breaking news

OVERNIGHT: In late votes, transgender bathroom bill, 10 others sent to House

Recipe of the Week: A Red Sox-inspired dish for baseball’s opening day


The return of baseball season is upon us, and Daina Falk has just the recipe to celebrate.

Falk is the baseball-loving author of “The Hungry Fan’s Game Day Cookbook: 165 Recipes for Eating, Drinking & Watching Sports,” which includes all kinds of dishes that you can serve while watching a game. This sandwich isn’t your typical stadium fare, but it was served during the 2013 World Series at Fenway Park.

Falk re-created the dish in a quantity that will serve a party or leave leftovers for the week to come, and it calls for cooking the meat in a slow cooker, which means less time in the kitchen and more time watching the game.

Hot Italian Beef au Jus Sandwiches

I’m often inspired by the concession food I eat at the many ballparks and arenas I visit over the course of each year. This sandwich was inspired by one served at Fenway’s Yawkey Way during the 2013 World Series. The Red Sox, my mom’s favorite team, took the title, winning their first World Series since 1918.

— Daina Falk

4 pounds chuck roast

Sea salt and freshly ground black pepper

1 tablespoon canola oil

1 small yellow onion, diced

5 cloves garlic, minced

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons dried Italian parsley

5 banana peppers, thinly sliced, or to taste

1 cup beef stock

8 to 10 whole-wheat buns

8 ounces fresh mozzarella cheese, thinly sliced

Season the beef with salt and pepper.

Heat the oil in a large skillet over high. Add the beef, and brown both sides quickly, about 2 minutes per side. Decrease the heat to medium, add the onion, and cook for 4 minutes, until softened. Add the garlic, and sauté for 1 minute.

Transfer to a 6-quart slow cooker, and add the oregano, basil, parsley, banana peppers and stock. Add a couple healthy grinds of black pepper, and cover. Cook on low for 9 hours, or until the beef is soft and can be pulled apart with a fork.

Serve the beef hot on the buns, topped with a healthy slice of mozzarella, which will melt with the heat of the beef. Or put it under the broiler for 2 minutes to also lightly toast the tops of the buns. Serve with a small cup of the jus (the yummy juice left in the slow cooker) for dipping. Serves 8 to 10.

— From “The Hungry Fan’s Game Day Cookbook: 165 Recipes for Eating, Drinking & Watching Sports” by Daina Falk (Oxmoor House, $22.95)



Reader Comments ...


Next Up in Austin360 Eats

What’s the difference between cilantro and coriander?
What’s the difference between cilantro and coriander?

Q: What is the difference between cilantro and coriander? — Tom Bankovich, Riverview, Mich.  A: If there are ever confusing herbs, it’s cilantro and coriander. While both come from the same plant, they have different uses and tastes. Cilantro is the leaves and stems of the coriander plant. When the plant flowers and turns seed the...
Radlers were invented to be refreshing on a hot day
Radlers were invented to be refreshing on a hot day

The radler is designed for summertime imbibing: Half beer, half fruit soda and all refreshment, with a bright fruit taste and less alcohol. The creation of the radler is usually ascribed to a Bavarian innkeeper in 1922, who found himself confronted by hordes of thirsty cyclists looking for some mid-ride refreshment. He mixed his dwindling supplies...
Postcard From France: Cote d'Azur
Postcard From France: Cote d'Azur

The French Riviera is a mixed bag for the wine enthusiast willing to travel thousands of miles to a foreign land in search of exotic wine and food experiences. Here, in the heart of the Cote d'Azur, the most exotic wine experience at the beginning of my personal Tour de France came at a rustic French cafe, La Femme du Boulanger, located mere steps...
Cookbook review: Amy Thielen's 'Give a Girl a Knife' is worth a read

The same way that water needs heat to boil, Amy Thielen needs to cook. Her story begins near her hometown in rural Minnesota, in a rustic off-the-grid house built by her boyfriend. No running water. No heat. There's a large vegetable garden, and in the kitchen she uses what she harvests and tries to cook like her Midwestern great-grandma. That's the...
11 mistakes novice grillers make - and how to correct them

Ask barbecue fanatics where they learned their craft and they typically cite their back yards. They'll recall their father (always their father, seldom their mother) at the grill, sometimes flipping burgers, other times smoking a whole hog. That sense memory is often the inspiration for a lifelong barbecuing passion.  Not for me. My father rarely...
More Stories