Chicago Italian Beef Pot Roast Style Recipes

CHICAGO ITALIAN BEEF

Steps:

• Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
• Turn over at the 6th and 12th hour interval.
• At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
• Cut bread into 6 inch lengths and slice on the side lengthwise.
• Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
• (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
• Salt to taste.
• OPEN WIDE and enjoy the most wonderful taste sensation.
• May be frozen when cooked.

CHICAGO ITALIAN BEEF

Steps:

• Preheat oven to 400 degrees F.
• Cut bread two-thirds of the way through. Toast bread in oven until crispy on outside.
• Drop sliced Roast into simmering Beef Juice. Jam beef in baguette. Dip sammich in beef juice pot.
• Drop Sweet Peppers into Beef Juice to get hot and wet.
• Add Giardiniera to sammich. Drape peppers across the beef.
• Serve with more Beef Juice on the side.
• Mix together the Italian seasoning, salt, pepper, granulated garlic and onion and oregano in a bowl until combined.
• Preheat oven to 400 degrees F.
• Cover roast with spice mix (you will have some spice mix left over). Drizzle olive oil over top of roast. Place roast on a rack with water in the bottom of the pan (don't let the water touch the meat). Roast until the internal temperature registers 118 degrees F on an instant-read thermometer, about 1 hour. Let roast cool. Reserve the juice.
• Thin-slice roast, as thin as you can. Can't slice thin? You are screwed. Or you can buy your chef friend a six-pack and she will do it for you. Save beef scraps!
• Portion roast slices into 5- to 7-ounce balls.
• Pour all the extra juice and beef scraps in a pot. If there's not enough juice, add some beef base and some water. Taste. Make sure it's not too salty. Simmer for 1 hour, strain and put juice back on to simmer.
• Split pepper in half, then clean white membrane out of it. Cut halves into thirds.
• Heat saute pan on high heat. Once hot, add olive oil. Drop in peppers skin-side down. Add a pinch of salt and pepper. Let pepper blister and char, then flip peppers and cook for another 2 minutes. Turn heat off and let peppers rest.
• Put the vinegar, salt, garlic, oregano, crushed red pepper, black pepper and 2 cups cold water into a 4-quart container and stir until the salt has dissolved.
• Cut carrots, celery, onions, green peppers and red peppers into 1/3-inch uniform dice.
• Thinly slice jalapenos and serrano (approximately 1/8-inch thick).
• Place cut veggies into brine and stir well until all ingredients are combined.
• Cover and refrigerate for 2 days. Stir in olive oil.

REAL CHICAGO-STYLE ITALIAN BEEF I

Steps:

• Make a spice rub by combining 1 teaspoon each of dried basil,dried oregano,garlic powder,ground pepper,salt,red pepper flakes.
• Rub HALF of the spice rub over and around the roast, Press the mixture into the meat as much as possible. Place the meat in a roasting pan. Add about 1 cup water to the pan.
• Preheat oven to 475 degrees F.
• Roast the beef for 35 minutes, Now reduce the temperature to 400 degrees F., and roast for 40 minutes.
• DO NOT TURN OFF THE OVEN, Remove the pan from the oven and pour 1 1/2 cups cold water into the pan, Let Stand for 15-20 minutes.
• Add remaining seasoning mixture to the pan juices and water. Return meat to the oven and roast until meat thermometer reaches (160 degrees very important to reach this temp) about 50 minutes but use the thermometer to make sure.
• When temp is reached remove pan and allow the roast to cool slightly befroe slicing. Slice almost paper thin (the right thiness is critical to ensure a good chew, But without being tough).
• Transfer the juices to a sauce pan and keep it warm over low heat.
• Immerse the sliced beef into the warm gravy.
• To serve, scoop some of the beef out of the gravy using a fork, Load it onto a Gonnella french bread roll. Garnish with hot or sweet peppers and serve.
• TIP: One of the secrets of Chicago Italian Beef restaurants is that they add garlic juice to the pan juices during the final roasting.
• TIP 2: The beef served at these restaurants are not undercooked, infact most roast the beef until it is medium well which shows very little redness.

SEASON'S CROCK POT CHICAGO ITALIAN BEEF SANDWICHES

Steps:

• In a medium saucepan over medium heat. Combine the salt, pepper, oregano, basil, onion salt, water, parsley, garlic powder, water, bay leaf and salad dressing mix. Stir well and bring just to a boil.
• Place roast in a slow cooker and pour mixture over the roast. cover and cook on low setting for 10-12 hrs on low or high for 4-5 hours.
• The best thing to do is to have it cook in the slow cooker until it is cooked through, remove the bay leaf, then shredd it and return it to the juice for about an hour.
• Optional - Last 45 minutes add boullion cubes and green pepper. If you use broth instead of water don't add the bouillon cubes.
• Serve on Italian bread.

CHICAGO STYLE ITALIAN BEEF

Steps:

• Put all the ingredients in crock. Cook on low for 6 hours or until the meat is tender. Put in bread and drool! :).

CHICAGO STYLE ITALIAN BEEF SANDWICHES (CROCK POT VERSION)

Steps:

• In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
• Remove the meat from the au jus and shred it with a fork until it is finely shred.
• Return the meat to the crock pot full of au jus to get warm for 20 minutes.
• After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
• For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.