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 rump, 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 the 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 it with salt and pepper.
For the garnish: 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.
