Italian Beef from scratch

Italian Beef

Author

chef craig

3 - 4lb Beef Roast (eg Sirloin Tip, eye of round, etc.)
1/4 cup onion powder
1/4 cup garlic powder
1 tbs red pepper flakes or 1 tsp cayanne or both (to taste)
Johnny's season salt, enough to sprinkle on all surfaces of roast I use the one that has MSG, i
1 tbs coarse ground black pepper
1/4 cup Tones Italian seasoning mix
Tones Beef soup base for 1 qt broth (to taste)
Italian ciabotta baguette(s) or italian sub rolls
Hot or mild giardiniera, Mezzetta California Hot Mix is a good sub but you have to dice
Shaved italian salad blend cheese, I prefer BelGioioso (romano, asiago, parmesan)

Set your Anova Sous Vide Precision Cooker to 132ºF / 55.6ºC
Sprinkle all surfaces of the beef with the Johnny's season salt
Make a dry rub by combining onion powder, garlic powder, pepper flakes, black pepper, and italian seasoning.
Coat entire surface with dry rub and vacuum seal in bag with any remaining dry rub.
Place in preheated water bath.

Remove bag, cut corner off and drain juice into a glass container, cover, cool, and refrigerate. Vacuum seal bag corner, cool and place in refrigerator for 24 hours.
Remove roast from bag and save any remaining juice in your glass container.
Slice cold beef at a minimum 2mm thick on electric slicer (best to use a slicer with a contiguous blade, not serrated.
Make Italian au jus by combining 1qt of water to the captured broth in saucepan and add beef soup base to taste, bring to boil, then down to simmer

Cut and slice ciabatta to portion size and heat in oven until desired crisp,
Place portion amount of sliced beef in au jus and heat 30 seconds or so, may have to turn up the heat on stove, but keep below boiling
Add the hot sliced beef in bun and add giardiniera and cheese if you like it wet, add au jus to top it off
Pour some au jus in dipping container and enjoy