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Classic Chicago Italian Beef

The Italian Beef Sandwich aka one of Chicago's four main food groups is a sloppy, drippy, monster of a sandwich and a damn good one at that. I grew up on these gut bombs and it was a real thrill to create a video showing you how to make your own at home from scratch.

Ingredients

GIARDINIERA (makes 1qt/ltr)

150 g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots
75 g or 1/2 c serrano, or another hot pepper of choice
400 g or 1 3/4c white distilled vinegar
200 g or 3/4c water
24 g or 1 1/2 tbsp salt
300 g or 1 1/3c light olive oil
150 g or 3/4c ex virgin olive oil

FRENCH SANDWICH ROLL

225 g or 1c water, 86F/30C
9 g or 3tsp yeast
20 g or 1 1/2tbsp olive oil
15 g or 1 1/4 tbsp sugar
350 g or 2.5c bread flour, 12.7% protein
9 g 1 1/2 tsp salt

ROAST BEEF

Two 2lb, .9kg top round roasts, cut in half (1lb for each sandwich roll)
Neutral cooking oil, canola, vegetable, etc
1000 g or 1L nice beef stock, recipe below
Spoonful bouillon paste, optional
Salt to taste
Bman’s Super Secret Beef Spice Blend: 5g each dried oregano, garlic powder, onion powder, toasted coriander seed, chili flake, paprika, toasted fennel seed, black pepper.

BEEF STOCK

6-8 lbs or 3-4kg beef shanks
2000 g or 2L water

Instructions

GIARDINIERA (makes 1qt/ltr)

Chop all veg into small dice and mix to combine.
Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp.
Transfer to container and refrigerate 2 days.
After 2 days, strain liquid off veg.
To the strained veg mix, add oils & store in fridge until ready to use.

FRENCH SANDWICH ROLL

Combine ingredients into bowl of stand mixer with dough hook. Mix on low until combined (3min).
When dough has begun to form into a ball, increase to high speed and continue mixing for another 6 mins.
Transfer to a medium bowl, cover, and allow to ferment at room temp for 90 mins.
Flour dough and work surface and divide into two 300g pieces.
Preshape into balls as shown in video @2:40. Cover with towel and allow to rest for 15 min.
Shape each piece as shown @3:00. Place onto parchment lined sheet tray dusted with semolina. Place shaped dough rolls onto tray and gently press down to slightly flatten.
Cover and let proof for 30-45min until they’ve grown by about 75%.
Score lengthwise.
Bake in a 375F/190C preheated oven for about 30 min (rotating halfway through) until light golden grown.

ROAST BEEF

Preheat large pot on med-high, add a few plugs of neutral cooking oil, and add in 2 pieces of the roast. Sear well on each side.
Add beef stock to deglaze.
Add spice blend. Bring to simmer, cover with parchment and load into 250F/120C oven to cook for 60 min. When done, meat temp should be 140F/61C.
Wrap beefs in plastic wrap and allow to cool in fridge.
Strain cooking liquid into container and store in fridge.
When ready to eat a beef, slice meat as thinly as possible.
For the Jus, add spoonful bouillon paste to the reserved cooking liquid, heat to 145F/62C, and season to taste (should be very salty) and lower heat to low.
Add in sliced beef to just warm through.