Recreating an authentic Italian beef at home is hard to do without an industrial meat slicer. Fortunately, there's another way and it starts with store-bought roast beef.
, but that's not quite true, either. The beef isn't cooked to the point where it falls apart like a pot roast. Instead, the roast is cut very thin, and these slices maintain some of their integrity.
The only further additions were some aromatics and a few spices, like clove and black pepper, to give it some personality. Simmer everything for about four hours and that's it. No, I just needed to figure out a way to slice the meat more thinly. One method for achieving this is to let the roast cool, and then transfer it to the freezer for an hour or two to firm it up. This does make it slightly easier to cut those paper-thin slices, but no matter how carefully I carved, I could never get the slices as uniformly thin as they needed to be.
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