Jimmys Wrigleyville Grill San Antonio Italian Beef Recipes

JIMMY'S WRIGLEYVILLE GRILL SAN ANTONIO ITALIAN BEEF

Steps:

• Preheat oven to 350 degrees F.
• Rub beef with garlic, oregano, black pepper and fennel. Sprinkle with salt. Put beef in a deep pan and add the stock to the bottom of the pan along with the bay leaves. Place in the oven and roast for 2 hours, or until the center of the beef reaches 135 to 140 degrees F. Remove from the oven; let sit at room temperature 30 minutes. Refrigerate the beef in the pan for 3 hours, or until the center of beef is cold.
• Remove the pan from the refrigerator. Slice the beef paper thin. Reheat the pan juices and strain them. Add the sliced beef to the hot "au jus" (pan sauce). Dip each roll in the au jus, open them slightly and fill with beef and peppers.

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.