5 replies to this topic

[TonyBrown]

Giving credit to where we located the recipe, slightly altered to our tastehttps://www.amazingribs.com/recipes/beef/italian_beef.htmlhere's our experience with this recipe and the way we handled it:we rubbed and cooked as per recipe up to an internal temp of 130 degrees, pulled it out of the oven and let it rest for 45-60 mins, foiled it and put in the fridge over night, au jus was stored in a tupperware bowl in the fridge as well. next morning in preparation for the guests we had over, we pulled it out of the fridge, sliced by hand approx 1/16-1/8" thick. at this point the meat is still a bit stringy/chewy/leathery, ignore it for now. put au jus and meat in a crock pot on high for about another hour then turn to low and let it "soak". meat will tenderize nicely. during the crock potting we added about 1-2 tsp of salt, 2 tsp of black pepper and 1/2 tsp of crushed red pepper to get the flavor/spiciness level we were looking for. then we turned the crock back to High and stirred in about 2 tsp of All-Purpose flour because I wanted the au jus to have an ever so slight gravy character to it, let it run on High again for another 30 mins, back to low for another hour or so and ready to serve. Use a classic italian roll loaf and your choice of provolone or mozzarella (if you want cheese), use your favorite giardinera if desired (personally I prefer no peppers, just the glorious meat on a bun with a bit of cheese and soaked with au jus)commentary on the recipe - this is an excellent representation of the classic Chicago Style Italian Beef, nice and peppery, tender meat (we used a bottom sirloin roast cut) and very tasty spice package on the meat and as good as any italian beef sammie i've had at the classic beef shops like Mr Beef, Al's and Portillo's

[bigdaddyale]

https://allrecipes.c...an-giardiniera/

[Gusso]

I put the beef in the oven a few minutes ago. Tomorrow I'll have my first taste of that Chicago sandwich I've seen on those travel shows!

[Gusso]

It smelled great out of the oven. I let it cool for for a while then wrapped it up and threw it in the fridge to slice and croc pot tomorrow. Looks (and smells) good so far!

[TonyBrown]

what was the verdict Gusso?? we made some again this past weekend, love this recipe, produces an excellent quality Chicago-Style Beef. I still prefer provolone over mozzarella, personal pref though, I also tend to not like peppers on mine either, I think it takes away from teh beef

[bierboy]

I tried this today with venison. SWMBO says that I have to make this one more often,