Photo: Chicago Italian Beef Sandwich Recipe
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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By shanitao77
dallas, tx
on March 05, 2012
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Excellent!!!! This was great! I used a beef roast and cooked it for 4.5 hours at 300 degrees. It fell apart and was SO tender. I did omit the cayenne b/c I'm not a fan of spicy. The black pepper added the right amount of kick. Next time (and there will DEFINITELY be a next time I will add more beef stock b/c most of my jus evaporated with the long cooking time. I subbed banana peppers for the veggies b/c that is what I had and used soft hoagie rolls instead of sour dough.
By mev_11903927
Greensboro, GA
on January 07, 2012
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ABSOLUTELY GREAT! FOLLOWED RECIPE AND IT WAS PERFECT. MEAT FELL APART LIKE 'BUTTER;...ONE THING I DID CHANGE WAS DICED STORE-BOUGHT GIARDINIERA AND ADDED TWO DICED JALEPENOS AND PUT IT ALL BACK IN THE ORIGINAL JARRED BRINE. ALSO, SINCE I MADE THE MEAT IN ADVANCE, I LEFT IT IN THE SAUCE. THE GREEN PEPPERS WERE ALSO FABULOUS! ONE OF MY FAVORITES!
By dpotter8_6866886
Knoxville, TN
on January 06, 2012
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Spicier than any Chicago Italian beef I've had but we loved it. Our giardiniera was on the bland side so it evened out. I used a piece of beef roast that I had (not sure of the cut, but cooked it in a covered Dutch oven for 2 hours. It was fall apart tender. Loved the addition of the red peppers as well. Definitely a winner!
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