Chicago-Style Italian Beef Sandwiches
Source of Recipe
From "Saveur: The New Classics"
Recipe Introduction
"This Windy City icon is no insipid deli sandwich. Beef is roasted under a coating of basil, oregano, and garlic, thinly sliced, then drenched in garlicky gravy that permeates the crusty roll."
List of Ingredients
◦ 1� Tbsp crushed red chile flakes
◦ 1 tsp red wine vinegar
◦ 3 pickled jalape�os, stemmed and thinly sliced
◦ 3 ribs celery, thinly sliced
◦ Kosher and freshly ground black pepper
◦ 1 Tbsp dried basil
◦ 1 Tbsp dried oregano
◦ 4 cloves garlic, finely chopped
◦ 12� pound beef sirloin tip roast, trimmed
◦ Six 6-inch crusty Italian rolls, split
◦ 3 green bell peppers, seeded, thickly sliced, and boiled until soft
Recipe
Stir together half the chile flakes, the vinegar, jalape�os, celery, and salt and pepper to taste in a small bowl. Cover pepper relish and refrigerate for 8 hours or up to overnight.
Heat oven to 425� F.
Combine remaining chile flakes with basil, oregano, garlic, salt and pepper in a small bowl. Place roast beef in a roasting pan, rub with half the spice mixture, and roast for 20 minutes. Reduce heat to 350� F and roast for another 20 minutes. Combine remaining spice mixture with 4 cups water and add to roasting pan; continue roasting until an instant-read thermometer inserted into the thickest part of the meat reads 130� F, 20 to 30 minutes. Transfer roast to a cutting board and let rest for 15 minutes. Skim fat from broth and keep broth warm.
Thinly slice beef with a deli slicer or an electric knife and return to broth until hot. Stuff each roll with some of the beef, broth, and green peppers and top with pepper relish.
Serves 6
◦ Cook's Note:
Unless you have access to a deli slicer, the best way to achieve the ultra-thin slices of beef needed for this sandwich is to freeze the beef after cooking it, then thaw slightly before slicing with an electric knife.
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