My SMOKED Italian Beef Recipe on the Lonestar Grillz Offset Smoker!

Posted by Michael Naqvi on

MY FULL VIDEO RECIPE: https://youtu.be/occicW9rwcs
(launches 09/26/2020)

For reference, here is the link to the Amazing Ribs Recipe I referenced in the video.. I did NOT follow this exactly but it's a good base.. https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe

MY RECIPE DETAILS ARE AS FOLLOWS:

Ingredients needed (I will detail for each part)

Beef:

  • 3-4 Lb Boneless Roast (round, sirloin) trim if fat is excessive 

Rub: (these amount will make enough for the beef, juice and the sweet peppers and you'll have extra)

  • 3 tablespoons black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons dehydrated garlic (see video)
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1.5 teaspoons crushed red pepper
  • 1 tablespoon course kosher salt

Juice/Gravy:

  • 4 cups beef broth
  • 3 cups hot water with 3 beef bouillon cubes mixed in

Sweet Peppers:

  • 3 green bell peppers (washed, cut and sliced see video)
  • 1/4 cup olive oil
  • Add rub from above to taste
  • You may also choose to add additional minced garlic 

TOPPING: YOU NEED GIARDINIERA!  SEE LINKS BELOW:

Alpino Giardiniera

https://amzn.to/3cFa3FT

Marconi Giardiniera

https://amzn.to/3cvjebS

 

Cooking instructions: (DAY 1) THIS CAN BE DONE IN AN OVEN OR A SMOKER. 

Start by making the rub.  Combine all rub ingredients into a bowl and mix well.  Prepare your roast and pan by placing a raised rack into a foil pan (see video) and the roast onto the rack (trimmed if needed).  Now add the beef broth and water/beef bouillon into the pan.  Generously season the roast on all surfaces with the rub.  Don't worry if the rub goes into the juice (YOU WANT THAT) and feel free to add more rub to the juice (we will be tasting it later on in the recipe).  Pre-heat your smoker to 225-250 degrees Fahrenheit.  Place roast (pan and all) onto the smoker until the roast reached 129-135 degrees internal temperature (takes roughly 3 hours depending on variables).  Remove roast (pan and all) from smoker and bring inside to cool slightly.  You don't need to let it cool long, just long enough to handle it comfortably and wrap it in plastic wrap.  Once wrapped, place in fridge overnight to allow it to firm up for slicing as well as intensify smoke flavor.  Pour the juice from the pan into a bowl, cover and refrigerate also.  

(DAY 2)

Begin by simmering the juice in a pot for a few minutes.  Then transfer to a slow cooker (we must use a slow cooker here to achieve very low temperatures unless your stove can do so, this is VERY important).  Place the slow cooker on the "low" setting and allow the juice to sit.  BE SURE TO TASTE IT NOW!  If needed, add beef broth, water, rub etc..) to achieve the right flavor.  I needed to add around 2-3 cups of beef broth to mine for extra juice and to dilute it a bit. Allow it to sit in the slow cooker on low (for now).

Slice the roast with a meat slicer (here's mine https://amzn.to/3kJ7yoC) or sharp knife that you can get thin slices with (thin is very important).  Once the roast is all sliced, lower the temp on the slow cooker to the "warm" or "keep warm" setting and allow it to cool for around 20 minutes, then place the sliced beef into the slow cooker and mix it around to be sure it's covered in the juice.  By adding the beef cold AND having the slow cooker on the lowest "warm" setting, the temperature will allow you to soak the beef for a couple hours (YES THIS IS KEY!).  If you add the beef and the juice is too hot, it may shrink and become tougher.  See my video for the full explanation and technique as well as proof that it works.  Just let that beef soak in that beautiful juice! 

Time for the Sweet Peppers!

Wash, cut and slice peppers as shown in video.  Add olive oil, peppers and rub into the pan on the LOWEST HEAT SETTING! Cooking these low and slow IS KEY HERE!  Cover but tilt the lid as shown in video so some steam can escape, stir occasionally and make sure they aren’t charring, keep the temps LOW!  Let them cook for 2 hours approximately while the beef is soaking in that beautiful juice!

TIME TO BUILD!

As I know good and well, (see video) we can't always get the best bread we may want for this sandwich.  I use Turano or Gonnella locally as they are the BEST for this sandwich.  Good bred will allow you to go "dipped" in the gravy after you build the sandwich!  If possible, you want that!  You may have to improvise like I did in the video which I have to do often by using a nice small bowl of gravy as a dipper for your sandwich.  It's outstanding either way!

Prep your bread or roll, place some gravy lightly onto the bread and then some generous amounts of beef.  Now, add the sweet peppers and a generous amount of giardiniera!  Now, dip your sandwich. If you have good bread dip that whole baby into the juice quickly and remove or dip your sandwich into your bowl of gravy.  Bite into that and then prepare to write me a thank you email lol…


Share this post



← Older Post


Leave a comment

Please note, comments must be approved before they are published.