I made a pot roast yesterday – big plate for dinner and sandwiches on tap this week. But I was thinking I want to make an Italian Beef.
Anybody got a good recipe? Yours or one you’ve used? I know there are many online, including from Chicago purveyors (no, I don’t want to mail order). Just looking for a little guidance.
As Andy Griffith would say – ‘Preciate it.’
For starters, you’ll need a different cut of beef. The beef in Italian Beef sandwiches is sliced (at least it starts out that way). Unless I’m misunderstanding the size and nature of a pot roast, the best you can hope for is shredded beef. So right off the bat, the texture will be off. You can probably still make a pretty good tasting sandwich, but it won’t be a Chicago Italian Beef.
I think most places are using some form of roast beef (top round, top sirloin butt, eye of round, etc.). It needs to be fully cooked, then cooled before slicing very thin. The sliced beef goes into the au jus for about 15 minutes, the piled up on crusty bread. Personally, I like the whole sandwich then dipped into the au jus with hot peppers (jardiniere). Very messy, but absolutely delicious!
You can piece together some nice tips in these videos, including a specific recipe for the au jus:
Thanks Buddy. I guess what I was really thinking was ‘next time I make a roast beef, it should be for Italian beef.’ Sorry for the misunderstanding. The sandwiches I make with this will be ‘chipped’ or shredded beef, w/mayo and dill pickles. Comfort food from my youth.
Don’t know what I’ll do for the Gonella (???) rolls or jardiniere when I get to the CIB but I’ve got some ideas. I’ll check out the videos.
Thanks for the curated videos. I liked the first one best – most details and best pictures though I don’t agree with the ‘ladled’ rather than dipped choice.
I’d seen the one at Al’s before, had trouble understanding Johhny’s mumble so will have to watch again.
I happened to think – best I can remember, the best one I had here (beef made from scratch in house) was like chunks of shredded beef, not slices. I guessed it was chuck or maybe brisket.
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