© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Joe Buonavolanto Jr., co-owner of Buona Beef Restaurants
Servings: 30 to 40 sandwiches
For smaller portions reduce ingredients portionally.
9 to 10 pounds top inside beef round
3 garlic cloves, crushed
2 quarts water
½ cup chopped oregano
¼ cup salt
¼ cup black pepper
1 teaspoon. red pepper flakes
35 freshly baked French rolls
1 ½ pounds sliced mozzarella cheese
For roasting times, figure on 10-12 minutes per pound for medium. Check with a meat thermometer for an internal temperature of 130°F for rare, 140°F for medium. Preheat oven to 400°F. Place sirloin in roasting pan and dry roast for 15 to 20 minutes. Remove pan from oven and add water, oregano, garlic, salt, pepper and pepper flakes. Return to oven and roast at 350°F for 2 to 2 ½ hours. Remove from oven. Allow to rest for 15 minutes. Internal temperature will rise 5 to 10 degrees. Thinly slice beef and pile high on freshly baked French rolls. Add cheese if desired. Reserve cooking juices to make "wet" sandwiches. Garnish with sliced sweet bell peppers and hot giardinara.