A Chicago-style sandwich inspired by everyone's favorite new restaurant show, The Bear. Thinly sliced seasoned roast beef is topped with a hot pepper mixture or dipped in gravy.
Ingredients
Servings
Hot Pepper Topping | Serves 4
1/4 cup Olive Oil
6 each Red and Orange Bell Peppers, julienned
3 each large Scotch Bonnet Peppers, sliced thin on a mandolin, with seeds
In a sauté pan, heat oil over medium-high heat. Add bell peppers and scotch bonnet peppers to pan and sauté until soft. Add pepperoncini peppers and sauté for another 5 minutes. Deglaze pan with pepperoncini brine and add salt. Let cool and hold ambient for service.
For Seasoning Paste
In a food processor pulse together seasonings until roughly ground and combined. Add garlic, tomato paste and olive oil. Pulse together until a thick, uniform paste has been made. Set aside and hold ambient.
Prep
Set combi to 300°F. Pat dry roast and season with salt.
In a rondeau, heat oil over medium high heat. Brown roast on all sides. Remove from pan and set aside.
In the same rondeau, brown beef marrow bones. Add onion, carrot, celery and leeks to the bones and allow to caramelize.
While bones and vegetables are caramelizing, rub roast with seasoning paste.
Once bones and vegetables have caramelized add stock to deglaze, scraping up fond from the bottom of the pan. Add roast and bay leaves to rondeau. Be sure to add any paste that may have not adhered to the roast to the rondeau.
Bring ingredients to a quick boil, cover and place in combi. Cook until an internal temperature of 130°F is reached.
Once internal temperature has been reached, remove roast from braising liquid. Wipe off any remaining paste and return it to the rondeau. Set roast aside and let cool. Hold refrigerated until service.
Over medium high heat, let braising liquid reduce by 1/3rd. Strain, discarding vegetables, bones and seasoning and set remaining liquid aside. Hold ambient for service.
Service
On it's thinnest setting, use a meat slicer to slice cold roast.
In a pot, bring gravy (jus) to a low simmer. Return sliced meat to hot gravy. Heat until meat is just warmed through.
For each serving, place 1 1/2- 2 cups of warm sliced beef on top of split roll. To serve "Hot," top with 1/4 to 1/2 cup of hot pepper topping. To serve "Wet", top with 3oz of gravy (jus) or dip sandwich completely. Serve with a side of extra gravy.
Chef's Tip!
Can be made with a roast of your preference (works great with chuck!)
