If you've never had a Chicago-Style Italian Beef sandwich it will be difficult to envision. You need to understand that it's big, I mean, BIG. It should also be messy, I mean MESSY. I made this recipe for my friends at a Super-Bowl Party in 2002. Really good! I was very happy with the results.
Make 8 servings of Chicago's favorite sandwich at home! Here's How: 1. Heat oven to 450 degrees. 2. Combine one teaspoon each -- red pepper flakes, garlic powder, dried basil, dried oregano, and fresh ground pepper --in a small bowl. 3. Rub half the seasonings all over a 2 1/2 pound "inside round" roast, working some of it under the fat. I used a rump or bottom round roast. 4. Cook roast in a shallow baking pan for 15 minutes. 5. Reduce heat to 350 degrees and cook 20 minutes longer. 6. Remove pan from oven. 7. Pour one cup of ice cold water into the juices. 8. Skim the fat that solidifies in the pan and discard. 9. Add remaining seasonings to juices in the pan. 10. Add one cup of water. 11. Cook roast in juices till it reaches an internal temperature of 130 degrees. Roast will be VERY rare. 12. Slice the beef very thinly -- shaved, if possible. It's important that it's thin so it remains tender.
13. Heat juices from roasting pan in a saucepan. 14. Dip several slices briefly into hot juice (this will finish the beef's cooking process). 15. Pile meat & juices into split, warm Italian Hard rolls. Tips: 1. Add more basil and red pepper flakes to juices for more spicy flavor. 2. Suggested condiments: sweet peppers, giardinera*, shredded mozzarella cheese. *Note The giardinera is actually an important, hard-to-find component here. The best and really the only brand that works is made by Il Primo. Look in specialty food stores. 3. Dip the whole sandwich briefly into juices for a "wet" or "juicy" sandwich. adapted from: http://www.thebestofchicago.com/
|