Here is the coup de gras of leftovers: rib roasts make the most excellent Italian Beef Sangwiches.
First, a link to Meathead ‘s Italian Beef Sangwich page, which is a delight, and which taught me everything I know about these beasts (except how to eat them, I been to Portillo’s):
https://amazingribs.com/tested-recip...andwich-recipe
So now you maybe got a leftover rib roast, probably around or two or ‘tree pounds still. Slice that son of a gun as thin as you possibly can: 1/8-1/16â€.
Have some nice crusty steak rolls ready. If you’ve made a few rib roasts (Mosca looks in the mirror) you planned ahead, and bought the rolls when you were buying the rest of your meal.
Toast those rolls. Make a bullion out of Better-Than-Bullion, Heat a couple cups of water to simmering, add 2tsp of BTB. 2 cups is right for 2 sandwiches. (Oh yeah; Better-Than-Bullion. If you don’t [i[always[/i] have this in your fridge/panty, you should put it on your next shopping list. There are lots of flavors. Get the beef and the chicken, the turkey, ham, and mushroom are good, but not essential. Beef and chicken work for 98% of what you'll do with it [which is make killer soups and gravies]).
Put the sliced beef in the bullion, and let it soak until it is nice and gray. Put it on those buns, and serve them with the bullion on the side as a dip. Or, if you want to be authentic, ladle the dip over the sandwich so it soaks into the bread and everyone will need a whole roll of paper towels!
Now, here's the thing. You have made a basic Italian Beef. But you also have... A BLANK CANVAS. Ask yourself: what would be good on a sandwich like this? And, what do I have right now that would be good on a sandwich like this?
Mosca’s answer, this time, was: Cooper sharp cheese. Fried onions, mushrooms, and red peppers. And chopped giardiniera, because that is traditional and I had a jar of it left over from the last time I made Italian Beef Sangwiches! Next time it might be something different. Maybe sun dried tomatoes? Roasted Hatch Chiles? You can do what you want! Substitute marinated artichoke hearts for the giardiniera, they would probably be awesome.
Anyhow, this is Mrs Mosca’s comment, on the Italian Beef Sangwiches: "I think I like these better than the prime rib the other night." And you know what, I had just been thinking the same thing. Really. Happy 31st Anniversary, dear, the love of my life!
First, a link to Meathead ‘s Italian Beef Sangwich page, which is a delight, and which taught me everything I know about these beasts (except how to eat them, I been to Portillo’s):
https://amazingribs.com/tested-recip...andwich-recipe
So now you maybe got a leftover rib roast, probably around or two or ‘tree pounds still. Slice that son of a gun as thin as you possibly can: 1/8-1/16â€.
Have some nice crusty steak rolls ready. If you’ve made a few rib roasts (Mosca looks in the mirror) you planned ahead, and bought the rolls when you were buying the rest of your meal.
Toast those rolls. Make a bullion out of Better-Than-Bullion, Heat a couple cups of water to simmering, add 2tsp of BTB. 2 cups is right for 2 sandwiches. (Oh yeah; Better-Than-Bullion. If you don’t [i[always[/i] have this in your fridge/panty, you should put it on your next shopping list. There are lots of flavors. Get the beef and the chicken, the turkey, ham, and mushroom are good, but not essential. Beef and chicken work for 98% of what you'll do with it [which is make killer soups and gravies]).
Put the sliced beef in the bullion, and let it soak until it is nice and gray. Put it on those buns, and serve them with the bullion on the side as a dip. Or, if you want to be authentic, ladle the dip over the sandwich so it soaks into the bread and everyone will need a whole roll of paper towels!
Now, here's the thing. You have made a basic Italian Beef. But you also have... A BLANK CANVAS. Ask yourself: what would be good on a sandwich like this? And, what do I have right now that would be good on a sandwich like this?
Mosca’s answer, this time, was: Cooper sharp cheese. Fried onions, mushrooms, and red peppers. And chopped giardiniera, because that is traditional and I had a jar of it left over from the last time I made Italian Beef Sangwiches! Next time it might be something different. Maybe sun dried tomatoes? Roasted Hatch Chiles? You can do what you want! Substitute marinated artichoke hearts for the giardiniera, they would probably be awesome.
Anyhow, this is Mrs Mosca’s comment, on the Italian Beef Sangwiches: "I think I like these better than the prime rib the other night." And you know what, I had just been thinking the same thing. Really. Happy 31st Anniversary, dear, the love of my life!
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