Italian Beef

By cserumga

Ingredients

• 1 1/2 Tbsp crushed red chili flakes
• 1 tsp red wine vinegar
• 3 pickled jalapenos, stemmed and thinly sliced
• 3 ribs celery, thinly sliced
• kosher salt and freshly ground pepper, to taste
• 1 Tbsp dried basil
• 1 Tsbp dried oregano
• 4 cloves garlic, finely chopped
• 2 1/2-lb beef sirloin tip roast, trimmed
• 6 6" crusty Italian rolls, split
• 3 green bell peppers, cored, seeded, thickly sliced, and boiled until soft

Details

Servings 6

Preparation

Step 1

1. Stir together half the chili flakes, and the vinegar, jalapenos, celery, salt and pepper in a small bowl. Cover pepper relish with plastic wrap and refrigerate for 8 hours or overnight.

2. Heat oven to 425. Combine remaning chili flakes, plus the basil, oregano, garlic, salt, and pepper in a small bowl. Place roast in a roasting pan, rub with half the spice mixture and roast for 20 minutes. Reduce the heat to 350 and roast for another 20 minutes. Combine the remaining spice mixture with 4 cups water and add to roasting pan; continue roasting until an instant-read thermometer inserted into the thickest part of the meat reads 135, 20-30 minutes. Transfer roast to a cutting board and let cool for 15 minutes. Skim fat from broth, and keep broth warn in a large saucepan.

3. Thinly slice beef and return to broth until hot. Fill each roll with some of the beef, broth, and green peppers, and top with pepper relish.