Unlock the mystery of the Chicago-style Italian Beef
I'm in Boston and crave the wonders of the Italian Beef. I know there was a recipe posted a while back. I have that on my 'to try' list, but does anyone have any other recipes floating around?
Most I've found online use a combo of boullion/broth and dry italian seasoning....
oh god..I was born & raised in Chicago but haven't had an authentic beef sandwich since I left 6 yrs ago. My dad grew up in the little Italy neighborhood & had the best recipe ever. Problem is is that it's in his head.
I remember he would cook that roast for a good 8 - 10 hours. Some garlic, italian herbs, beef stock, worcestershire sauce, fresh ground pepper. I think he let the roast cool in the fridge overnight & then he would slice it with the meat slicer. Take the pan drippings add more stock & simmer the sliced beef until hot.
That's close to recipes I've found that DON'T use the packaged italian seasoning.
Scala does mail order so I might just do that :)
My Italian friend makes great homemade Italian Beef. She uses dry herbs, Italian pickled peppers and some of the juice, salt, pepper, etc. I'll put a call in for the recipe and get back to you.
what i found...
all recipes called for garlic, oregano, salt, pepper and red pepper flakes.
inserting garlic slivers into the meat is a must
need lots and lots of time, slow cooking in a 250 oven
it is great if you have a meat slicer (borrowed one from a friend) to get the real thin slices
hot giardiniera is available in lots of grocery stores.
If you make it the day before, you can stick the cooked beef in the freezer, for a couple of hours, and then slice it much more thinly. I did this with a beef tenderloin and it came out beautifully. Especially if you reheat the next day in the juices, I think it would come out quite well.