Chicago Italian Beef Sandwich
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Italian Seasoning2 tbsps
Salt2 tbsps
Cracked Black Pepper (fresh)1 tsp
Cayenne1 tbsp
Paprika1 tsp
Red Chili Flakes1 cup
Red Wine3 tbsps
Worcestershire Sauce1 cup
Beef StockDirections:
1
Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours
2
Preheat oven to 275 degrees F
3
Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves
4
Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center
5
Remove, let cool, then slice very thin
6
Cool broth in roasting pan and remove the fat that rises to the top
7
Strain
8
Reheat the broth, and add the sliced meat
9
Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers