You’re going to want to take your time with this recipe. Prep the meat the night before, cook in the morning, and give proper time to cool for a good slice before inhaling the finished product.
Mix the spices, Italian seasoning through red chili flakes in a bowl. Coat the beef round with the spice mix evenly. Wrap tightly in plastic wrap and refrigerate for at least 3 hours to overnight.
When ready to cook, preheat the oven to 275.
In a braiser, heat the bacon fat over medium high heat and brown beef on all sides, about 15 minutes total.
Add the onions and cook for another 5 minutes, until tender.
Add the garlic and cook one minute longer.
Add the wine, scrapping any browned bits as the wine bubbles to deglaze the pan.
Next, add the Worcestershire, beef stock, and bay leaves.
Transfer to oven to finish cooking.
Cook for 1 hour 30 minutes, uncovered.
Remove meat from cooking liquids and let cool completely.
After a 1 hour of resting to cool, I wrap tightly in aluminum foil and cool in fridge for easy slicing.
When the meat is cool, slice into very thin pieces.
Reheat the broth and add the beef to cover and bring back up to piping hot.
Assemble the sandwich by layering meat, with extra broth, giardiniera and red pepper strips over the toasted rolls. If it’s not messy, you didn’t do it right.
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Notes
From Guy Fieiri FoodDon't want to braise the beef? Try searing it and then adding it to a crock pot and putting it on low for 5 to 6 hours for tender slices.