Tuesday, September 25, 2012

Chicago Italian Beef

This sandwich was 'to die for'! It was so very good. I made it for a pre season Packer game when we had some friends over. I didn't want to have my oven on in this TX heat, so converted it to the crockpot. It had THE best flavor. Will be a regular at our house.
Chicago Italian Beef (Pot Roast Style)
Recipe courtesy Jeff Mauro  Food network star

Pot Roast:
1 boneless beef chuck eye roast (about 3 1/2 pounds)
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 Beth used 1 tsp
6 cloves garlic, roughly chopped
1/2 cup dry red wine (Beth used beef stock)
3 cups beef stock
2 sprigs fresh thyme Beth used 2 t dried 

Sweet Peppers:
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper

Sandwich Build:
4 soft, hinged sub or hoagie rolls
Homemade Hot Giardiniera, recipe follows

For the pot roast:
****Beth browned the roast on both sides on the cooktop, and put everything in the crockpot.  I prepped it the night before I was to cook it and put it in the refrigerator over night.  I cooked it 8-10 hours on low

Preheat the oven to 300 degrees F and position a rack in the middle position.
Liberally sprinkle the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in onions and saute, stirring occasionally until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until the alcohol smell is diminished. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.

Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks and reserve for the sandwiches.
For the sweet peppers: Toss the pepper strips with the oil, granulated garlic and salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
For the sandwich build: Simmer the jus until very flavorful and hot. Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Take the whole sandwich and quickly dunk in hot jus.

Homemade Hot Giardiniera:
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 Serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil (use less)
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, Serrano's, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks. Yield: 3 to 4 cups.

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