Homemade Italian Beef

 

  • 5,51 lbs thighs
  • 1 garlic, plus 2 cloves, minced and divided
  • 0,055 lbs kosher salt, divided
  • 0,044 lbs freshly ground black pepper,
  • 0,033 lbs dried thyme
  • A few sprigs of fresh thyme
  • 0,033 lbs chili pepper
  • 2 red bell peppers, cut into large, long pieces
  • 2 green bell peppers, cut into large, long pieces
  • 2 tablespoons of olive oil
  • 1-2 large loaves of fresh Italian bread
  • Bitter giardiniera in 0,44 lbs jar

First set the oven to preheat to 374 °F.

Mix the minced head of garlic, a tablespoon of salt, a tablespoon of pepper, dried thyme, fresh thyme and chili flakes and rub all over the meat.

Place the meat in a large roasting pan or a Dutch oven, then pour three liters of water into the bottom of the pan, but not over the meat.

Bake for 60-90 minutes or until the thermometer inserted in the center of the meat reaches 167 °F.

When done, wait until the meat has cooled to room temperature, then remove from the pan and wrap with cling film. Put the meat in the refrigerator overnight.

Strain the broth, discard the solids and refrigerate overnight.

The next day, pour the broth into a large saucepan and simmer for 30 minutes, covered, over low heat.

While the broth is cooking, prepare the peppers. Set the oven to preheat to 347 °F. Make a mixture of olive oil, two cloves of minced garlic, a teaspoon of salt, half a teaspoon of black pepper and use it to coat the peppers.

Place the peppers on a baking tray and roast for half an hour.

Cut the roast beef, remove all the fat. Slice thinly.

Put the beef slices in the sauce just boiling and simmer for another 20 minutes.

Cut the bread into portions and slice each open on one side.

Fill with meat, add sweet peppers and hot giardiniera.

Using tongs, dip each sandwich in the sauce for a second, let the excess liquid drain, and serve.

ENJOY YOUR MEAL

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