Italian Beef Sandwiches
Article based upon Andrea’s Recipes: http://www.andreasrecipes.com
Italian beef is a Chicago institution, and a number of restaurants around town serve up this dripping wet sandwich, which is best eaten over a trough. The meat is roasted to medium rare, sliced thin, then simmered in an au jus made from the meat drippings, stock, lots of oregano, and other seasonings. To eat it, you fill a sub roll full of meat and then dip the whole sandwich into the au jus. No dainty dipping of the ends, you plunge the whole sandwich in! Then you top it with bell peppers and giardineria (pickled vegetables). It is sloppy good!
Giardineria for Italian beef sandwiches
Recommended by Roadfood.com (link below), make your own Italian beef recipe attributed to Max’s Italian Beef (link below).
Cutting the meat properly is crucial to a good Italian beef sandwich. Slice it as thinly as possible using an electric knife. Short strokes produced thinner slices than trying to make large, full slices. A meat slicer would definitely do a better job.
Using the right bread is also very important. Bread that is too light will fall apart in the au jus, so use some hefty sub rolls or a good French bread cut into individual portions.
roasting pan and rack
6 quart pot
glass jar with lid
small sauce pan
sub rolls or French bread (hefty texture, otherwise it will fall apart in the au jus)
5 pound outside round roast
1 tablespoon kosher salt
1 tablespoon course black pepper
1 tablespoon garlic powder
2 tablespoons oregano
1 tablespoon paprika
2 quarts (64 ounces) beef broth
1 tablespoon garlic
2 tablespoons dried oregano
1/2 teaspoon black pepper
2 large green bell peppers, slice thin
8 ounces beef brother
8 ounces water
4 or 5 stalks fresh or 1 tablespoon dried oregano
4 stalks celery, thinly sliced
6 serrano peppers or pepperoncini, thinly sliced
1/4 cup sliced green olives (optional)
6 Italian hot peppers, thinly sliced or chopped
2 cups olive or vegetable oil
1/4 cup vinegar
1/2 teaspoon kosher salt
1. GIARDINERIA: Several hours to one day before you prepare the meat, put all the vegetables for the giardineria in a jar. Heat the olive oil, vinegar, and salt in the microwave just until warm. Pour over the vegetables, then put a lid on the jar and store in the refrigerator.
2. MEAT: Preheat the oven to 350 F. In the small bowl, stir together the ingredients for the dry rub, then rub the mixture all over the outside of the roast. Stick in the meat thermometer and place the roast on the rack. Roast in the oven until the meat is 140 F (medium rare). Remove from the oven and allow it to sit for 1 hour before slicing.
3. AU JUS: In the 6 quart pot, add the beef broth, garlic, oregano, and black pepper.
4. Using the electric knife or meat slicer, shave the meat as thinly as possible and put the slices into the au jus. Simmer for about 30 minutes. Do not boil the meat.
5. SWEET PEPPERS: While the meat simmers, put the sliced sweet peppers, broth, water, and oregano in the small sauce pan and heat just to a boil, then drain.
6. To serve, pile some of the meat onto the sliced rolls, then dip the whole thing into the au jus. Then add some sweet peppers and some of the giardineria. Eat with lots of napkins or paper towels.
URL to article: http://www.andreasrecipes.com/2008/02/04/italian-beef-sandwiches/
Max’s Italian Beef: 5754 N. Western Ave., Chicago, IL 773-989-8200
Lightning Striker is Blue Sky Soccer's tailgate specialist, in addition to being a player, fan and referee. He may be reached at email@example.com.