This is another Chicago recipe, served all over the city and suburbs in Italian restaurants and food stands. The Italian taste is unmistakable, but the beef flavor still stands strong. For most Chicagoans, real Italian Beef is sliced, not shredded – if you want to make this with shredded beef than you will want to use a slow cooker recipe. This recipe is designed to make the beef easier to slice thin. This is a 3 day process, so be sure to plan ahead! This recipe was inspired by Bon Appeteach, Amazing Ribs, and Epicurious.
Fast cooking followed by a night in the refrigerator helps you to slice the beef thin. If you have a deli slicer your job is even easier.
4-5# Boneless Beef Roast (Sirloin Roast, Top Round or Bottom Round Roast are traditional, I use Chuck for better marbling)
1-2 Tbsp Kosher Salt
2 Tbsp Olive Oil
½ stick of butter
1 cup chopped onion
8 cloves of garlic, minced
2 Tbsp Italian Seasoning
1 Tbsp Fennel Seed
1 Tbsp Paprika
2 Tsp Coriander
1 Tsp Cracked Black Pepper
1 Tsp Crushed Red Pepper
4 cups beef stock
3 bay leaves
1 onion sliced
1 red bell pepper, sliced
1 jar of Hot Giardiniera or Peperoncini peppers
Slices of Provolone or Mozzarella Cheese
Italian bread or sub buns
Instructions
Trim the beef roast and pat it dry.
Dry brine the roast by sprinkling the entire beef roast with kosher salt, place on a wire rack on a sheet pan in the refrigerator for at least 24 hours.
Preheat your oven to 325
Place a Dutch oven on your stove top and pre-heat it with a high flame. When hot add 2 Tbsp olive oil. Sear the roast on all sides in the Dutch oven.
While the meat is searing, slice your onion and mince your garlic.
Measure the Italian seasoning, fennel, paprika, coriander, black pepper, and red pepper into a small bowl.
Remove the roast and set it on a plate and turn off the heat.
Add the butter to the Dutch oven, let it melt and then put the burner on Medium low. Add the onion and let it cook until translucent and lightly browned.
Add the garlic and stir through until fragrant, 1-2 minutes.
With a spoon remove most of the onion/garlic mix from the Dutch Oven and put it in a small bowl.
Add the stock to the Dutch oven, using a whisk to combine it with the remaining butter.
Add the bay leaves to the stock.
Season the roast with the seasoning mix and then put the roast into the Dutch oven; put the onion & garlic on top of the meat.
Put the Dutch oven into your pre-heated oven and add a temperature probe to the meat. Roast in the oven, uncovered until the meat reaches at least 195 degrees.
Remove from the oven and allow to cool. When cooled, place the meat and the Au Jus into separate containers (remove the bay leaves) and put in the refrigerator for at least 4 hours and preferably overnight.
When completely chilled, remove both from the fridge.
Place the Au Jus in a large pot, bring to a simmer over a medium burner and then lower the heat to a simmer.
Slice your onion and red bell pepper and caramelize slowly in 2 Tbsp butter in a small fry pan.
Slice the meat against the grain as thin as you can – if you have access to a deli slicer this would work best.
Pour the Au Jus through a strainer into a bowl to remove all of the pieces, and then pour back into the Dutch Oven.
Place the beef slices into the Au Jus to soak and heat through but not long enough to cook more (about 10 minutes).
Serve the meat slices on the buns (or on one large loaf and then slice into portions).
If you would like cheese on your sandwiches, place a slice or 2 of Provolone or Mozzarella cheese on the sandwich and broil just enough to melt the cheese.
Serve with the Au Jus on the side, and the caramelized onions and peppers and the Giardiniera as optional condiments.
