No way I'm waiting, Italian Beef recipe help

I live 4+ hours from Chicago. Obviously this makes it hard to get Italian beef. We cook a lot and I'm sure I can duplicate these at home but I'd like a starting point.

I did some google searching but would prefer to have some advice from actual beef eaters.

Any leads?

Top Butt Roast
Slow roast in a water and spices
Cool in refridgerator
Slice paper thin

Hi,

I have seen one Italian beef location with pizza ovens to roast their beefs. They let them cool overnight, then slice them into their gravy.

That is their technique, how they season it and the broth is not known to me.

Regards,

Buona Italian Beef Recipe
http://tinyurl.com/3davwy

Thanks everybody.

Anyone know where I can get decent giardinara? Or can I make my own?

Abouna wrote:Thanks everybody.

Anyone know where I can get decent giardinara? Or can I make my own?

You can certainly make your own, but my favorite commercial variety can be bought at Bari Foods. I'm partial to the extra hot, but it may be a bit spicy for most palates. They also have a hot, medium and mild.

Bari Foods
1120 W Grand Ave
Chicago, IL 60622
(312) 666-0730

Rub a sirloin tip roast with the following:
thyme oregano salt & pepper, roast in a 350deg oven till rare internal 140,
slice as thin as you can deglaze pan with 1/2 cup wine & reserve all juices,
to 8 cups of beef stock add 1 or 2 bell peppers large sliced any color you want,
2 onions large sliced 4 to 8 toes of garlic crushed more if you like,
salt & pepper to taste add sliced roast all reserved juices & simmer till tender
serve on toasted crusty bread dunked in the gravy

Caputo's makes their own, I really like it , hot not over the top hot, but good flavor, I'm not a fan of Bari's on its own (without the sub) I just don't like the way they spice it, I guess I like mine more clean.
http://caputomarkets.com/page/14w1e/La_ ... omana.html
Il Primo, and dellalpe are ones you can find in most grocery stores, in the chicago area (mom lives in florida and can't find it at all) http://www.dellalpe.com/NEWSHOPPING/gia ... _main2.htm
These two above are pretty good for off the shelf, and you find them in the italian aisle, not usually the condiment aisle.
Making your own- make sure you use vegetable oil, as olive oil doesn't work as well in the fridge, and don't make a huge batch as it doesn't keep as long as jarred varieties.

I love love love Chicago Style Italian beef. That being said, the best Italian Beef I've ever had is a homemade version, believe it or not. All you need is a slow cooker and the following recipe:

Beef rump roast or sirloin (1 or 2 roasts depending on the size of your slow cooker)
1 can low sodium beef broth
1 can beer
1 pkg dry Zesty Italian dressing
1 small jar giardinara peppers (drained) (you can do a large jar if you like more spiciness)
1 small jar pepprocini peppers (drained)
1-2 beef bouillon cubes
Garlic salt (add to taste)

Combine all ingredients into your slow cooker. Cook 18 hours.

While it's cooking, check on it every now and then (this part is flexible since it's cooking so low for so long) pull apart and shred it with a large fork or a pair of tongs. Obviously the longer it cooks, the easier it falls apart.

I don't prefer cheese on mine but, if you do, don't forget the mozz or provolone cheeses for the sandwiches.

If you (or anyone else, for that matter) use this recipe, please post how it turned out and what you thought of it.

Well I cooked up some beef last night. Other than the fact that I didn't have hot enough peppers, I'd have to say the recipe I followed was spot on, tasted just right. I found it here:

http://www.amazingribs.com/recipes/othe ... _beef.html

On a related note, for anyone wanting to do super thin slices but not wanting to buy a slicer, I picked up one of these and was simply amazed by the results. I had no problem with paper thin slices.

Abouna, thank you for the link to that recipe.

Everyone, thoughts on sliced vs. shredded? I've had it in various Chicago eateries both ways. If shredded, one can slow cook all night. If sliced, one needs to keep an eye on the time & temperature and let rest before slicing. Anyone have a strong preference either way?

Saint Pizza wrote:Abouna, thank you for the link to that recipe.

Everyone, thoughts on sliced vs. shredded? I've had it in various Chicago eateries both ways. If shredded, one can slow cook all night. If sliced, one needs to keep an eye on the time & temperature and let rest before slicing. Anyone have a strong preference either way?

Sure. I made it again last week. It's really pretty much spot on. I only wish I had remembered to pick up some good giardiniara while I was in town a couple weeks ago. Makes a big difference.

As for sliced or shredded, I've only had it sliced. I don;t see why shredded wouldn't be just as good. Personally Ive come to believe that the taste is all in the gravy and peppers, so I don't think it matters much.

Goldwyn's recipe sounds quite good... but notice how often he repeats the suggestion "stud the roast with fresh garlic." You should heed this.

I like a similar recipe from the book A Taste of Naples by Gloria La Rose who assembled Chicago-style recipes from her (Italian) mother and grandmother:

4-6 lb rump roast
4 garlic cloves (that's ridiculous- I use 12 to 16; but what the he!l do I know... I'm German and Irish.)
2 Tbsp oregano
2 Tbsp fresh parsley
1 cup white or red wine
1 small can beef stock, if you don't have homemade
S & P to taste

Pierce the roast all over with a knifepoint and insert slivers of garlic- as far as I'm concerned, as many as you have the patience for.

Cook roast at 375* about 2-1/2 to 3 hours to medium rare. Actually I prefer to start it at 425* for 30 minutes then 325* for about 12 minutes/pound until it's 125*. Let rest about 1 hour.

Deglaze the roasting pan on the stove adding stock, oregano, wine, parsley and maybe red pepper flakes to taste.

Slice beef thin as you can (actually I have an old, rinky-dink home slicer, which I pull out and use for this dish) and add to the gravy.

Serve on the kind of breat specified in the Goldwyn (hey, he doesn't sound very Italian, either) thread with peppers of your choice and LOTS of hot gardinera. I usually buy bottled gardinera, but Uncle Bub's BBQ on Cass Ave. in Westmont has a really great gardinera, which Mark will sell you in bulk. I've also notice bulk gardinera at the Brookhaven Market on Plainfield Road just west of Cass Ave., also in Westmont. Very reasonably priced, though I haven't tried it yet. If you like browsing markets, this is a good place to spend an hour or so.