CHICAGO ITALIAN BEEF

22 Jun

This is  Italian beef, its a Chicago thing , like   16″ softball and deep dish pizza.

No this isn’t like Philly beef which can not even hold a candle to this wonderful samich.

1  3-4 lb top or bottom  roast

2 med onion sliced

4 beef bullion cubes – ground-use a mortar and pedestal , or  put in a zip lock bag and use a rolling pin. or a meat mallet

1 12 0z jar of pepperoncini peppers    _PEPERONCINI_01

1 bottle of real beer ( that’s real beer not some {whatever} lite crap. and while we are there do not use beer with fruit in it )

2 tbsp oregano

2 tbsp basil

2 tsp thyme

2 tsp marjoram

3 bay leaf

3 tbsp Worcestershire sauce

6 cloves garlic smashed

Mozzarella cheese –  sliced

Italian bread rolls – Gonnella.  gonnella they are the best

First stab roast all over with a fork

Place in crockpot large enough to hold roast and 4 more cups of liquid

pour beer over roast then the whole jar of peppers juice and all.

Sprinkle onions, basil oregano Worcestershire sauce, garlic, thyme , marjoram, 2 tsp fresh cracked pepper, bullion

Cover and cook on low until internal temp is 140′

Very important – no higher than 140′,  ( any higher  – forget about it  – it’s ruined) use a thermometer. This might take 3 to 8 hours depending on your crock pot. They are not all the same so the first time you will have to keep an eye on it.

Take roast out of the pot and let cool on a plate for 1 hour

Drain juice back into pot and place roast in freezer for 30 min.

This will firm up meat to make slicing it as thin as possible ….possible.

Take your sharpest knife and slice as thin as you can, against the grain,  think paper thin . Doesn’t matter if you get nice slices as long as they are thin…thin…thin.

Put meat in Tupperware or a large zip lock bag. Pour sauce over the top and place in frig.

Turn over twice a day or whenever you go for a beer, for 5 days

Gonnella.  Italian bread rolls are the best but if you can’t find them then the freshest best you can find will have to do.

Take enough beef for as many sandwiches as you are going to make ( a good pile for each)  put aside

Strain the sauce and put in a sauce pan. heat until almost simmering

With a pair of tongs dip beef slices in warm sauce to just heat them up. You don’t want to cook them  , they will get tough.

cut rolls in half , use tongs to pile beef on and 2 tbsp sauce . 1 slice mozzarella cheese Sprinkle with oregano and place under broiler for 2 minutes until cheese stars to melt and bread toasts alittle.

Oh Man this is so good!!!!      the only way to make it better is to add a little good  jardiniere

or a couple of sliced green peppers that you have sautéed in butter if you don not like the hot jardiniere

Seems like a lot of work  …..but it’s really not.

Eat and Enjoy!

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