Prep 1 hr 15 mins
Cook 1 hr 30 mins
In 'Lidia's Italy in America' by Lidia Bastianich
- 2 tablespoons kosher salt
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 4 1⁄2 lbs boneless beef rump roast
- 2 cups dry red wine
- 4 medium onions, sliced 1/4-inch thick
- 6 garlic cloves, crushed and peeled
- 6 tablespoons extra-virgin olive oil
- 16 sub rolls (or 6-inch lengths of Italian bread)
- 4 stalks celery, sliced 1/2-inch thick on the bias
- 4 bell peppers, sliced 3/4-inch thick (red and green)
- 6 -8 pickled hot cherry peppers, stemmed, seeded, and roughly chopped
- Mix together 2 tablespoons salt, 2 teaspoons dried oregano, and the dried thyme in a small bowl.
- Rub the spice mixture all over the beef, and put the meat in a resealable bag.
- Combine wine, 1 sliced onion, and the garlic, and pour this marinade over the meat.
- Seal tightly, and let marinate in the refrigerator from 4 hours to overnight.
- Preheat oven to 350°; remove the meat from the bag, and rub with 2 tablespoons of the olive oil.
- Place the meat and the marinade in a large pan, and roast, uncovered, until tender and the meat is pink in the middle, about 1 1/2 hours, flipping the meat once during cooking.
- Remove, and let the meat rest for 15 minutes before slicing, reserving the cooking juices in the pan.
- Slide the sliced rolls into the oven to toast slightly as the oven cools down.
- Meanwhile, heat the remaining 4 tablespoons olive oil in a large skillet, and toss in the remaining onions and the celery.
- Saute until the onions begin to soften, about 4 minutes.
- Season with the remaining salt and dried oregano.
- Stir the bell peppers and the cherry peppers into the onions, and cover the skillet to cook, stirring occasionally, until the bell peppers are tender, about 8-10 minutes.
- Slice the meat, against the grain, as thinly as possible.
- When the peppers are tender, add the sliced meat to the skillet, along with any juices left in the roasting pan.
- Cook until the meat is just heated through, about 3-4 minutes.
- Serve meat with peppers and onions, on toasted rolls.
This is an outstanding recipe. I've made it a few times for my family and people just rave about it. It works well for the crock pot, too.