Presented by special request for @johnpneedham’s Super Bowl Party and the cooking libraries of @ChicagoDiane @dorothyfreidman @LegallyErin @ilkandcookies @FXAlgo @rwohlner @jimbinder @MPH777 @allanschoenberg @wireheadlance
Once again after ‘testing’ many different variations of this recipe – the following is the best method and combination of seasonings I’ve come with – at least as claimed by this household and immediate circles of friends. This is a simple straight forward recipe without many ingredients – flavor focus is the beef.
I’m pretty sure you’ll find, the rich flavor this preparation provides will rival any restaurant (even in Chicago).
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3lb top sirloin roast (second choices: top round or sirloin tip)
5 garlic cloves minced
2 1/2 teaspoons of dried basil
2 teaspoons of dried oregano
1 15oz can beef broth
2c water
1/2 teaspoon salt and 1 teaspoon pepper
1/2 – 1 teaspoon red pepper flakes (depending on your preferred level of zip)
pinch of nutmeg
Rinse the roast with cold water, pat dry with paper towel and set in 9×11 deep baking pan – allow to warm to room temperature.
Pre-heat oven to 450
Mix oregano, pepper flakes, s&p, basil and garlic in a large bowl – also add a few shakes of garlic power if desired (I do).
Don’t worry about using meat thermometers.. just roast the meat at the times at temperatures given (trust me).
Rub in half of the season mixture all over the top of the roast, place in 450 oven for 20 minutes, reduce heat to 250 and roast for another 20 minutes
Pull out the roast, add the can of beef broth, 2 cups of water and the remaining half of the seasoning mixture to the liquid, return pan to the 250 oven and roast for an additional 30 minutes.
Take the roast out of the oven – Now this is important: remove roast from juice at set on a plate and let cool at room temperature for 30 minutes, turning over once at 15 minutes – this is allows the internal juices to re-distribute to all of the meats fibers.
Allow juice to cool for these 30 minutes, then pour in to a large saucepan, cover. Wrap roast in plastic, place juice and roast in the ice box overnight or in the freezer for two hours if serving same day.
When it’s time to serve:
Unwrap the roast and slice as thin as possible with a large chefs knife (the larger the knife you use, the less chance of slip and injury) – I use a smaller deli style meat slicer, well worth the investment for any kitchen.
Place the saucepan of juice on the stove, add the pinch of nutmeg, bring to a light boil and reduce by about 20% or so.
Bring juice down to a simmer, throw a few handfuls of beef in the juice for your servings – simmer for two to three minutes ONLY, place beef quickly on rolls, spoon juice over beef and roll to make the bread as ‘wet’ as you want it, and serve.
Use Italian rolls, or a full loaf of Italian bread – I quarter the loaf and slice each piece lengthwise. The higher gluten content of Italian bread holds the juice better than other breads and won’t break down as quickly – don’t use french bread = disintegration.
Top with sauteed sweet red peppers, banana peppers, blended/chopped giardiniera or anything of your preference…
Enjoy……
