After some research on the Internets, I gathered the necessary items. I was a bit horrified to find out I needed bullion; in the spirit authenticity I put my head down and moved forward. I started out with a sirloin tip roast, some seasonings and garlic.
Hit the roast with a little olive oil, and then the herb / pepper mix. This included basil, oregano, onion powder, garlic and black pepper. Easy cheesy -
On to the grill it went - Underneath it was a pan with 6 cups water the bouillon and the remainder of the herbs. We let it cook until it reached 125 - It took about an hour and half. We removed it and the pan with the delicious juices.We let the roast cool, then popped it in the fridge.
After the roast cooled, it was sliced (on the slicer) very thin. I also cooked down the pan water, reducing it in about half.
Time to get this party started. A couple of handfuls of the meat into the warmed broth. It really only needs to go in there for about a minute.
... couple of spoonfuls of juice in the bottom of the bun, and then layer some meat - then some more juice - Then topped with some hot Giardiniera and served with onion rings. Traditionally you'd have a large coke with an Italian Beef, but keeping with the Three Lakes theme I rolled with a Mojito! These sammies were really delicious. We'll certainly be putting them into the rotation - A wonderful way to conjure up memories of a great trip to Three Lakes!
