chef Renate DeGeorge Hot Sriracha Grassfed Beef Sandwich
- Prep time 20Min
- Cook time 20Min
- Technique Broil
- Meat Beef
- Cut Rump
- Serves 4
Sriracha adds a little spicy kick to this low and slow Aussie grassfed roast beef sandwich (or as we like to say in Australia, “sanger”).
Ingredients
Roast and Jus:
- 1 to 1 ½ pounds Australian grassfed beef round, cut into a roast
- ½ tsp garlic powder
- ½ tsp fine kosher salt
- ½ tsp dried oregano
- ¼ tsp black pepper
- 1 ½ tsp sriracha sauce
- 1 bay leaf each
- ¼ cup beef broth or stock, low sodium
Bread:
- Two 12- to 14 inch baguettes, each cut crosswise in two pieces
- ¼ tsp fine kosher salt
- 4 grinds of black pepper
- 2 tbsp butter or olive oil
For the garnish:
- 1 medium julienned red bell pepper
- TT fine kosher salt
- TT black pepper
- ½ tsp olive oil
Toppings (optional):
- Oven-roasted tomatoes as needed
- Roasted garlic cloves as needed
Method
For the roast:
-
Rub the meat with garlic powder, salt, oregano, and pepper.
-
Place it in a Crock-Pot with the bay leaf, Sriracha, and stock. Set on low for about 8 hours, or until the meat is tender.
-
Remove the roast from the pot. Strain the juices through a fine-mesh strainer or cheesecloth and keep them warm for dipping.
For the bread:
-
Slice each bread piece lengthwise.
-
Spread the cut sides with butter and grill or toast the bread.
-
Sprinkle with salt and pepper.
For the garnish:
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Preheat a grill to medium heat.
-
Toss the red bell pepper in oil and season with salt and pepper.
-
Grill the peppers in a grill basket or sauté them over medium heat until soft.
To serve: Cut the roast into slices. Divide evenly between rolls. Layer the red peppers on the bottom pieces of bread, then top each with about 5 ounces of meat, and the top grilled bread pieces. Serve with the hot jus on the side for dipping.
