CHICAGO ITALIAN BEEF Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 boneless beef roast (sirloin or round), about 3 pounds, most fat trimmed trimmed off
The rub:
1 tablespoon ground black pepper
2 teaspoons garlic powder or stud the roast with fresh garlic in slits
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
The juice:
6 cups of hot water
4 cubes of beef bouillon (yes, bouillon, see the explanation below) *
The sandwich:
10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on one side or Italian bread loaves cut width-wise into 10 portions (Gonnella was our first choice) See Dad's Gonnella roll recipe!
5 medium sized green bell peppers
1 tablespoon olive oil, approximately
1 cup mild or hot giardiniera
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Directions: |
Directions:Top sirloin, top round, or bottom round are preferred in that order for tenderness. Put rub on roast. Save leftover rub for juice. Make the juice with water, bouillon, remaining rub. You can use traditional bouillon, but beef soup base like Better Than Bouillon is my favorite. Roast on a rack over the juice until done. Roast 3 hours at 325 degrees. 130 degrees for medium rare is what you want. It will cook further in juice later. Use a 9x13 pan or else juice may evaporate. Add more water if needed. Meanwhile, saute the green peppers in olive oil until softened.
Slice the roast as thin as possible across the grain. Assemble sandwich on roll. Spoon a little juice in, add beef, more juice or dip whole sandwich briefly in the juice to wet. Top with sauted green peppers and giadiniera garnish. |
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Number Of
Servings: |
Number Of
Servings:10 sandwiches |
Personal
Notes: |
Personal
Notes: We loved these sandwiches as children in Chicago. We would often have them for my parents New Years Eve house parties. Grandma made these a Christmas Eve tradition after Grandpa passed away.
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