Italian Beef and Horseradish Cream Sauce by Tim
This is a simple and delicious recipe using a chuck roast. Look for a 3” thick boneless chuck roast with good marbling and less skeletal fat. You may cook this in a heavy Dutch oven or covered roaster at 350F. INGREDIENTS: 5 Pounds 3” thick boneless chuck roast (Remove excess fat.) Salt and pepper to taste.
Combine the following spices into a paste to rub
on the roast 1 tsp. ground
fennel seeds 1 head Microplaned garlic 2 Tbsp. pepperoncini juice or more to taste
Rub spice paste evenly on the chuck roast and place in the Dutch oven.
Add Aromatics: 1 cup chopped onion 2 Tbsp. lemon juice 2 cups beef stock (home-made or salt
free) PRODECURES: Place roast in Dutch oven with other
ingredients. Cover and roast in 350F degree oven for 3 hours. Turn roast after 90 minutes. Meat should be very tender; cook an additional 20 minutes and allow to cool slowly if desired. Cool, shred by hand, removing sinews and excess fat. Mix well Note: Do not cook or hold Italian beef in a simmering crockpot. The juices will continue extracting flavor from the meat and you will end up with shredded cardboard flavored beef and a wonderful broth.
HORSE RADISH CREAM SAUCE: Whip 1/2 cup heavy cream to thicken, not to peaks Fold in: 1/2 cup crème fraîche or sour cream 1/2 cup prepared horseradish (buy the local brand) 2 tablespoons minced chives 1 tablespoon freshly squeezed lemon juice Kosher salt and fresh ground pepper, to taste |