Chicago Italian Beef Sandwich

Name: Chicago Italian Beef Sandwich
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 6 sourdough baguette rolls halved, toasted; 2 bay leaves; 237 milliliters beef stock; 3 Tbsps bacon fat, or canola oil; 1 teaspoon cayenne; 3 Tbsps Italian seasoning; 1 Tbsp paprika; 2 Tbsps fresh cracked black pepper; 1 teaspoon red chili flakes; 237 milliliters jarred red sweet peppers; 118 milliliters red wine; 2 Tbsps salt; 2 kilograms top round with fat cap; 237 milliliters chopped giardiniera vinaigrette vegetables; 237 milliliters garlic, whole cloves; 3 Tbsps Worcestershire sauce; 3 yellow onions, chopped

You can never have too many main course recipes, so give Chicago Italian Beef Sandwich a try. This dairy free recipe serves 4. One portion of this dish contains approximately 144g of protein, 71g of fat, and a total of 2139 calories. A mixture of onions, bay leaves, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.

Ingredients you will need

Meat

Dry Seasoning Rub

Preheat oven to 275 degrees F.

Equipment you will use

Oven

Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.

Ingredients you will need

Worcestershire Sauce

Bay Leaves

Beef Stock

Bacon Drippings

Garlic

Onion

Meat

Wine

Equipment you will use

Roasting Pan

Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center.

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

Remove, let cool, then slice very thin.

Cool broth in roasting pan and remove the fat that rises to the top. Strain.

Ingredients you will need

Broth

Equipment you will use

Roasting Pan

Reheat the broth, and add the sliced meat.

Ingredients you will need

Broth

Meat

Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

Ingredients you will need

Red Pepper

Vegetable

Broth

Meat

Roll

Equipment you will use

Ladle

Equipment

Ingredients

Servings:

sourdough baguette rolls halved, toasted 2

bay leaves 237milliliters

beef stock 3Tbsps

bacon fat, or canola oil 1teaspoon

cayenne 3Tbsps

Italian seasoning 1Tbsp

paprika 2Tbsps

fresh cracked black pepper 1teaspoon

red chili flakes 237milliliters

jarred red sweet peppers 118milliliters

red wine 2Tbsps

salt 2kilograms

top round with fat cap 237milliliters

chopped giardiniera vinaigrette vegetables 237milliliters

garlic, whole cloves 3Tbsps

Worcestershire sauce 3

yellow onions, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.