Italian Beef

BajaTom

<p />I just put on some beef round roasts for Italian beef. I'm trying the recipe posted by Large Marge. Thanks, Tom

BENTE

Bajatom,
yea i think i have that planned for the super bowl.. have you found a good recepie for the peppers mixture that is called "Giardinera"????[p][p]thanks [p]happy eggin
tb

Unknown

BENTE,[p]Maybe this will help with the peppers. Happy Holidays. [p]Sandwich, Beef, Chicago Italian Beef Sangwitch

The exact origin is unknown, but it was probably created by Italian immigrants in the early 1900s as they rose from poverty and from ground beef and meat balls into the middle class where they were able to afford beef for roasting. Today, beef "Sangwitches" as the locals pronounce it, are a staple at Italian weddings, funerals, parties, and "business" lunches.
[p]Equiptment
A slicer is almost imperative:
Condiments: peppers and Giardiniera:
Sliced beef dunked in the broth/drippings:
Ingredients
The beef
1 boneless beef roast, about 3 pounds with most of the fat trimmed
off. A top sirloin butt, a top round roast, or a bottom round roast
are preferred in that order. Do not use a fatty roast like the chuck
or an expensive cut like the loin. Scala's is the purveyor of choice
in Chicago.
The rub
2 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried basil
1 tsp ground black pepper
1/2 tsp crushed red pepper
The juice
4 cups of hot water
4 cubes of bouillon
The sandwich
10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on
one side (Gonnella or Turano are the bakers of choice in Chicago)
3 medium sized green bell peppers
1 Tbs olive oil, approximately
1 bottle hot giardiniera
Italian Giardineria
2 Whole Bell Peppers, Green, Diced
2 Whole Bell Peppers, Red, Diced
8 Fresh Jalapeños, Sliced
1 Stalk Celery
1 Medium Carrots, Diced tomatoes
1 Small Onion, Chopped
1/2 Cup Cauliflower, Florets, Fresh
1/2 Cup Water
Water to cover
2 Cloves Garlic, Finely Chopped
1 Tbs Oregano, Dried
1 Tbs Red Pepper, Flakes
1/2 Tsp Black Pepper
1 5 Ozs Jar Pimento Stuffed Green Olives, Chopped
1 Cup White Vinegar
1 Cup Olive Oil




********
1 It is made by slow roasting lean beef on a rack above a pan filled call it gravy. In Chicago households, "gravy" means tomato sauce.) Then it is sliced paper thin, tissue paper thin, soaked in the juice for a few minutes, and layered generously, dripping wet, into oblong slightly crusty on the outside, fluffy and white in the center, high in gluten, and relatively flavorless. The meat is topped with sauteed green bell pepper slices and giardiniera, which is a spicy hot blend of chopped serrano peppers, carrots, cauliflower florets, celery, olives, and herbs packed in oil. Finally pan drippings are spooned over the toppings making the bread wet and chewy. You can ask for extra juice for dipping, but then everyone will know you ain't from around here. Shockingly, especially for indiginious Chicago fare, it is very low fat. With all those greens and the bun, it is a pretty well-rounded meal.
********
1 Allen and Carla Kelson, once restaurant critics for Chicago Magazine famously wrote "To us, it's the archetypal bad sandwich: overdone Plus lots of filler in the giardiniera. But we love it."
*********
1 Devotees, such as my Italian wife, say it should only be topped with Melrose peppers, a long slender, thin walled green pepper that was brought over from Italy and was named for the heavily Italian suburb of Melrose Park. They are sauteed and served whole, with seeds. Virtually no restaurants make it this way, but many home cooks/gardeners, including my wife's family, cultivate this variety of fancy and use colorful sauteed red peppers or yellow peppers.
**********
1 I have tried to make a simple recipe that is easy to make and will taste as good as Al's. My recipe is triangulated from several know, takes the time to cut slits in the meat and stud it with Whenever I ask him for the secret to his Italian Beefs, he says "fogedaboudit."
Cooking Time:
1 Allow about 2 hours to cook and another 3 hours to firm the meat for slicing in the refrigerator if you don't have a meat the meet and juice and heat it up as needed. You can even freeze it. minutes to chill it before slicing.
Serve with:
1 A green salad with Italian dressing and French fries or tater tots.
Drinks
1 The traditional drink is diet cola because most beef stands don't beer or red wine.
Do this:
1 If you wish, you can cut small slits in the surface of the meat Otherwise, mix the rub in a bowl. Sprinkle it generously on the meat minutes 45 minutes.
Meanwhile:
1 preheat the oven to 400F and put a rack just below the center of the oven. but it will cook down and concentrate during the roasting. Pour the interior termperature is 140F for medium rare, about 30 minutes per slows things down. The temp will rise about 5F when it rests. Don't juice until it turns to leather if that's what they want.
While the meat is roasting
1 (mmmmm, smells sooooo good), cut the heat with enough olive oil to coat the bottom, about 1 tablespoon. done. Set aside at room temp.
2 Remove the roast and the juice pan. Place the roast in the coldest up. Slice the meat against the grain as thin as humanly possible. Use a thin blade and draw it along the red part of the meat. If you try butcher to cut. That's a good strategy if you don't have a meat slicer. That's all. That cooks the meat through and makes it very wet. But they have committed a mortal sin. At Mr. Beef, for example, I watched juice with meat protein and seasoning from the crust.
To assemble the sandwich:
1 Start by spooning some juice directly onto the bun. Get it wet. Then lay on the beef generously. Spoon on masks the meat and gravy flavor. If you want it "wet", dip the whole shootin match in juice. Be sure to have plenty of napkins on hand.
Variations on the theme:
The "Combo":
1 Most Italian beef joints offer a "combo" which also has These are thick, uncured coarsely paprika, black pepper, red or green bell peppers, onions, garlic, sausages are made in your choice of mild, medium, or hot.
The "Cheef":
1 Cover it with shredded mozzarella and/or provalone, many stands offer this mutant strain.
With "Gravy":
1 An even rarer and more heretical variant, topped with marinara.
The "Soaker":
1 Just dip the bread in the juice and you have the Sugo pane is also commonly made with marinara sauce.
Gourmet Italian Beef?
1 If you want the original, traditional Italian Beef Sangwitch, follow Use a chuck roast. Suggested by my friend David Rosengarten, the chuck is a fattier cut, so the meat will be more tender and order to skim off the fat. Stud it fith fresh garlic and onions as my brother-in-law recommends. Cook it low and slow at 225-275F. Another Rosengarten idea. Cook it in a smoker with very little smoke. Instead ofm using boullion, use a beef or veal stock and simmer real onions and garlic in it.
This is Italian Giardineria.
1 It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on."
2 PREP TIME 45 Min
3 COOK TIME 2 Days 2 Hrs
4 READY IN 2 Days 2 Hrs 45 Min
Directions:
1 Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2 The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
3 ***************************************************************


Yield: Makes about 10 sangwiches W/about 1/4 pound meat.d
Preparation time: 20 minutes
Cooking time: 2 hours

Recipe Type
Sandwich

Recipe Source
Author: Craig "Meathead" Goldwyn[p]Source: BGE Forum, Bobbyb, 05/27/07[p]Date: Mon, 21 May 2007[p]From: Terry Pogue[p]Subject: more on the Chicago Italian Beef Sandwitch[p]Chicago Italian Beef Sangwitch[p]Recipe By: Craig "Meathead" Goldwyn


[p]

BENTE

BENTE,
well maybe Large Marge could ehlp with a good recepie! [p]i found 20 right here for Giardiniera[p]and would like to know what i am supposed to looking for? [p][p]happy eggin
tb

Carbonizer

BENTE,
Don't have a written recipe for giardinia but my dad used to make it with hot peppers, celery, eggplant, wild mushrooms etc in evoo. I do remember that the jars were kept downstairs in the "fruit cellar" fo a few months before opening. Wish I had written down all my familys passed down recipes.

Little Steven

Bajatom,It's funny, at one time Toronto had the largest Italian-born population of any city outside of Italy (that may still be) and of the thousands of Italian bakeries/hot tables you don't get Italian beef sandwiches. I am in the Chicagoland area a lot and just feast on them. Here it's breaded veal with sauce and hot peppers and the sausage and meatballs. StrangeSteve

John

BENTE,
http://www.marconi-foods.com/productinfo.asp?itemclass=Giardiniera
[ul][li]http://www.marconi-foods.com/productinfo.asp?itemclass=Giardiniera[/ul]

disabled-Large Marge

Bajatom- so how did it turn out? Curious to know how 3 smaller roasts end up. I usually have them cut a big ol 4 or 5lb sirloin tip that's twine-tied. Stuck in Northeast Tennessee for xmas now and can't get to the leftovers I have in my freezer (so sad!!) On giardinera-- just order a bottle from that Marconi link on this thread- that looks as good as you'll find. Pretty bold going for the homemade peppers, I'm gonna try smoking some green and red peppers over direct heat on the egg, remove and steam them in a paper bag, then rub off the charred peels- slice these up with olive oil and I'll bet it will taste great on top (and be an authentic egg veggie...)[p]The long recipe at the end of this thread looked interesting...though I'd have to take issue with using bullion for "gravy"-- the goo and crust on the bottom of your roast pan, deglazed with some water, plus real chix or beef stock is the better way to go. When you're done simmering your sliced meat in there you add some salt and pepper and man...its the best broth on the planet.[p]I can't take credit for the core recipe-- though I've modified over the years, the core is found in "The Frugal Gourmet Cooks American" by Jeff Smith.[p]Happy Holidays!! Marge[p]