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Gluten-Free Italian Beef Sandwiches

by Matt Kennard

Top round pulled at 125F, chilled, sliced paper-thin and warmed in its own jus, on gluten-free hoagie rolls.

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Yield
12 sandwiches
Prep
30 min
Cook
2 h
Total
overnight plus 2 h
Keeps
sliced beef and jus, 3 days refrigerated
RoastedGluten-freeBeefLunchDinnerWeekend projectEntertaining
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Follows Brian Lagerstrom's Chicago Italian beef method and giardiniera; see his recipe for the roast seasoning. What is here is the gluten-free build: his method, the tapioca hoagie rolls, and the oxtail and shank stock for the jus.

Ingredients

12 sandwiches

Method

  1. Roast 125F internal

    Season the top round and roast low, pulling it at about 125F. The slices finish cooking in the jus, so a roast taken to medium ends up grey and chewy.

  2. Prep nothing left in the pan

    Save every drop of the drippings and add them to the stock.

  3. Chill overnight · cold and firm

    Cool the roast, wrap it tight and refrigerate overnight. Cold, firm beef is the easiest thing in the world to slice.

  4. Prep paper-thin

    Slice cold and paper-thin on a slicer with the smooth blade, not the serrated one. A long sharp knife works if you have no slicer.

  5. Simmer hot, not boiling

    Heat the defatted stock with the drippings for the jus.

  6. Finish warmed through

    Warm the slices in the hot jus rather than cooking them any further.

  7. Serve piled and dipped

    Pile the beef onto split rolls, top with giardiniera, and spoon over jus - or dip the whole roll.

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