We’re tackling one of Chicago’s iconic food items, it’s not any deep dish pizza because today is all about the Chicago style Italian beef sandwich.
Based on my research, which included watching a lot of Al’s Italian beef videos and polling some Redditors, Chicago style Italian beef is categorized by the following:
– Beef Roast (Top Sirloin Butt or Round Roast) that is braised with spices
– Roast Beef is thinly sliced and then warmed in the au jus before being put on the roll
– The serving vessel is a sturdy hoagie/sub/long roll
– Ordered dry, wet or dipped
– Topped with sweet peppers, or hot peppers (giardiniera)
– Other topping variations can include the Italian combo, red sauce, and cheese
— FULL ITALIAN BEEF RECIPE —
Description: Seasoned roast beef, that is thinly sliced, warmed in au jus and then loaded on a sturdy long roll. The whole sandwich is dipped in the au jus and topped with sweet peppers or hot peppers (giardiniera), or both. Wrap it in wax paper, and consume with some napkins close by.
– Eye of Round Roast (3-4 lbs or 1.3-1.8 kg)
– Coarse Kosher Salt
– Fresh Ground Pepper
– 8 garlic cloves, smashed, skin removed.
– 2 TBSP (13g) Paprika
– 1 TBSP (3g) Oregano
– 1 TBSP (2g) Coriander seeds
– 1 TBSP (2g) Fennel seeds
– 1 TBSP (18g) Coarse Kosher Salt
– 1 TBSP (7g) Fresh Ground Pepper
– 2 cups (480 g) Beef stock Water to cover
1. Preheat the oven to 300 degrees F (150 C)
2. Liberally salt and pepper the roast.
3. Add a thin layer of oil to a large dutch oven over high heat.
4. When the oil is hot, brown the roast on all sides creating those delicious flavor compounds.
5. Once browned, remove the roast and set aside on a plate. Set the heat to medium.
6. Add the garlic cloves and spice rub to the fond created from browning. Saute for 1-2 minutes until fragrant.
7. Add the beef stock and water to create our braising liquid. Turn off the heat.
8. Add the browned roast back to the liquid. The liquid should come up to at least 1/2 the way up the beef, if it’s not, add more water/beef stock.
9. Prepare a parchment paper lid, or set the lid of the dutch oven slightly ajar.
10. Move the dutch oven to the oven and let braise for 2 – 2.5 hours. Flip the beef roast and let braise for another 1.5 hours.
11. Remove the roast from the oven and wrap in plastic film and move to the fridge to rest at least 1 hour. This will allow the proteins to set for better slicing and the plastic film doesn’t allow water vapor to escape, keeping our roast moist. (Note: If you are not slicing thinly, you could let the beef rest and eat the beef right out of the oven)
12. Store the braising liquid in the fridge as well.
13. Once rested, thinly slice the roast by using an electronic slicer for best results, though a slicing knife will work too.
14. Heat the au jus over medium low heat until 140 degrees F (60 c).
15. Add a serving of the sliced beef to the au jus and let warm for 30-60 seconds.
16. Load up the beef on a sturdy long roll and dip the whole sandwich in the au jus for proper Chicago style.
17. Top with sweet peppers or hot pepper giardiniera. I used my lacto fermented giardiniera (recipe below).
Lacto Fermented Hot Giardiniera – WATCH THE VIDEO HERE: https://youtu.be/Jg5LSeVleDU
Equal parts (all diced)
– Red pepper
– 2 cloves garlic
– 2 red hot chiles
– 5 grams oregano
– 5 grams peppercorns
All sources used:
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #Chicago #ItalianBeef
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Take the opportunity to connect and share this video with your friends and family if you find it useful.