Stuffed Italian Beef Stromboli
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
55
Spice
64
Sweetness
45
Sourness
46
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Roasted Red Pepper1 large
Egg (lightly beaten)1
Salt2 tbsps
Vegetable Oil1 medium
Onion (chopped)1 tbsp
Italian Seasoning1 tbsp
Crushed Red Pepper Flakes6 cloves
Garlic (chopped)1 cup
Red Wine (dry)4 cups
Beef Stock (good)1 sprig
Thyme (fresh)Directions:
1
Add in the stock and thyme and bring to a simmer
2
Watch how to make this recipe
3
Preheat the oven to 375 degrees F; line a baking sheet with parchment paper
4
On a floured surface, roll out the dough and cut it into two 12-by-14-inch portions
5
Layer half of the cheese, then half of the Italian Beef, giardiniera and red peppers on each portion of dough
6
Using a pastry brush, paint one of the short borders with the egg wash
7
Starting with the unwashed side, roll the dough into a cylinder, pinching the ends to seal
8
Transfer to the prepared baking sheet, poke with a fork or sharp knife to vent and brush with olive oil
9
Bake until golden brown on top, 20 to 25 minutes
10
Let stand for 15 minutes before cutting and serving with a sidecar of strained jus from the Italian Beef
11
Position a rack in the middle of the oven and preheat the oven to 350 degrees F
12
Liberally season the roast with salt and pepper
13
Heat the oil in a Dutch oven over medium-high heat
14
Sear the roast, browning on all sides until golden and caramelized
15
Reduce the heat if the oil begins to smoke
16
Transfer the roast to a plate and lower the heat to medium
17
Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes
18
Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute
19
Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced
20
Adjust the seasoning of the braising liquid
21
Return the roast and any accumulated juices back to the pot
22
Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours
23
Transfer the roast to a cutting board and tent with foil
24
Once the roast has cooled, pull the meat into smaller chunks
25
Strain the braising liquid through a fine-mesh strainer and return to the pot
26
Bring to a simmer and adjust the seasoning if necessary
27
Serve the jus with the meat