Hot sriracha grassfed beef sandwich
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
2 12- to 14 inch baguettes, each cut crosswise in two pieces<
¼ tsp Fine kosher salt
4 grinds 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
Oven-roasted tomatoes as needed
Roasted garlic cloves as needed
- 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.