Cook onion and garlic in oil over medium-high heat until onion turns golden brown.
Leave pan on the heat; add stock to pan.
Place meat into pan; bring liquid to a boil.
Sprinkle all of the remaining ingredients over the meat and pan.
Some spices should cover the meat and some should fall into the stock.
Cover pan with a tight fitting lid; place into the oven for one hour and fifteen minutes. (75 minutes)
After 75 minutes, remove pan from oven.
Remove the cover from the pan.
Place a piece of heavy foil over the meat.
Place meat back into the oven for 20 minutes.
After 20 minutes, remove pan from oven.
Remove foil and let the meat and liquid cool in the pan for half an hour.
Remove meat from the pan.
You can slice the meat now or wrap and put into the fridge until needed.
Pour all of the liquid and ingredients from the pan into a strainer over a bowl.
Use a small spoon to press on the ingredients.
This will help push all of the juices into the bowl.
The leftover ingredients in the strainer, cooked onion, garlic and spices, are delicious and can be eaten with the meat if you like.
Remove any fat from the top of the "Au Jus" with a small spoon or ladle.
You can also chill the au jus in the fridge and all of the fat will solidify.
Once solidified, you can just lift it off and discard.
Cut meat into thin slices.
It is important to cut against the grain.
Cutting against the grain compares to cutting hair as you cut hair across as opposed to cutting along the strands.
To serve:
Bring some of the au jus to a boil.
Taste to see if you need any more salt.
Reduce the au jus a little by boiling if you think it needs more flavor.
Remove pan from heat; lay the meat into the au jus.
Let the meat gently heat in the liquid, do not boil.
Place meat onto a plate; cover with warm au jus.
New Taste Thinking:
This is absolutely one of my top ten all time favorite foods. I don't eat it as often as I once did but it is certainly one that is great to have ready to go in the fridge. Once cooked, you can warm and enjoy the meat in just minutes. This lean protein pairs up with almost any grain and vegetable to make a quick dinner.
Italian beef is traditionally served as a sandwich on fresh Italian bread soaked with the au jus. I have been saving this recipe for today, November 3rd. because today is national sandwich day! If you are ever needing an excuse to eat white bread with lots of meat, today is your day!
