RE: Authentic Italian Beef Recipe
Sun, 12/10/06 3:41 PM
Here's two more, Italian Beef fans! I also posted this ns Sandwiches.
Here's two Italian Beef recipes, both printed in the Chicago Tribune. The first is almost identical to the one Desertdog (hope I got that right) reconstructed for this thread, which comes from "Two for the Road" by Jane and Michael Stern. The second is one created in the Chicago Tribune test kitchen, which is very similar to the one Gonnella Bread posts on its website. Buona Beef also has a recipe online, which I can post, if someone wishes. Enjoy, everyone.
Italian Beef (Stern recipe)
6 cloves garlic, cut into slivers
1 boneless chuck roast, about 3-4 pounds
1 cup water
2 bay leaves
1 Tablespoon each: crushed red pepper flakes, dried oregano, salt, coarsely ground pepper
8 hero rolls or 4 lengths of Italian bread
Drained roasted peppers or giardiniera (spicy pickled vegetables), optional
Heat oven to 325 degrees. Use a small knife to insert the garlic slivers into the roast all over. Put the water in a deep baking pan not much larger than the roast. Add the roast; top the roast with the seasonings.
Cover tightly with foil; bake, basting occasionally, adding water if necessary, until meat is fork-tender and browned, about 2 hours, 30 minutes. Remove the beef from the pan; let stand 15-20 minutes. slice into razor-thin pieces; set aside.
Meanwhile, degrease the pan; taste pan juices and adjust seasoning. (It should be highly seasoned with a peppery bite.) Place the sliced beef in the juices; set aside 15-20 minutes. Serve on the rolls with peppers or giardiniera.
Italian Beef Sandwiches (Tribune test kitchen)
1 teaspoon each: crushed red pepper, garlic powder, dried basil, dried oregano, freshly ground black pepper
1/2 teaspoon salt
1 small sirloin tip roast, about 2 1/2 pounds
1 cup cold water
8 soft or hard Italian rolls, warmed
Pickled hot sport peppers or sliced sweet peppers, as desired
Heat oven to 450 degrees. Combine seasonings in a small bowl; rub half of the mixutre over all surfaces of meat, working some of it under the fat layer. Put the meat in a shallow pan just large enough to hold it; roast 15 minutes. Reduce heat to 350 degrees, roast 20 minutes longer.
Remove pan from oven; pour cold water into bottom of pan. Let stand several minutes until fat has solidified. Remove fat; discard. Add remaining seasoning mixture to pan juices. Return to oven, roast until instant read thermometer reads 130 degrees for rare, about 20 minutes, or cook as desired. Remove meat from roasting pan; cool 20 minutes.
Meanwhile, degrease pan juices. Transfer juice to a saucepan, cook over medium heat until heated through, about 3 mnutes. Slice meat into paper-thin slices, using a meat slicer, or electric knife, if available. Dip several pieces briefly into hot juice. Layer meat and juices into split rolls. Add peppers as desired.
Now, here's Buona Beef's recipe, as posted on the I-Net (Buona Beef, of course, is in Chicagoland - Berwyn.
Chicago Style Italian Beef Sandwich
Recipe from: Joe Buonavolanto Jr., co-owner of Buona Beef Restaurants
Servings: 30 to 40 sandwiches
For smaller portions reduce ingredients portionally.
9 to 10 pounds top inside beef round
3 garlic cloves, crushed
2 quarts water
½ cup chopped oregano
¼ cup salt
¼ cup black pepper
1 teaspoon. red pepper flakes
35 freshly baked French rolls
1 ½ pounds sliced mozzarella cheese
For roasting times, figure on 10-12 minutes per pound for medium. Check with a meat thermometer for an internal temperature of 130°F for rare, 140°F for medium. Preheat oven to 400°F. Place sirloin in roasting pan and dry roast for 15 to 20 minutes. Remove pan from oven and add water, oregano, garlic, salt, pepper and pepper flakes. Return to oven and roast at 350°F for 2 to 2 ½ hours. Remove from oven. Allow to rest for 15 minutes. Internal temperature will rise 5 to 10 degrees. Thinly slice beef and pile high on freshly baked French rolls. Add cheese if desired. Reserve cooking juices to make "wet" sandwiches. Garnish with sliced sweet bell peppers and hot giardinara.