Classic Chicago Italian Beef
RECIPE
Makes 4 very large Italian Beefs (+ extra Giardiniera)
GIARDINIERA (makes 1qt/ltr)
•150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots
•75g or 1/2 c serrano (or another hot pepper of choice)
•400g or 1 3/4c white distilled vinegar
•200g or 3/4c water
•24g or 1 1/2 tbsp salt
•300g or 1 1/3c light olive oil
•150g or 3/4c ex virgin olive oil
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
•225g or 1c water (86F/30C)
•9g or 3tsp yeast
•20g or 1 1/2tbsp olive oil
•15g 1 1/4 tbsp sugar
•350g or 2.5c bread flour (12.7% protein)
•9g 1 1/2 tsp salt
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
•Two 2lb (.9kg) top round roasts, cut in half (1lb for each sandwich roll)
•Neutral cooking oil (canola, vegetable, etc)
•1000g 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.
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.
BEEF STOCK
•6-8lbs or 3-4kg beef shanks
•2000g/2L water
Roast shanks in very hot oven (450F/230C) for 30min.
Add to slow cooker along with all fond from roasting pan and water. Slow cook for 6hrs.
