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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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.
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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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I made this 1940's ICONIC Sandwich and it’s FIRE!
If you love cheese, meat, bread and amazing sandwich this video was made just for you. Making this iconic sandwich which was made in California in the 1940's is so awesome that I have a feeling you might make it at least once a week. It is easy, fast and most important.. it's FIRE!
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Making Italian Beef with FX's The Bear Culinary Producer Courtney Storer
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Italian Beef Sandwich Recipe Juicy and Tender
Today we show you how to make our Italian Beef Sandwich ... It is remarkable... Tender and delicious.. I show a serving using Mustard. But the recipe calls for NO mustard ...Then put Mozzarella cheese on the bun and then melt the Mozzarella and add the meat with no Mustard or anything else...
This recipe come from a town in Indiana and worked at a corner drugstore and this is the recipe for the Italian beef sandwich they served..
Ingredients
1 3 lb rump roast
2 Bell Peppers
1/2 teaspoon fennel seeds
1/2 teaspoon Sesame seeds
1/2 teaspoon Oregano
1 teaspoon Salt
1 teaspoon pepper
1 teaspoon Garlic powder
2 cans beef broth (More if you like to French dip)
1 Jar pepperchini's peppers
Prepare as shown
I hope you give this recipe a try! Its Wonderful..