Matty's real Italian beef

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Step 1

Trim fat from beef and set aside, you can always use it as the fat base if you have a food processor but if you don't, cover the base of your pan with grapeseed oil.

Step 2

Season beef with salt and pepper. In large rondeau heat grape seed oil under medium/high heat. Sear beef on all sides to brown.

Step 3

Once browned, remove from heat and rest on half sheet tray with cooling rack. Declare pan with aromatics - the rough chopped, skin on, carrots, celery, and garlic and stir with a wooden spoon to melt. Once all the fond has come up from the pan, deglaze with beef stock and stir.

Step 4

Mix in dried herbs, bouillon, and seasonings.

Step 5

Add beef back in with the torn or sliced green peppers, just make sure to remove all seeds. Cook in oven set to 350 degrees for 1 hour. Checking internal temp to 140 degrees (115-120 for medium rare).

Step 6

Once your beef has cooked, take it out and let it rest until cool.

Step 7

Remove your peppers from the jus and place in to another large pot that is on very low heat. Then strain your liquid to remove aromatics. Taste for seasoning and add salt as necessary.

Step 8

Once the beef has fully rested, thinly slice the beef about half an inch in thickness if you can and place it all back in the jus with the peppers.

Step 9

Get all your buns ready to start building. Slice your bun in half and take a full tong of your beef. Lay it gently on the roll. Then add peppers. Then add giardinara. Dip sandwich in jus and wrap in paper.