Jeff Mauro Makes an Italian Beef Sandwich | The Kitchen | Food Network
Jeff Mauro's Chicago-Style Italian Beef Sandwich may very well be one of the best sandwiches to ever exist! ????
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Chicago-Style Italian Beef Sandwich
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 5 hr 5 min
Active: 45 min
Yield: 6 sandwiches
Ingredients
Pot Roast:
1 boneless beef chuck eye roast (about 3 1/2 pounds), tied with butcher's twine
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock (or enough to submerge the roast about three-quarters of the way)
2 sprigs fresh thyme
Sweet Peppers:
4 green bell peppers, cut into 1-inch-wide strips
1/4 cup olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Sandwich Build:
6 soft hinged French rolls (preferably from Turano or Gonnella bakeries)
Oil-packed hot giardiniera, for topping
Directions
For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!
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Jeff Mauro Makes an Italian Beef Sandwich | The Kitchen | Food Network
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It's Taken Me 36 Years To Discover The Great Chicago Italian Beef Sandwich
You can get my favorite cookware from Made In today with a 10% off discount using my link:
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Recipes:
Spicy Chicago Italian Beef Sandwich
(Website Design by:
Omnivorous Adam’s Channel
Adam’s Giardiniera
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PATREON:
References
Rottentomatoes.com
Making Chicago Johnnys Italian Beef At Home | Sliced Italian Beef Sandwich w/Giardiniera Hot Peppers
Let me preface with an email address for all your complaints about cheese on a beef sandwich, the wrong peppers, or how I'm not using Marconi or Vienna giardiniera. Send all your hogwash to BroadShoulderAHoleOpinions@Gmail.com where all of your tears will be used to water my garden.
Replicate the famous Italian Beef Sandwich originating in 1920s Chicago. An Italian seasoned roast cooked, sliced, thin, and recooked in beef gravy. Topped on a high gluten French roll and finished with (*All Optional*) mozzarella or provolone cheese, hot or mild giardiniera, or sweet peppers!
Follow along with Chicago Johnnys as he makes his incredibly delicious Italian Beef at home! It's all about technique here, so pay attention. You can make this classic Chicago dish at home, especially all you transports that don't live near Chicago any more.
Grab our products at ChicagoJohnnys.com or on Amazon or Etsy.
PRINT RECIPE HERE
If you want to let someone else do the work grab them this Chicago Johnny's Italian Beef Gift Kit
For Sweet Pepper Seasoning
For Italian Beef Gravy Seasoning
For Hot Giardiniera
For Mild Giardiniera
For a quality home slicer (pretty sure it's a newer version of the one I have in the video)
Song by BenSound.com
Working A Shift At Chicago's #1 Italian Beef Sandwich Shop | Help Wanted | Bon Appétit
Ever wonder what it's like to work a shift behind the counter at a legendary Chicago sandwich shop? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the operation on track at Al’s #1 Italian Beef, courtesy of owner Chris “Bones” Pacelli.
Follow Cody on Instagram:
Director: Ian Stroud
Director of Photography: Brian Wingert
Editor: Misa Qu
Host: Cody Reiss
Guest: Chris Pacelli
Coordinating Producer: Tommy Werner
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown; Thomas Giglio
Talent Booker: Cynthia Simpson
Camera Operator: Jana McLain
Assistant Camera: Shawna Gish
Audio: Dan Seiler
Production Assistant: Reggie Swoverland
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
VFX: Lea Kichler
Filmed on Location at Al's Italian Beef
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