So I was at restaurant depot the other day and saw a beef knuckle roast. I picked one up since for one, I had never seen one, and two, it was cheap. At the time I had no clue how I was going to prepare it but figured I would let things evolve over the course of the week. This cut is lean and as it turns out has a ton of flavor and great value at 1.60 something a pound.
The timing of Paupered Chef:Homemade Italian Beef post this week was perfect and it provided a perfect fate for this nice looking cut of meat. I know the recipe did not call for this cut but it worked out perfectly and if you can get your hands on Beef Knuckle its worth a go. This basically is the Paupered Chef's recipe that is doubled and tweaked a bit.
Question O the Day
Have you ever bought something with no clue how you were going to prepare it? What was it? What inspiration did you draw from?
Homemade Italian Beef
5-8 lb Beef Knuckle Roast (or about same weight of beef round or beef sirloin tip roast)
1 TBS Red Pepper flake
4 tsp dried basil
4 tsp dried oregano
1 TBS garlic powder
1 TBS Kosher Salt
1 TBS Pepper
Beef Au Jus
1.5 Quart Water
1 TBS Beef Better than Bullion
1/2 of above spice rub
16 Italian Rolls
Trim any silver skin and excess fat from the exterior of the roast
Mix all dry ingredients together
Rub half of the dry mixture all over the roast and place in a medium sized roasting pan
Mix the remaining dry ingredients and 1 TBS of Boulian with the 1.5 quart of water and set aside
Preheat over to 450
Cook roast in roasting pan for 25 minutes
Reduce heat to 235
Pour liquid spice mixture into roasting pan and place wired meat probe in so it reads the center of the roast
Cook for 1-2 hours until internal temperature of meat reaches 130 degrees at center of roast.
Take out of the oven and let rest for 20 minutes
Reserve the liquid in the roasting pan and place into the fridge to cool
Wrap roast tightly in aluminum foil or place into a large Ziploc bag and place into the fridge for a minimum of 1 hour.
Place roast in freezer for 2 hours until rather firm
Slice roast with a VERY sharp knife as thin as possible
Warm a portion of the meat juice just to a simmer in a skillet or pot and place chosen portion sizes of sliced beef into juices
Cut the rolls half way down still leaving a good amount of uncut bread at the base or the sandwich
Grab meat and move quickly to bun so meat juices can soak into bread
Garnish with giardiniera and enjoy
This turned out KILLER! Big props to The Paupered Chef on this one, epic recipe!!