tablespoons of olive oil and about a half cup of sugar. Cook over medium heat until onions and peppers are done (onions will be translucent).
Serve over the top of the beef sandwiches.
Sooo.....what is your recipe for Italian Beef?????