HOME > Chowhound > Home Cooking >

Discussion

ISO Recipe for Real Italian Beef sandwich and the dippin gravy

  • p
  • Paul Aug 30, 2000 02:18 PM
  • 8
  • Share

I left Chi years ago and now im missing my Italian Beef sandwich on a crusty roll and that awesome gravy that you dip it into. I mean it just isn't any good if it aint running down both arms PLEASE help me out with a recipe that I could use at home. Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Find recipe at link below. No gravy, but what the heck.

    Link: http://www.chowhound.com/boards/crave...

    1. CHICAGO STYLE ITALIAN BEEF SANDWICHES

      Similar to Johnny’s and Novi's

      3 cloves garlic, minced
      1/2 tsp. salt
      1/4 tsp. freshly ground pepper
      1 (4 lb.) beef bottom round roast
      1/2 tsp. crushed red pepper
      1 tbs blended Gardiner with its juice
      1 water (enough to cover roast)
      16 pieces (6" each) crusty Italian or French bread split

      Optional: Some prefer some Italian Seasonings so for that taste add 1 TSP Italian seasonings to the water. Bouno beef does this

      Combine garlic, salt and pepper; rub evenly over roast. Place the roast in a roasting pan. Add enough water to cover all but top of roast. Add crushed red pepper and blended Gardiner to water. Lightly salt and pepper water. Insert roast meat thermometer so bulb is centered in the thickest part. Do not cover. Roast in a 300-degree oven until meat thermometer registers 165-170 degrees. Allow 25-30 minutes per pound. Remove roast to a large platter. Chill gravy and remove hardened fat and discard. Reserve gravy. Cover the roast and refrigerate until chilled. Then take to butcher to have it sliced thin.

      Optional: Some prefer a greasier sandwich. Omit the discarding of the hardened grease if this is your choice. Carm's beef is like this

      Serve on the Italian bread.

      *Note - do not store beef in gravy, keep them separated. Add beef to the gravy when heating.

      4 Replies
      1. re: tomj

        For some reason, 1/4 tsp of pepper, 1/2 tsp of salt, and three cloves of garlic sound to be about the right amount for a 2 lb roast even though the giardiniera is in there too.

        1. re: tomj

          Sorry to be so obtuse, but what is "Gardiner?"
          Google was no help, though I never realized there are so many towns named Gardiner.
          Thanks

          1. re: MikeLM

            I believe it's "giardinieri", the Italian pickled vegetables that come in a large jar.

            1. re: MikeLM

              Giardiniera is a condiment consisting of serrano peppers, bell peppers, olives, celery, pimentos, carrots and cauliflower marinated in vegetable oil, olive oil, soybean oil or any combination of the three oils. Italian giardiniera does not contain any hot peppers, it simply pickled vegetables in red or white wine vinegar. Common vegetables in the Italian version include onions, celery, zucchini, carrots and cauliflower. It is typically eaten as an antipasto, or with salads.

              The word "giardiniera" in Italian literally translates to "woman gardener." It is derived from the root word "giardino" which means "garden."

              Giardiniera, as it is known in the United States, was invented in the year 1925 in Chicago by famous "Beef and Sausage Man" Pasquale Scala [citation needed]. Since its inception, giardiniera has traditionally been served on Italian beef and Italian sausage, though it is also commonly served on meatball sandwiches, Italian subs, and pizza.

          2. The current (Feb/Mar'08) issue of Cook's Country has a detailed recipe for "Chicago-Style Spicy Roast Beef" which reads very well. It includes 5-1.2 cups liquids, so you should have adequate jus.

            It's accompanied by an equally-detailed recipe for "Chicago-Style Italian Beef Sandwiches," so you should invest in a copy of the mag.

            1. here's a source for a couple of beef recipes--don't know how "Chicago" they are. From a cattle rancher. One uses tenderized meat, and one uses a slow roast brisket. LOADS of photos to show how.

              http://www.thepioneerwomancooks.com/2...

              http://www.thepioneerwomancooks.com/2...

              you could add the seasonings to make it Chicago style.