Chicago Italian Beef Sandwich

Total Time:
3 hr 40 min
Prep:
20 min
Cook:
3 hr 20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 pounds top round with fat cap
  • 3 tablespoons Italian seasoning
  • 2 tablespoons salt
  • 2 tablespoons fresh cracked black pepper
  • 1 teaspoon cayenne
  • 1 tablespoon paprika
  • 1 teaspoon red chili flakes
  • 3 tablespoons bacon fat, or canola oil
  • 3 yellow onions, chopped
  • 1 cup garlic, whole cloves
  • 1/2 cup red wine
  • 3 tablespoons Worcestershire sauce
  • 1 cup beef stock
  • 2 bay leaves
  • 6 sourdough baguette rolls halved, toasted
  • 1 cup chopped giardiniera vinaigrette vegetables
  • 1 cup jarred red sweet peppers
Directions
  • Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.

  • Preheat oven to 275 degrees F.

  • Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.

  • Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.

  • Cool broth in roasting pan and remove the fat that rises to the top. Strain.

  • Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.


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