italian beef recipe

I have an awesome recipe for italian beef I've been working on but i think i actually duplicated a reputable beef place from the city. Almost afraid to post it here. Anyone think I should post it?

I say read the post on this board that says read before posting a recipe. If you believe you comply with that then post it. If you have developed it yourself and are not copying a recipe it is doubtful if it is the same.

toria wrote:I say read the post on this board that says read before posting a recipe. If you believe you comply with that then post it. If you have developed it yourself and are not copying a recipe it is doubtful if it is the same.

Well, this is just my interpretation or take on Chicago favorites. My blend seems to be right up there but everyone's tastes are different and how they prepare theirs is different.

2 5lb sirloin top round or your choice cut

2 tbs Hungarian sweet paprika
1 tsp sugar
1 tsp celery salt
1 tsp freshly ground black pepper
1/2 tsp ginger
1 tsp marjoram
1/2 ground cumin
1/4 tsp ground clove
1/4 tsp cinnamon
1 tbs whole allspice
1 tbs oregano
1 tbs whole coriander toasted
1 tbs fennel seed
2-3 bay leaves
1 tsp thyme
1 tsp tarragon
1 tsp basil
1 tsp freshly grated nutmeg
1/4 tsp ground celery seed

mix all this together and let the flavors blend. throw into a large roasting pot and throw in enough boiling water to about halfway. toss in 8 to 9 cloves of garlic and put in beef cuts and then roast for 3 to 4 hours @ 350 degrees while turning and checking meat periodically. when done, chill meat overnight and slice next day. re-introduce meat to the gravy from the roasting pot and re-heat. Slice up your Gonella or Turano bread and enjoy!

Giardinera coming soon.

toria wrote:I say read the post on this board that says read before posting a recipe. If you believe you comply with that then post it. If you have developed it yourself and are not copying a recipe it is doubtful if it is the same.

and where is this information?

Tim wrote:

toria wrote:I say read the post on this board that says read before posting a recipe. If you believe you comply with that then post it. If you have developed it yourself and are not copying a recipe it is doubtful if it is the same.

and where is this information?

Here - viewtopic.php?f=16&t=499

While in high School I worked as a Pizza maker in the Summer.
Here is how we made Italian Beef:
Season whatever cut of beef you are using generously with course black pepper, red hot pepper sprinkles, Oregano and salt. Roast with a little water in the pan for about 8 hours. Chill overnight and then slice thinly. Put the sliced beef back into the pan with a little more water and slow cook at about 300F for another 6 hours until tender. Simple and develops wonderful flavors.
I think your spice blend is very overcomplicated and I doubt that any commercial place such as Al's uses such a blend.
BTW I still use that recipe to this day.-Dick

I am not saying your beef is not good but I agree that the recipe is overly complicated and imho not authentic. I doubt if there is allspice, cinnamon, paprika and cumin in Italian beef.

toria wrote:I am not saying your beef is not good but I agree that the recipe is overly complicated and imho not authentic. I doubt if there is allspice, cinnamon, paprika and cumin in Italian beef.

Maybe not all those, but Al's beef does lean in that direction (cinnamon and allspice-type flavors. Maybe clove? Nutmeg? Mace? Whatever it is, it's in that "Christmas spices" category.) and I suspect that's what the OP is referring to when he is talking about a "reputable beef place from the city."

It could be Portillo's or Scala's as well. Those two and Al's are the three top Italian Beef producers in Chicago and all the recipes have a similar history. I do agree though that it is a bit overly complicated to be a traditional Chicago Italian Beef recipe. For example, the traditional style goes something like this;

1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
3 cups water
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (2/3 ounce) package Italian salad dressing mix
5 lbs rump roast
*http://www.food.com/recipe/portillos-italian-beef-sandwiches-29955

toria wrote: I doubt if there is allspice, cinnamon, paprika and cumin in Italian beef.

There has to be some of those in Al's Beef. Their gravy has a plethora of stuff happening in it that other top notch beef stands aren't using. Sometimes enjoying an Al's product I swear I'm tasting some of the same stuff that goes in my mouth when I'm up on Devon Ave.

ktaylor wrote:It could be Portillo's or Scala's as well. Those two and Al's are the three top Italian Beef producers in Chicago and all the recipes have a similar history. I do agree though that it is a bit overly complicated to be a traditional Chicago Italian Beef recipe. For example, the traditional style goes something like this;

1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
3 cups water
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (2/3 ounce) package Italian salad dressing mix
5 lbs rump roast
*http://www.food.com/recipe/portillos-italian-beef-sandwiches-29955

It's been awhile since I've had Portillo's, but I don't remember it tasting like Al's. Al's is peculiar, which is why it's a bit of a love-hate thing with a lot of people. And that peculiarity has to do with some "Christmas spices" they use to season their jus. Yes, normally, the Italian beef jus is just broth with a bunch of your typical "Italian seasonings" in it. But that's why I point out that I think the OP is going for the Al's flavor here, because it is not your typical Italian beef jus.

At one time, Portillo's used to offer their Italian Beef/Gravy through Market Day. Now, if someone could clone this, that would be awesome.....

For its list of gravy ingredients:

ingredients
USDA Choice grade roasted beef. Gravy: Beef stock, blending shortening (beef fat and cottonseed oil), BHA, BHT and citric acid, plysiloxan) salt, granulated garlic, monosodium glutamate, oregano, crushed chili pepper, black pepper.

http://www.marketday.com/shopping/produ ... =1060&sk=0

douglas78 wrote:

toria wrote:I say read the post on this board that says read before posting a recipe. If you believe you comply with that then post it. If you have developed it yourself and are not copying a recipe it is doubtful if it is the same.

Well, this is just my interpretation or take on Chicago favorites. My blend seems to be right up there but everyone's tastes are different and how they prepare theirs is different.

2 5lb sirloin top round or your choice cut

2 tbs Hungarian sweet paprika
1 tsp sugar
1 tsp celery salt
1 tsp freshly ground black pepper
1/2 tsp ginger
1 tsp marjoram
1/2 ground cumin
1/4 tsp ground clove
1/4 tsp cinnamon
1 tbs whole allspice
1 tbs oregano
1 tbs whole coriander toasted
1 tbs fennel seed
2-3 bay leaves
1 tsp thyme
1 tsp tarragon
1 tsp basil
1 tsp freshly grated nutmeg
1/4 tsp ground celery seed

mix all this together and let the flavors blend. throw into a large roasting pot and throw in enough boiling water to about halfway. toss in 8 to 9 cloves of garlic and put in beef cuts and then roast for 3 to 4 hours @ 350 degrees while turning and checking meat periodically. when done, chill meat overnight and slice next day. re-introduce meat to the gravy from the roasting pot and re-heat. Slice up your Gonella or Turano bread and enjoy!

Giardinera coming soon.

Where is the Giardinera recipe? Soon? As in 6 years?

There is a cinnamon taste to Al's, no doubt. But it is ceylon cinnamon, not cassia...

There is also a hint of caraway or mint...