In this weeks episode 6 of “Beyond the Kitchen” we’ll go after the legendary Chicago staple, the Italian Beef Sandwich. The good news – you don’t have to shlep to the City of Big Shoulders to get yourself one of these sando… give my version of the legendary Chicago staple a try at the crib! Ingredients are listed below, technique is in the video.
P.S. Before you ask, I’m currently in the R+D process for a Giardiniera how-to video so keep your head on a swivel for that soon! COOK AWN! 🤘🏼 Adam
Chicago-style Italian BEOUF:
HOT ITALIAN SPICE BLEND…
8g Fennel Seed (whole, toasted. 1.5 tbsp)
2g Coriander Seed (whole, toasted, 1/ 2 tbsp)
16g Sweet Paprika (2 tbsp)
6g Dried Oregano (2.5 tbsp)
6g Dried Basil (2.5 tbsp)
6g Dried Thyme
6 Garlic, minced (2 cloves)
8g Red Chili Flake (1.5 tbsp) ***leave out for mild sausage
9g Black Peppercorn (whole, toasted, 1.5 tbsp)
Makes 60g, ¾ cup spice
FOR THE MEAT…
4-5 lb Bottom Round Beef Roast
8 cups Beef Stock *cover to the “shoulders” of the roast
8 Garlic Cloves
Italian spice blend *see above
Salt TT
TO SERVE…
Red/Green Bell Peppers, roasted
Hot Giardiniera *recipe coming soon, or order online
Hearty French Roll
13.295 grams OF PURE LOVE AND JOY