Italian Beef Sandwich
THE CHICAGO BEEF SANDWICH IS NO BULL
The Italian beef sandwich is serious business in Chicago. We're not fooling around here. Everyone has their favorite place. Once people make up there mind that's it. There's no changing it.
Let's separate the favorites by territory. Taylor Street has Al's No. 1 Italian Beef
, Elmwood Park has Johnnie's Beef
, River North has Mr. Beef
, Buona Beef
in Berwyne and Max's Famous Italian Beef
on North Western Ave., just to name a few.
Where I come from many of us grew up with Al's. After trying all the rest Al's still remains my favorite.
Now that I touched on the legendary Chicago Italian beef sandwich lets get to my not so famous recipe. You can try it at home. It's good and you'll enjoy it but don't even tell me the ones I mentioned are better, I'm sure they are. They've been making them a lot longer than I have.
Still I guarantee this Italian beef sandwich will be one of the best home recipes you'll make.
5 pound rump roast
6 cloves of garlic chopped fine
1 tsp dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 onion slice
2 cups of beef broth
1/2 cup of red wine
1/2 cup of water
1 tsp fresh ground black pepper
1 tsp salt
3 red and green bell peppers
Mix garlic, oregano, basil, thyme, salt and pepper.
Rub mixture into beef. Massage it thoroughly. Like you're on a date.
Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.
Let marinate in the refrigerator for about 4 hours or overnight.
Heat oven to 350 degrees
Place roast in a roasting pan and pour the marinade over the roast.
Add the remaining broth and water.
Roast with no lid for about 2 to 2 1/2 hours turning once within that time.
Remove roast and let stand till cool. Reserve juice.
Slice beef thin on a meat slicer. If you don't have a slicer, get one. You'll use it for a lot more things than roast beef.
Place beef in juice.
Cut peppers into slices and saute in oil until done.
Slice your rolls and pile on that juicy beef. Add sweet peppers or giardinera and eat. Don't forget those napkins. In the summer, try this recipe on a grill. Oh my goodness!
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