A few tips from a chicagoan. 1: every Italian beef spot I've eaten at uses sauteed green bell peppers, which we sometimes call sweep peppers rather than the sweeter red, orange and yellow bell peppers. This may be due to cost and availability, but there is a much different flavor between green bells and color bells. 2: for your bread, try baking or toasting your bread slightly. The bread beef joints use is usually not for sale in stores. It's a little bit drier in the middle. Drier bread leaves more space for the au jus to absorb. You don't really want to toast or bake your bread it until it's brown. You're just trying to dry it out a bit. Packaged French rolls in the bread aisle are usually a good option if you want the beef dipped. The problem is most fresh bread doesn't have a think enough crust to stand up to a dipped beef, which is what I prefer. If you're going dry or a little wet, french bread from your major grocer will do 3: giardianera should be a hot variety. Not overly hot, after all it's an Italian beef, not Thai beef or Mexican beef lol, but it should have some red pepper and jalapeno. Sweep peppers are for those who don't like spicy. 4: slice it thinner. As thin as possible. 5: he is 100% correct about boiling your au jus people. NEVER DO THIS. It makes the beef chewy and rubbery. Absolutely heat your au jus to only 140 degrees before adding sliced beef. Thinly sliced beef will heat to 140 degrees in 5 minutes in the juice. If you see any sign of simmering, immediately remove your pot from the burner
hey ethan, i know youve moved into a different style of video making, but it would be cool to see some of this style come back. This is alot of fun to watch.
thank you glad I'm not the only 1 why is it most Americans eat with their mouths open this is when i stopped to, sounds horrible close your mouth when you chew...
@@GLUTENX I dunno I love being American. don’t hate ones style, it’s our culture to go big or go home. If you want tea and finger sandwiches stay away from this
So, I attempted this using your recipe first, since it looked well researched. I'm a fan of the Italian beef and am from Chicago although no longer live there. But a Portillos is nearby and Chicago Pizza parlors are all over with the famed Italian Beef. The spice mix seemed like a lot but I went with it. Very bold flavor and color. Using a 3.25lb eye of round roast, the cooking time and broth wound up very light, barely a half quart. The spice mix, while tasty was a bit too bold; it was hard to taste the onion or garlic or even the beef broth/au jus over the spices. Very tasty but missed the mark a bit. I redid the recipe with some modifications learned from the first time around. First and foremost, lower the temp; 275F was perfect. I had a 3.42lb roast I topped up with 4 cups of beef broth, and still had to use another 2 cups of water to reach the halfway mark on the roast. After 50 minutes with the parchment paper lid, I pulled the lid off, flipped the roast and took a temp 102F So I put it back in for 45 minutes. I pulled the roast and checked the temp, 140F. Perfect, if a bit over-cooked. The idea is a medium-rare to medium cook, then you slice the meat very very thin, and finish the cooking in the broth to assemble the sandwich. The first roast going for 3.5 hours gave me a very well done roast; to the point that it was almost falling apart and stringy texture. This modified cooking schedule is the proper medium-well, still pink in the middle. The other modification is I took the spice mix and just converted to teaspoons instead of the tablespoons listed. As an example; instead of 2Tbsp of paprika, I used 2 tsp. This was a much better mix. I can taste the beef broth, onions, garlic, and the spices bring it up to a very close to my favorite Italian Beef places. Again, I'll give you that it was a tasty sandwich, but it missed the mark when it came to the goal. Will definitely make the roast again with the modifications. Sharing for feedback as well as helping any others that may be looking to do this at home themselves.
I should note: the temp of the warming au jus is important and listed at 140, this is to ensure you dont overcook the sliced meat for the sandwich. If you had it higher, such as 180, it'd be super easy to dry out your roast and change the texture entirely.
I also forgot to mention; I used 4 cups of beef broth with about 1 cup extra in the first roast. The extended 2 hour cooking time with the lid as well as the extra 90 minutes uncovered cooking time just evaporated a lot of it and gave me just over half of a quart of au jus for warming/dipping, etc. The lower temp and shorter times, I had to add more to the pot, but I wound up with just over 1 quart of au jus to cook and dip.
So far, this is my best Italian Beef recipe. It took a few years to find this blend of spices. Now the bread is hard to find. The bread needs to be a higher Gluten than regualr french or Italian bread. When I find the right blend with 00Flour combination with either lard or butter, a a little of both, I'll post it on my Facebook page called the Cookbook. Chicago Italian Beef 5 Lb top sirloin butt beef roast 1 peeled bulb garlic 1/2 cup extra virgin olive oil 1 T Italian seasoning 1 T oregano 1 T ground fennel 1 T ground corriander 1 t black pepper 2 t sweet paprika 2 t crushed red pepper 1 T onion powder 1 t granulated garlic 1 t sea salt 20 oz. beef stock Puree together in a food processor: garlic, fennel, coriander, olive oil, Italian seasoning, oregano, black pepper, sweet paprika, crushed red pepper, onion powder, granulated garlic, sea salt. Sear your roast in a hot pan, stovetop. Use a spatula to rub your pureed spices onto your roast. Put your rubbed roast & any juices from searing into a deep glass or metal dish & add 20 oz. of beef stock; place into a preheated 225 degree oven for 90-120 minutes, depending on the size of your roast. Put your roast & gravy into two separate dishes & refrigerate them overnight. Slice your roast as thin as you can without shaving it. Put your gravy into a pot & bring to a simmer; put your thinly sliced beef into the simmering gravy until cooked through; this process will only take moments. A true Chicago Italian Beef sandwich hasthe following: Italian beef, Giardiniera, sauteed green bell peppers and plenty of juice. Using tongs, grab your whole sandwich & "dip" it into your simmering gravy for a flavorful Italian beef. To make sweet peppers, slice 2-3 green bell peppers & sauté in olive oil, 7-10 cloves garlic, 1 t black pepper, 2 t sea salt; cook until peppers soften.
I’m from Chicago, I was smiling cause I finally found someone who did it right. I live by little Italy and get Al’s or Carm’s Beef Combo at least twice a week. I might add that most Chicagoans pronounce it giard-ah-nair, no last syllable
This is the way. Treat it like a wetter French dip. The true soul of the Chicago style Italian beef is in the richness of the au jus, just as the video says. And also in the toppings, namely that Chicago-style hot giardiniera.
@Long duk dong Yes, I dont think you understood. French Dips are served dry with a cup of au jus, so you can dip the dry sandwich into the au jus as you eat. The Chicagoan Italian Beef, the whole sandwich is dipped, then wrapped, then served wet.
My brother, I have lived in Chicago for over 40 years. Born and raised. Most people on TH-cam incorrectly recreate local foods. But I think this is the accurate recreation I have ever seen on TH-cam or television. There are several variations; North side, South side, West side and "Deli" style Italian Beefs. These can also each be Dry or Wet. There is also Hot and Sweet variants of North, South and West side Beefs. As well as Cheesy Beefs, which aside from the cheese additions (Provolone, Moz or Cheddar) is an Italian Beef made on Garlic Bread. A "Combo" Beef can be any of the aforementioned styles. Wet or Dry, Hot or Sweet. Gonnella rolls are hearty and somewhat crusty on the outside. These are the preferred rolls because they hold up to the juicyness. Tremendous respect, brother.
He missed red pepper flakes a lot of places have spicy “juice” you don’t get that from paprika. Buona Beef sauce is really spicy. I’ve even seen cayenne in some copycat recipes.
@johnames6430 Portillo's used to be a good place, when it was just local and Dick Portillo owned it. Ever since it sold to a corporate entity out of Boston and spread nationwaide, it's gone downhill. If you're away from Chicago, and there's a Portillo's in your city, it can be somewhat of a port in a storm. It's the McDonald's of Italian beef.
Dipped, extra hot. For life. Side note: Bari in Chicago has the best Italian beef. I did a two-month investigation to try and find the best that Chicago had to offer and that was the best by far. Everything made in house and the bread was from the bakery right next door. Their extra hot giard is insane. Unfortunately, I live in the burbs now and only have a Portillos near me. It's passable, but if I have to go big box beef, I prefer Al's. Still, Bari wins.
Being born and raised 40 minutes from Chicago, and having Italian Beefs at every restaurant 50 miles in any direction, I have to say this is by far the closest to a true Italian Beef as I've seen a youtuber make and definitely better than allot of places near me. Good work.
The visual table of contents was a very humble narrative choice while also being informative, and providing a bit of foreshadowing. Nice touch. After your comment about Detroit Style Pizza, I searched your vids for a walkthrough, but couldn't find one. If you had a video on that style of pizza, not only would it have been a perfect throwback, it might have gotten me to sub on the spot. Regardless, I am subbed because you killed it on this video.
Born and raised in Chicago. I know it’s hard when you can’t get the right bread, but Gonella or Turanos is a must. Far sturdier and it sucks up the juice perfectly. Well done for not putting the meat in the juice while the juice comes up to temp!
HAHAHAHA you guys missed the best one! Dry with extra hot pappers, melted provolone, AND the hot au-jus ON THE SIDE IN A RAMEKIN (or bowl) for dipping. You want to apply the sandwich to the face hole moments after the dry bread begins to soak up the gravy but hasent yet began to loose its bready composure. its science
Sorry, I meant to say that that's exactly how I order mine. The amount of gravy from the warmed beef will soften the bread enough. Getting it wet or dipped is a trap, because unless you have somewhere IMMEDIATELY convenient & private to eat it, you'll be making the same noises these guys made right in public for everyone haha! (shout out to Jay's beef in Harwood Heights! Loyal customer for 15 years!)
Provolone? That's like putting ketchup on a hotdog. It is not allowed if you are over 6years old and it is illegal if you are over 14. You will be tried as an adult!
life long chicagoan here - what make an italian beef sandwich impossible to pull off outside of chiacgo is many things. But number one on that list is the bread. The bread has to be from Turano's or Gonella's or it will not work. This is a great video though. I appreciate the respect you put into recreating this classic.
I’m in London (UK) so pretty far from Chicago. This recipe is amazing. I haven’t foond gairdinara yet so I had red and green peppers with melted provolone. Probably the best sandwich I’ve ever had
So I followed the recipe. I have to admit that this was the best version and the closest taste to the Italian Beef I grew up with. I used Peperoncini peppers instead and even poured some of the juice from the jar into the au jue when I reheated to make the sandwiches. I'll need to shorten the cooking time or lower the heat the next time I make it. The total 5 hours at 300F seems to make the beef a little too tender. This is deffinately a keeper, thanks for sharing.
Didn't he say 2 1/2 hours then 1 1/2 hours, for 4 hours total? But I like what you're saying, I'm half-way into this, maybe I'll turn my temp down to 225°.
My bastard beef is Marzetta peperoncini, dump the jar in a sealable container and a pound of bloody roast beef from the deli. Slice up the whole pound info smaller strips and marinate covered in the fridge. Take out a quarter pound at a time and nuke about a minute. Finding the chewy bread is sometimes a challenge in New England though. Takes no time to make and reminds me of growing up in the burbs
Never been to Al's but every place else I've ever gotten an Italian beef in Chicago they used salt, pepper, sliced onion, garlic and oregano. They braise the meat to barely medium rare, refrigerate over night, sliced paper thin to nearly shredded, put the sliced meat back in the jus to finish cooking. Traditionally they used Gonnella french bread, which came in four foot long loaves. You can substitute a crispy crust baguette. Never use a hoagie roll, they're too soft. Even the french bread falls apart. The sweet peppers are cooked in the jus until soft and are usually just green. You can order them dry, wet, dipped or half dipped. You order them thusly, "I'll have a beef, sweet, half dipped." And you get one with sweet peppers dipped half way into the jus, wrapped in paper that you unfold to eat the sandwich so you're not trying to hold onto something falling apart in your hands.
I've had a lot of italian beef sandwiches and for some reason my favorite is the one from Portillo's. Al's beef is sweet almost like there's cinammon in their spices. I don't think this guy has actually eaten at Al's beef and not noticed that sweetness. Not a bad recipe though, I wouldn't put the cinnamon in anyway.
@@simplyauthentic2022 Back in the day it was Margie's on Cicero Ave. Then it was Bostons on Grand and Chicago. Sadly both are gone now. Margie's is still there with a for sale sign on the building, but Bostons was sold and turned into a parking lot.
Just a minor correction and no big deal. I used to drive a bread truck in Chicago. The French bread was known as “extra long French” and it was 36” long.
I don’t think I could ever eat with these guys. Just because I hate when people eat with their mouths open, it is just something that Triggers me so much.
Great video. I'm not from Chicago, but I had my first Italian Beef sandwich at Al's and it was an unforgettable experience. I usually order mine hot and sweet dipped, but I've not tried to make my own yet. Your video also has lots of great tips about how to do it right. Nicely done.
When I was in Chicago 3 years ago, I stopped at an Al's Italian beef and it was truly one of the best things I've ever eaten. I think about it from time to time. My mouth is now watering.
first time making it they came out great. i cooked it at a lower temp (275) for about the same amount of time and made some high gluten rolls in the afternoon. Very happy with the outcome considering it's been about 10 years since I last enjoyed Al's - thanks!
I never left a comment here but I made this recipe along with my own homemade giardanara last year and it was so good! I don't live in the Midwest anymore and it reminded me of home!!
Thank for giving us a *mother* recipe for cooking/roasting/braising for a large volume of guests. Always learning something that I can use watching your videos - much appreciated. ps: your friend/brother/bf... try and feed him more often; he eats like my chocolate lab ;)
Can I tell you how much I ADORED this video!! I grew up eating those would we would visit my grandma we would always stop to get Italian beefs and I cannot wait to make this tonight thanks to you AWESOME!!!
YES SIR!!! That looks so GOOD! I had one of these &, it instantly became my favorite sandwich! I live in KC &, we definitely have every type of BBQ but, I get tired of it. I want that!!!
Tips for anyone wanting to do this recipe: Eye of round is a really lean cut of meat. It lacks the collagen (connective tissue) for braising, I find. It really does well roasting at high heat (up to 500). This will produce slices that are medium-rare rather than well done. Way more tender and moist. I know the Jus is important so you could sear the roast in a pan on all sides to build up a nice fond, and then stick it in the oven. Then make a jus out of the roasting juices/fond in the pan and stock + water. You'll be left with slices of meat with only a grey border, but since the eye of round is such a large roast the vast majority of each slice will be pink. There are better cuts out there for this recipe. But, maybe that's what you have - it was on sale and it's too good to pass up. This way will do the cut justice, IMO.
I used a similar detective technique to get the peanut sauce recipe from a Vietnamese eatery. Every visit I got a waiter to tell me an ingredient. Then I went to Asian store next door and asked for the missing liquid component. Yep It was coconut soda drink! Hoisin, chunky PB and some soy, brown sugar and lime juice. Very nice...
I'm originally from the Chicagoland area, and I've been watching every Chicago Style Italian Beef video I can find. Your video is the BEST I've watched! You must have been really full after eating all those beefs!
I really liked the feedback your brother(?) added to the taste test. It is good to have another point-of-view with something as subjective as taste. As with everything you do, you break things down into manageable steps and make it look easy AND delicious! As a side note, "au" means "with" in French and of course "jus" is "juice".
Friend, please don't think me a hater.... I love your video. Just a small pet peeve. Au Jus translates to with juice. So.... It's jus. Not au jus. I had a sandwich au jus... i dipped the sandwich in the jus. Thanks for making this. It's one of my favorite sandwiches and I learned a lot.
A good Italian beef can be almost see-through, it's cut so thin. That's WAY thick for an Italian beef. Eye of round is also not a good choice. It has no flavor. Top sirloin/top butt, top round, and bottom round, in order of preference. And, yeah, don't cook it quite that much through. I aim for about 135-ish. Refrigerate, slice. It finishes in the jus.
I will tell you this as I worked in a Chicago area Italian Deli's that serve italian beef sandwiches: 1.- We used the Whole leg from the knee to the butt, Boneless 2.- We used an "Italian herb Blend" and add some Pepper and capers to the liquid 3.- We didn't braised or add any oil or beef stock, just add enough water to cover 1/2 of the meat 4.- on a big oven it took from 6 hours for small pieces up to 10 hours cooking and we had to leave the middle part raw and a bit bloody 5.- you MUST refrigerate so the meat is FIRM when slicing it else you'll get those thick slices 6.- the slice should be Almost transparent the thinner the better 7.- once you are ready to make your sandwich, you heat your gravy either on the stove top or microwave, and add the slices to the gravy when it is boiling it takes few seconds to fully cook the meat 8.- To prepare your sandwich get a nice piece of bread, cover with spiced olive oil, add the meat and some provolone cheese, put it on a toaster oven just to toast a bit the bread and melt a bit the cheese, add your toppings such as Giardiniera, lettuce tomato or whatever please you, enjoy. I would get a Greek Salad with it, it goes great!
You have to open your own hoagie shop. No doubt. Went and scoped out all you're hoagie recipe and they are hands down the best. You're rolls and French bread pair perfectly with your sandwich
@@EthanChlebowski Also being a life-long Chicagoan, first thing I noticed & went, "oh nooooo" as soon as I saw it, was your bread choice. Neither of the ones you got were gonna hold up. It's not bread-y, like a sandwich roll or hot dog bun, AT ALL. That's why it got soggy off the bat, even dry. It's more sturdy, like a loaf of italian bread cut into 6" pieces, split... or even french roll, cut same. Hearty, almost hard-ish outside.. like, Turano Bakery does them. ;) Subway type, super smoooshy or (yup, a new bread term. ;) LOL) hot-dog/brat bun style tho, = a totally different experience & esp when it comes to taste/texture. Too light & soggy. Give it a go, if you ever have the chance again. Guarantee you'll be like, "ohhh, now I get it!" . Looks YUMMY otherwise. :) Glad you both enjoyed 'em so much! I never liked the whole 'combo' thing either, just too much imho. They are ALL good choices, don't get me wrong... but because of the 'spice' aspect, more idk.. garlic-y, even tho Buona is good, Al's is good... Rosati's was, blehhh.... (ducking knowing as a Chicagoan I'll get smacked for this) but I really enjoy Portillo's probably, most of all.
@@EthanChlebowski Yes, born and raised in Chicago and you have the best Chicago style Italian Beef recipe on TH-cam. The sliced thin deli-meat doesn't have a chance to soak up the flavors. Thank-you and I will be trying this recipe and I am hitting the subscribe button right now.
Tried many recipes for Italian Beef and they've all come out good, but tried this one last night and it's by far the best! The meat alone just has wonderful flavor. Thank you!
Okay, so I am from Chicago, born and raised so I won't criticize your attempt at this iconic sandwich. I will say that the only way to truly appreciate or evaluate the dip option is to have the original roll from Chicago that the sandwich is made with to know the true difference. As with New York pizza, it's all in the bread. With regard to the Italian Sausage, if you don't have the sausage we use in Chicago, then I understand your mouth confusion with all that meat because it is a special sausage that just works great with the beef. But with all that said, even though you didn't use the authentic giardiniera you still did us proud,.... 2 thumbs up!!!
Great stuff. A parchment lid is called a cartouche, shape your parchment into a sqaure fold it in half like 3 times, measure from the edge of tge pot to the centre and cut the excess off for a nice circle without doing a janky circle
I can't believe this video has such a few views! The job you've done is absolutely anormous. Thank you so much for this ultimate guide to italian beef hogies, I've always wanted to try those and thanks to you I can cook myself one. Keep up, buddy!
If you do this recipe, keep it dry and keep a cup of jus next to plate... Dip before every bite. It is the best way to eat this style of sandwich. Enjoy your day. edit... And get top quality bread. It makes a difference. I even toast a bit for better taste.
Places that sell Italian beefs will typically have two other items on the menu as "sides". The first is called gravy bread and it's basically just the bread from a sandwich thuroughly soaked in the gravy. The other menu standard is the "pizza puff" which is sort of like a hot pocket but one step up and deepfried.
As a native Chicagoan, I always go for the combo, with extra peppers and wet. The reason is because you know you want both sliced beef and sausage, but eating two sandwiches in the same setting is out of the question. Plus, you can't always depend on a friend to share with. So there's that to consider as well
For the record, the marble chuck roast is the best tasting beef on the entire cow the entire beef. It’s not the most tender, but the most flavorful with the most beef flavor
I ate combos my whole life until i stop eating pork and then i started eating just the beef dipped hot with sweet peppers. Chicagos best Mr beef Johnnie's Portillos and some where down, down the line is Als Combo is the way!!!
My boyfriend and I live around the corner from Al's and we put kimchi on the dipped sandwich (we always have kimchi, he's korean). It's the best sandwich I've ever eaten.
Not normal, but this is exactly what makes America so great. Especially all of the ethnic cultures in the cities from Chicago to the east coast. Sorry Montana, but give us your cattle though 😊
OMG Thank you for making this!!! I moved to the Wisconsin side of the Wisconsin/Minnesota border this year and while we do have a Portillos not far, I would much rather not spend $7 per sandwich and try to make this at home. Totally trying this tomorrow!!! Also dipped is always the answer, there is nothing less LOL
would brushing the bread with olive oil before putting anything on it help it hold up a little before the dip? or is it more of "just dunk it, who cares?"?
I know a guy who used to work in an Italian beef shop. He said there trick to eating the dipped ones is to keep it wrapped holding it vertical and move your mouth to the sandwich not the sandwich to your mouth like people normally do.
That's why the original Al's Beef had elbow high counters. You'd stand at the table, elbows down and "Chow Down". The guys at the counter would tell the newbies. It was great! They called them dipped, not wet.
Italian beef is literally my favorite sandwich on Earth. Seems like you did a pretty good job on this one, man. You absolutely owe it to yourself to go to Chicago and get one.
Al's beef has franchised thru out Chicago and burbs. I have to add their french fries are right up their with their beef sandwich. I tell them to dip the sandwich till it drowns.LOVE IT !
Ok ok, this is a good video, only if you dont live in the Windy City. For us lucky souls that do... fugitaboutit! Just take that drive down to Lil Italy and get you the original Al's Beef with sweet and hot and a bunch of their great Fries. THEN.... walk across the street to Mario's for dessert.
I offer the following recipe, courtesy of my brother-in-law Steve, who worked for years in the meat market on West Fulton Street, as souped up by me: Ingredients: Any 3-5 lb. decent boneless cut of beef, select grade is fine. Rolled boneless shoulder, London broil, cross rib, eye of round or rump roast is fine; anything except chuck, since it tends to be fatty and tastes cheap. 1 16oz. or 32oz. jar of mild Greek or Italian pepperoncini (Mazzetta or some other reputable brand). 1 TBSP cooking oil of your choice (olive, corn, etc.) 1 medium to large onion, or a few shallots if you're feeling more Franco than Italiano. 1 large green pepper, sliced lengthwise into 1/4" thick pieces. garlic - fresh, chopped/minced or powdered according to availability and taste. I use at least 5 fresh cloves. 1 can LIGHT beer - No drafts, stouts or any other warm bodied stuff; they overpower the other ingredients. 1 cup decent dry red wine - NOT Boones Farm or Spanada, but nothing fancy required. Any good jug red will do. 1/2 tsp. black pepper. 1/2 to 1 bay leaf, broken in quarters. water. salt. Procedure: Brown meat thoroughly over med-hi heat, in a large Dutch oven or stockpot, in your choice of the oils, making sure to get a few crunchy brown spots on the meat here and there. If meat has a layer of fat on it, which some cuts do, dispense with some or all of the oil. As the meat browns, quarter the onion and trim the pepperoncini of their caps and seeds, tearing them into bite-sized pieces and reserving the liquid they were packed in. (If you use a 32 oz. jar, use half of the peppers and their juice.) Once meat is browned, dump in all other ingredients and their liquid, except salt, and turn heat up to high. Add only as much water is required to cover half the meat, stir to distribute all the ingredients and cover. As soon as liquid approaches a slow boil, turn heat down to maintain a low simmer. Turn meat over and stir after 1 hour and check seasonings. Check again and turn and stir at next hour, if needed; meat will be done when fork tender and almost falling apart. Once done, add salt, if any is needed, to taste, let it cool in pot a bit, then remove and cool some more before slicing, or chopping if your prefer, then return to pot to soak up its juices, removing the quartered bayleaf before you dole it out. Serve on hard Italian or French sourdough rolls, taking care to include some peppers and onions with each ration. Cole slaw is a good accompaniment to this, as would be any side dish that doesn't duplicate the starch of the wheat or the protein of the meat. This would be really great in hollowed-out, round sourdough bread bowls. Enjoy! Search Level II - To bulk up the veggie component, add sliced orange, yellow and/or red peppers with all the other ingredients, in which case we might as well call it a stew if served in the bread bowls, especially if you go full metal jardin and throw in carrots and celery. If you want to get adventurous, try adding a touch of oregano, rosemary, anise, cumin or fennel seed as well at this time, but not too much nor any combination of these, since the pepperoncini are what give this dish its unique taste. Thyme is another possible addition, as is cayenne or tabasco, if you're so inclined, but not too much of any of these, since they too can all overpower the basic taste. The best way to get a hotter flavor is to just add more pepperoncini to the dish. Senior Moment - A dash or two of ginger is a good way to preclude any possible stomach irritation, especially with any of the additions. And yes, you can eat this as sloppily as your fellow feeders will allow!
Quick tip, next time u make this, melt mozzarella on the inside of the bread n toast it a little then put the meat with sweet n hot peppers, keep the sandwich dry and get a cup of gravy on the side to dip your sandwich b4 every bite 😎😎😎😎😎 TRUST ME IM FAT!!! The cheese contains everything to keep it together
@@EthanChlebowski Shoot me an email so we can share comments we don't want to share with the world, I have a lot of good suggestions to give you! (mperez.tpa@gmail.com)
Combos are Great. We are from Chicago but moved. If you have a Gordon’s food service store near you they carry this or can get it in a tub. Delicious!!!!!
With your dry rub add a tbsp of water to make a paste , this will stop your spices from burning, the water will evaporate. Make sure the beef is cold before you wrap the beef in clingweap, this will nake the beef sweat plus you can't put hot products in yoyr fridge. Do this if you want food poisoning If you haven't got a Slicer place the beef into the freezer for 1hr this will freeze the beef just enough so you can slice the beef wafer thin with a Sharp knife. This is ok because your re heating the beef up
Grew up in Chicago in the 50s and early 60s. There were so many wonderful restaurants, take-out places, and bars that served excellent Italian beef sandwiches. Our favorite was from Panetti's Italian grocery/deli in Roselawn (sp?). My parents bought it in bulk from them and served it at our small restaurant in Burnham - it was really a favorite. As I recall, we bought crusty long Italian rolls (by Gonella or Torino - I don't recall). They also offered a softer, but still crusty, round bun - yum. Miss the food from those days. Thanks so much for the video.
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
Legend has it, Space Jam is still chewing with his mouth open like a total psychopath
A few tips from a chicagoan.
1: every Italian beef spot I've eaten at uses sauteed green bell peppers, which we sometimes call sweep peppers rather than the sweeter red, orange and yellow bell peppers. This may be due to cost and availability, but there is a much different flavor between green bells and color bells.
2: for your bread, try baking or toasting your bread slightly. The bread beef joints use is usually not for sale in stores. It's a little bit drier in the middle. Drier bread leaves more space for the au jus to absorb. You don't really want to toast or bake your bread it until it's brown. You're just trying to dry it out a bit. Packaged French rolls in the bread aisle are usually a good option if you want the beef dipped. The problem is most fresh bread doesn't have a think enough crust to stand up to a dipped beef, which is what I prefer. If you're going dry or a little wet, french bread from your major grocer will do
3: giardianera should be a hot variety. Not overly hot, after all it's an Italian beef, not Thai beef or Mexican beef lol, but it should have some red pepper and jalapeno. Sweep peppers are for those who don't like spicy.
4: slice it thinner. As thin as possible.
5: he is 100% correct about boiling your au jus people. NEVER DO THIS. It makes the beef chewy and rubbery. Absolutely heat your au jus to only 140 degrees before adding sliced beef. Thinly sliced beef will heat to 140 degrees in 5 minutes in the juice. If you see any sign of simmering, immediately remove your pot from the burner
hey ethan, i know youve moved into a different style of video making, but it would be cool to see some of this style come back. This is alot of fun to watch.
That kids eating had me stopping immediately lol
thank you glad I'm not the only 1 why is it most Americans eat with their mouths open this is when i stopped to, sounds horrible close your mouth when you chew...
Like, just finish chewing before you talk. God it’s so embarrassing being American
@@GLUTENX I dunno I love being American. don’t hate ones style, it’s our culture to go big or go home. If you want tea and finger sandwiches stay away from this
Same
Had to stop too
So, I attempted this using your recipe first, since it looked well researched. I'm a fan of the Italian beef and am from Chicago although no longer live there. But a Portillos is nearby and Chicago Pizza parlors are all over with the famed Italian Beef.
The spice mix seemed like a lot but I went with it. Very bold flavor and color. Using a 3.25lb eye of round roast, the cooking time and broth wound up very light, barely a half quart. The spice mix, while tasty was a bit too bold; it was hard to taste the onion or garlic or even the beef broth/au jus over the spices. Very tasty but missed the mark a bit.
I redid the recipe with some modifications learned from the first time around. First and foremost, lower the temp; 275F was perfect. I had a 3.42lb roast I topped up with 4 cups of beef broth, and still had to use another 2 cups of water to reach the halfway mark on the roast. After 50 minutes with the parchment paper lid, I pulled the lid off, flipped the roast and took a temp 102F So I put it back in for 45 minutes. I pulled the roast and checked the temp, 140F. Perfect, if a bit over-cooked. The idea is a medium-rare to medium cook, then you slice the meat very very thin, and finish the cooking in the broth to assemble the sandwich. The first roast going for 3.5 hours gave me a very well done roast; to the point that it was almost falling apart and stringy texture. This modified cooking schedule is the proper medium-well, still pink in the middle.
The other modification is I took the spice mix and just converted to teaspoons instead of the tablespoons listed. As an example; instead of 2Tbsp of paprika, I used 2 tsp. This was a much better mix. I can taste the beef broth, onions, garlic, and the spices bring it up to a very close to my favorite Italian Beef places.
Again, I'll give you that it was a tasty sandwich, but it missed the mark when it came to the goal. Will definitely make the roast again with the modifications.
Sharing for feedback as well as helping any others that may be looking to do this at home themselves.
I should note: the temp of the warming au jus is important and listed at 140, this is to ensure you dont overcook the sliced meat for the sandwich. If you had it higher, such as 180, it'd be super easy to dry out your roast and change the texture entirely.
I also forgot to mention; I used 4 cups of beef broth with about 1 cup extra in the first roast. The extended 2 hour cooking time with the lid as well as the extra 90 minutes uncovered cooking time just evaporated a lot of it and gave me just over half of a quart of au jus for warming/dipping, etc.
The lower temp and shorter times, I had to add more to the pot, but I wound up with just over 1 quart of au jus to cook and dip.
Ya their temp stupid
Great write up!
So far, this is my best Italian Beef recipe. It took a few years to find this blend of spices. Now the bread is hard to find. The bread needs to be a higher Gluten than regualr french or Italian bread. When I find the right blend with 00Flour combination with either lard or butter, a a little of both, I'll post it on my Facebook page called the Cookbook.
Chicago Italian Beef
5 Lb top sirloin butt beef roast
1 peeled bulb garlic
1/2 cup extra virgin olive oil
1 T Italian seasoning
1 T oregano
1 T ground fennel
1 T ground corriander
1 t black pepper
2 t sweet paprika
2 t crushed red pepper
1 T onion powder
1 t granulated garlic
1 t sea salt
20 oz. beef stock
Puree together in a food processor: garlic, fennel, coriander, olive oil, Italian seasoning, oregano, black pepper, sweet paprika, crushed red pepper, onion powder, granulated garlic, sea salt.
Sear your roast in a hot pan, stovetop. Use a spatula to rub your pureed spices onto your roast. Put your rubbed roast & any juices from searing into a deep glass or metal dish & add 20 oz. of beef stock; place into a preheated 225 degree oven for 90-120 minutes, depending on the size of your roast.
Put your roast & gravy into two separate dishes & refrigerate them overnight. Slice your roast as thin as you can without shaving it. Put your gravy into a pot & bring to a simmer; put your thinly sliced beef into the simmering gravy until cooked through; this process will only take moments.
A true Chicago Italian Beef sandwich hasthe following: Italian beef, Giardiniera, sauteed green bell peppers and plenty of juice.
Using tongs, grab your whole sandwich & "dip" it into your simmering gravy for a flavorful Italian beef.
To make sweet peppers, slice 2-3 green bell peppers & sauté in olive oil, 7-10 cloves garlic, 1 t black pepper, 2 t sea salt; cook until peppers soften.
I’m from Chicago, I was smiling cause I finally found someone who did it right. I live by little Italy and get Al’s or Carm’s Beef Combo at least twice a week. I might add that most Chicagoans pronounce it giard-ah-nair, no last syllable
Yessir but twice a week is crazy
@@mrbillybob232 I should’ve mentioned I go to UIC every day
The sounds of them slurping and smacking drove me insane, especially Space Jam. Other than that, looked good.
Manners right?
I had to stop watching, hes clearly an eater who doesn't give a shit lol
This is one of those foods that you simply don't eat cleanly or quietly.
As I was once told "A good sandwich is never a clean sandwich."
@@SilvaDreams you must get all the ladies
@@epic1761 Only the ones worth keeping.
Just give me a cup so i can dip the sandwich every bite, like a savage.
Sauce it up! A little serving dish with the au jus would actually be awesome.
@@EthanChlebowski It's not only awesome... it's REQUIRED.
This is the way I've eaten them since I was a kid. More like a french dip than the messy chicagoan dipped sandwich. :)
This is the way. Treat it like a wetter French dip. The true soul of the Chicago style Italian beef is in the richness of the au jus, just as the video says. And also in the toppings, namely that Chicago-style hot giardiniera.
@Long duk dong Yes, I dont think you understood. French Dips are served dry with a cup of au jus, so you can dip the dry sandwich into the au jus as you eat. The Chicagoan Italian Beef, the whole sandwich is dipped, then wrapped, then served wet.
My brother, I have lived in Chicago for over 40 years. Born and raised. Most people on TH-cam incorrectly recreate local foods. But I think this is the accurate recreation I have ever seen on TH-cam or television.
There are several variations; North side, South side, West side and "Deli" style Italian Beefs. These can also each be Dry or Wet.
There is also Hot and Sweet variants of North, South and West side Beefs. As well as Cheesy Beefs, which aside from the cheese additions (Provolone, Moz or Cheddar) is an Italian Beef made on Garlic Bread.
A "Combo" Beef can be any of the aforementioned styles. Wet or Dry, Hot or Sweet.
Gonnella rolls are hearty and somewhat crusty on the outside. These are the preferred rolls because they hold up to the juicyness.
Tremendous respect, brother.
Co-signed.
I'm strongly considering going to Costco to get a roast & attempting this as a project...
He missed red pepper flakes a lot of places have spicy “juice” you don’t get that from paprika. Buona Beef sauce is really spicy. I’ve even seen cayenne in some copycat recipes.
I have family there, they said a place called portillo's is popular?
@@johnames6430 With tourists and suburban folks.
@johnames6430 Portillo's used to be a good place, when it was just local and Dick Portillo owned it. Ever since it sold to a corporate entity out of Boston and spread nationwaide, it's gone downhill. If you're away from Chicago, and there's a Portillo's in your city, it can be somewhat of a port in a storm. It's the McDonald's of Italian beef.
Dipped, extra hot. For life.
Side note: Bari in Chicago has the best Italian beef. I did a two-month investigation to try and find the best that Chicago had to offer and that was the best by far. Everything made in house and the bread was from the bakery right next door. Their extra hot giard is insane.
Unfortunately, I live in the burbs now and only have a Portillos near me. It's passable, but if I have to go big box beef, I prefer Al's. Still, Bari wins.
Bari has some of the best sandwiches in Chicago period. Hands down my favorite spot. I can’t drive through Chicago without loading up
@@calebeversole5396 did we just become best friends?
@@CraigJNewman i that just happened!
You didn't say which suburbs. You could try Frannie's, I think in Franklin Park, or Johnnie's in three or four locations, one in Arlington Heights.
Pops is good too. There all over the south burbs
Being born and raised 40 minutes from Chicago, and having Italian Beefs at every restaurant 50 miles in any direction, I have to say this is by far the closest to a true Italian Beef as I've seen a youtuber make and definitely better than allot of places near me. Good work.
Papa Charlie's frozen beef and jus was recommended to me many years ago but it remains criminally oversalted.
I saw one guy make some medium rare, sriracha covered California crap…
He was missing the spice, though. Most places have some heat to the “juice”. Red pepper flakes or cayenne.
The visual table of contents was a very humble narrative choice while also being informative, and providing a bit of foreshadowing. Nice touch. After your comment about Detroit Style Pizza, I searched your vids for a walkthrough, but couldn't find one. If you had a video on that style of pizza, not only would it have been a perfect throwback, it might have gotten me to sub on the spot. Regardless, I am subbed because you killed it on this video.
Thanks for the kind words. I really do need to get a Detroit style pizza video up, its on my list! Glad you decided to sub anyway.
Honestly having it dipped is one of the best things I’ve tasted
Born and raised in Chicago. I know it’s hard when you can’t get the right bread, but Gonella or Turanos is a must. Far sturdier and it sucks up the juice perfectly. Well done for not putting the meat in the juice while the juice comes up to temp!
HAHAHAHA you guys missed the best one! Dry with extra hot pappers, melted provolone, AND the hot au-jus ON THE SIDE IN A RAMEKIN (or bowl) for dipping. You want to apply the sandwich to the face hole moments after the dry bread begins to soak up the gravy but hasent yet began to loose its bready composure. its science
Sounds like a great version.
DRY BEEF HOT! CUP OF JUS!
DRY BEEF HOT! CUP OF JUS!
Sorry, I meant to say that that's exactly how I order mine. The amount of gravy from the warmed beef will soften the bread enough.
Getting it wet or dipped is a trap, because unless you have somewhere IMMEDIATELY convenient & private to eat it, you'll be making the same noises these guys made right in public for everyone haha!
(shout out to Jay's beef in Harwood Heights! Loyal customer for 15 years!)
Provolone? That's like putting ketchup on a hotdog. It is not allowed if you are over 6years old and it is illegal if you are over 14. You will be tried as an adult!
That's not an Italian Beef ANYWHERE in Chicago.
life long chicagoan here - what make an italian beef sandwich impossible to pull off outside of chiacgo is many things. But number one on that list is the bread. The bread has to be from Turano's or Gonella's or it will not work. This is a great video though. I appreciate the respect you put into recreating this classic.
I’m in London (UK) so pretty far from Chicago. This recipe is amazing. I haven’t foond gairdinara yet so I had red and green peppers with melted provolone. Probably the best sandwich I’ve ever had
Add some red pepper flakes or something else spicy. Most places have some heat to their “juice”. He definitely missed that.
Amazon
So I followed the recipe. I have to admit that this was the best version and the closest taste to the Italian Beef I grew up with. I used Peperoncini peppers instead and even poured some of the juice from the jar into the au jue when I reheated to make the sandwiches. I'll need to shorten the cooking time or lower the heat the next time I make it. The total 5 hours at 300F seems to make the beef a little too tender. This is deffinately a keeper, thanks for sharing.
Didn't he say 2 1/2 hours then 1 1/2 hours, for 4 hours total? But I like what you're saying, I'm half-way into this, maybe I'll turn my temp down to 225°.
My bastard beef is Marzetta peperoncini, dump the jar in a sealable container and a pound of bloody roast beef from the deli. Slice up the whole pound info smaller strips and marinate covered in the fridge. Take out a quarter pound at a time and nuke about a minute. Finding the chewy bread is sometimes a challenge in New England though. Takes no time to make and reminds me of growing up in the burbs
Never been to Al's but every place else I've ever gotten an Italian beef in Chicago they used salt, pepper, sliced onion, garlic and oregano. They braise the meat to barely medium rare, refrigerate over night, sliced paper thin to nearly shredded, put the sliced meat back in the jus to finish cooking. Traditionally they used Gonnella french bread, which came in four foot long loaves. You can substitute a crispy crust baguette. Never use a hoagie roll, they're too soft. Even the french bread falls apart. The sweet peppers are cooked in the jus until soft and are usually just green. You can order them dry, wet, dipped or half dipped. You order them thusly, "I'll have a beef, sweet, half dipped." And you get one with sweet peppers dipped half way into the jus, wrapped in paper that you unfold to eat the sandwich so you're not trying to hold onto something falling apart in your hands.
One of my people.
I've had a lot of italian beef sandwiches and for some reason my favorite is the one from Portillo's. Al's beef is sweet almost like there's cinammon in their spices. I don't think this guy has actually eaten at Al's beef and not noticed that sweetness. Not a bad recipe though, I wouldn't put the cinnamon in anyway.
@@simplyauthentic2022 Back in the day it was Margie's on Cicero Ave. Then it was Bostons on Grand and Chicago. Sadly both are gone now. Margie's is still there with a for sale sign on the building, but Bostons was sold and turned into a parking lot.
Just a minor correction and no big deal. I used to drive a bread truck in Chicago. The French bread was known as “extra long French” and it was 36” long.
I don’t think I could ever eat with these guys. Just because I hate when people eat with their mouths open, it is just something that Triggers me so much.
They have a name for people who say they get, "Triggered" Democrats! 😂😆😂
Great video. I'm not from Chicago, but I had my first Italian Beef sandwich at Al's and it was an unforgettable experience. I usually order mine hot and sweet dipped, but I've not tried to make my own yet. Your video also has lots of great tips about how to do it right. Nicely done.
When I was in Chicago 3 years ago, I stopped at an Al's Italian beef and it was truly one of the best things I've ever eaten. I think about it from time to time. My mouth is now watering.
which al's did you go to? the original restaurant has no seats in it so you have to learn the "Al's stance" to eat. :)
@@michellebrown7714 It had a dining area. Whichever one was closest to the hotel, haha.
@@wright96d I'm guessing you werent too far from the airport. if you werent, I know which one it was :)
I really appreciate this video, but close your mouth when you chew dude
Lmaoo
My wife and I just watched this and that's the first thing we said to each other.... Manners yo.
The headline is: This video is incredible. But the byline is: Please close mouths when you chew. I can't make it past the taste test part :(
That was very annoying!
Lay off the manners madness! These are two brothers getting together and having a good time!
Stop it. Nothing wrong with having manners.
first time making it they came out great. i cooked it at a lower temp (275) for about the same amount of time and made some high gluten rolls in the afternoon. Very happy with the outcome considering it's been about 10 years since I last enjoyed Al's - thanks!
I never left a comment here but I made this recipe along with my own homemade giardanara last year and it was so good! I don't live in the Midwest anymore and it reminded me of home!!
I can’t even believe how well edited this video is
Thank for giving us a *mother* recipe for cooking/roasting/braising for a large volume of guests. Always learning something that I can use watching your videos - much appreciated. ps: your friend/brother/bf... try and feed him more often; he eats like my chocolate lab ;)
Can I tell you how much I ADORED this video!! I grew up eating those would we would visit my grandma we would always stop to get Italian beefs and I cannot wait to make this tonight thanks to you AWESOME!!!
YES SIR!!! That looks so GOOD! I had one of these &, it instantly became my favorite sandwich! I live in KC &, we definitely have every type of BBQ but, I get tired of it. I want that!!!
You two are adorable and authentic. I came here for the ginger but I stayed for the beef. Gotta try this recipie out!
Tips for anyone wanting to do this recipe:
Eye of round is a really lean cut of meat. It lacks the collagen (connective tissue) for braising, I find. It really does well roasting at high heat (up to 500). This will produce slices that are medium-rare rather than well done. Way more tender and moist. I know the Jus is important so you could sear the roast in a pan on all sides to build up a nice fond, and then stick it in the oven. Then make a jus out of the roasting juices/fond in the pan and stock + water. You'll be left with slices of meat with only a grey border, but since the eye of round is such a large roast the vast majority of each slice will be pink.
There are better cuts out there for this recipe. But, maybe that's what you have - it was on sale and it's too good to pass up. This way will do the cut justice, IMO.
That's why I love living in Chicago our food is the best food nothing like a Italian beef dip extra garden peppers and jalapeno peppers 🙌🏾🙌🏾
I used a similar detective technique to get the peanut sauce recipe from a Vietnamese eatery. Every visit I got a waiter to tell me an ingredient. Then I went to Asian store next door and asked for the missing liquid component. Yep It was coconut soda drink! Hoisin, chunky PB and some soy, brown sugar and lime juice. Very nice...
He missed red pepper flakes. A lot of places have spicy “juice”.
I'm originally from the Chicagoland area, and I've been watching every Chicago Style Italian Beef video I can find. Your video is the BEST I've watched! You must have been really full after eating all those beefs!
I’ve tried a few recipes but his has the most authentic flavor profile, hands down. It’s sooooo good.
@@styleme3375 I'm going to try this one, thank's! 😁
Makes me want to drive up to portillos and get a beef dipped, with a side of cheese sauce fries and a rootbeer.
Omg yesssssssss 😍
Yup I was thining the same.
sonza68 biggest mistake, man.
@@sonza68 do you hate california
I just did that last week, ours does not have mustard, you can only get it in a tiny bag.
That man is enjoying his sandwich so hard
I really liked the feedback your brother(?) added to the taste test. It is good to have another point-of-view with something as subjective as taste. As with everything you do, you break things down into manageable steps and make it look easy AND delicious! As a side note, "au" means "with" in French and of course "jus" is "juice".
Yep that's my brother, it's nice to have a secondary opinion on things, and he has a certain way with words haha.
Friend, please don't think me a hater.... I love your video. Just a small pet peeve. Au Jus translates to with juice. So.... It's jus. Not au jus. I had a sandwich au jus... i dipped the sandwich in the jus. Thanks for making this. It's one of my favorite sandwiches and I learned a lot.
Au Jus looks really good but beef needs to be cooked less and sliced thinner. All around a pretty good vid though.
don't think u can cut it thinner not !
You can cut it thinner Damn Dummie. Italian beef 🍖 can be cut the layer u want it you damn dummie
A good Italian beef can be almost see-through, it's cut so thin. That's WAY thick for an Italian beef. Eye of round is also not a good choice. It has no flavor. Top sirloin/top butt, top round, and bottom round, in order of preference. And, yeah, don't cook it quite that much through. I aim for about 135-ish. Refrigerate, slice. It finishes in the jus.
Yeah on a slicer like under 0.5 is amazing
Thinner slices, more surface area = more jus snd tender-er meat
The best part is when your brother just casually goes to town on an icecream
I’m from the Chicago burbs, the Italian Combo is a must have! It’s so good
I will tell you this as I worked in a Chicago area Italian Deli's that serve italian beef sandwiches:
1.- We used the Whole leg from the knee to the butt, Boneless
2.- We used an "Italian herb Blend" and add some Pepper and capers to the liquid
3.- We didn't braised or add any oil or beef stock, just add enough water to cover 1/2 of the meat
4.- on a big oven it took from 6 hours for small pieces up to 10 hours cooking and we had to leave the middle part raw and a bit bloody
5.- you MUST refrigerate so the meat is FIRM when slicing it else you'll get those thick slices
6.- the slice should be Almost transparent the thinner the better
7.- once you are ready to make your sandwich, you heat your gravy either on the stove top or microwave, and add the slices to the gravy when it is boiling it takes few seconds to fully cook the meat
8.- To prepare your sandwich get a nice piece of bread, cover with spiced olive oil, add the meat and some provolone cheese, put it on a toaster oven just to toast a bit the bread and melt a bit the cheese, add your toppings such as Giardiniera, lettuce tomato or whatever please you, enjoy. I would get a Greek Salad with it, it goes great!
Thanks for Al's secrets! I'm gonna try to make it tomorrow .
You have to open your own hoagie shop. No doubt. Went and scoped out all you're hoagie recipe and they are hands down the best. You're rolls and French bread pair perfectly with your sandwich
Being from Chicago I want to let you know that you did the beef sandwich Justice. Looks great, just the beef could be sliced a bit thinner.
Glad to hear it!
@@EthanChlebowski Also being a life-long Chicagoan, first thing I noticed & went, "oh nooooo" as soon as I saw it, was your bread choice. Neither of the ones you got were gonna hold up. It's not bread-y, like a sandwich roll or hot dog bun, AT ALL. That's why it got soggy off the bat, even dry. It's more sturdy, like a loaf of italian bread cut into 6" pieces, split... or even french roll, cut same. Hearty, almost hard-ish outside.. like, Turano Bakery does them. ;) Subway type, super smoooshy or (yup, a new bread term. ;) LOL) hot-dog/brat bun style tho, = a totally different experience & esp when it comes to taste/texture. Too light & soggy. Give it a go, if you ever have the chance again. Guarantee you'll be like, "ohhh, now I get it!" . Looks YUMMY otherwise. :) Glad you both enjoyed 'em so much! I never liked the whole 'combo' thing either, just too much imho. They are ALL good choices, don't get me wrong... but because of the 'spice' aspect, more idk.. garlic-y, even tho Buona is good, Al's is good... Rosati's was, blehhh.... (ducking knowing as a Chicagoan I'll get smacked for this) but I really enjoy Portillo's probably, most of all.
@@EthanChlebowski Yes, born and raised in Chicago and you have the best Chicago style Italian Beef recipe on TH-cam. The sliced thin deli-meat doesn't have a chance to soak up the flavors. Thank-you and I will be trying this recipe and I am hitting the subscribe button right now.
mmanda515 Portillo’s all the way.
@@mmanda515 I know what you mean.. you're talking about those ones with the cornmeal on the bottom right?
Great 10 minutes and 48 seconds of content!
For real. The last 6 minutes really fucked me up and low key hurt my feelings.
Only the WETTEST sounding chewers on TH-cam, love your videos dude haha
Tried many recipes for Italian Beef and they've all come out good, but tried this one last night and it's by far the best! The meat alone just has wonderful flavor. Thank you!
The best bread for this sandwich is made by Gonnella.
Agreed. I just made mention of this in my latest Italian beef video.
Yup yup yup
Turano
@@dedown97 Lol I use Turano because I can't get Gonnella.
Crazyy there’s a gonella bakery a few towns over where I live
I've had a sour stomach since yesterday but seeing you pour that braising liquid legitimately made my mouth water.
In Chicago we chew with our mouths closed!
Okay, so I am from Chicago, born and raised so I won't criticize your attempt at this iconic sandwich. I will say that the only way to truly appreciate or evaluate the dip option is to have the original roll from Chicago that the sandwich is made with to know the true difference. As with New York pizza, it's all in the bread. With regard to the Italian Sausage, if you don't have the sausage we use in Chicago, then I understand your mouth confusion with all that meat because it is a special sausage that just works great with the beef. But with all that said, even though you didn't use the authentic giardiniera you still did us proud,.... 2 thumbs up!!!
You're brother takes the biggest bites I've ever seen
I have NEVER seen a dude take bites that big who wasn’t a competitive eater. Holy $(‘T
That's Amazing! Thanks for sharing this recipe, and I'm gonna make this for Christmas Eve. Merry Christmas🎄🎄🎄🎄
Great stuff. A parchment lid is called a cartouche, shape your parchment into a sqaure fold it in half like 3 times, measure from the edge of tge pot to the centre and cut the excess off for a nice circle without doing a janky circle
I can't believe this video has such a few views! The job you've done is absolutely anormous. Thank you so much for this ultimate guide to italian beef hogies, I've always wanted to try those and thanks to you I can cook myself one. Keep up, buddy!
If you do this recipe, keep it dry and keep a cup of jus next to plate... Dip before every bite. It is the best way to eat this style of sandwich.
Enjoy your day.
edit... And get top quality bread. It makes a difference. I even toast a bit for better taste.
I get the Marconi brand giardiniera online and had it shipped. It is exactly like what they use in Chicago.
Places that sell Italian beefs will typically have two other items on the menu as "sides". The first is called gravy bread and it's basically just the bread from a sandwich thuroughly soaked in the gravy. The other menu standard is the "pizza puff" which is sort of like a hot pocket but one step up and deepfried.
Me: mom can u get us some sandwich rolls?
Mom: we already have bread at home
(bread slices)
Bread is bread...
th-cam.com/video/AAx553k7W5s/w-d-xo.html
The gravy really elevates the sandwich it’s gotta be said, I’m glad I’m from where I’m from
As a native Chicagoan, I always go for the combo, with extra peppers and wet. The reason is because you know you want both sliced beef and sausage, but eating two sandwiches in the same setting is out of the question. Plus, you can't always depend on a friend to share with. So there's that to consider as well
Fantastic video thank you. I watch hundreds of videos on cooking. That is one of the best.
Anthony Palasota I appreciate the kind words, glad you enjoyed.
This has to be one of the douchiest comments sections out there
Like U?
Music selection at like 10 min in when you begin assembly, aaauh. perfection. There is no more good Italian beef places in my town.
dude on the right just diesels the sub every time!!!
For the record, the marble chuck roast is the best tasting beef on the entire cow the entire beef. It’s not the most tender, but the most flavorful with the most beef flavor
He's never been to Chicago if he never Heard of a combo!!!!!
Native Chicagoan here, a combo is too much even for me...
@@vucub_caquix I love the combo. The sausage gives it a punch.
I ate combos my whole life until i stop eating pork and then i started eating just the beef dipped hot with sweet peppers.
Chicagos best
Mr beef
Johnnie's
Portillos
and some where down, down the line is
Als
Combo is the way!!!
He probably goes to portillo's. Rookie
I grew up in chicago and don't really like combo. Also we shouldn't gatekeep our food, our city is known for it.
Very thorough easy to follow video with a detailed comment section....Thanks!
Italian beef and Pepsi 😂😂😂
My boyfriend and I live around the corner from Al's and we put kimchi on the dipped sandwich (we always have kimchi, he's korean). It's the best sandwich I've ever eaten.
Not normal, but this is exactly what makes America so great. Especially all of the ethnic cultures in the cities from Chicago to the east coast. Sorry Montana, but give us your cattle though 😊
OMG Thank you for making this!!! I moved to the Wisconsin side of the Wisconsin/Minnesota border this year and while we do have a Portillos not far, I would much rather not spend $7 per sandwich and try to make this at home. Totally trying this tomorrow!!! Also dipped is always the answer, there is nothing less LOL
Use red pepper flakes that’s where the spice comes from.
would brushing the bread with olive oil before putting anything on it help it hold up a little before the dip? or is it more of "just dunk it, who cares?"?
If you're in the UK the joint of meat used is Silverside, specifically salmon-cut
Thanks for that, Morrison’s do the salmon cut.
Wow. This is hands down the best reference to Italian beef ive ever seen on youtube. Kudos
Ethan you really should make more of this. LA French dip, Philly roast pork (dinics video has been great), etc
I know a guy who used to work in an Italian beef shop. He said there trick to eating the dipped ones is to keep it wrapped holding it vertical and move your mouth to the sandwich not the sandwich to your mouth like people normally do.
That's why the original Al's Beef had elbow high counters. You'd stand at the table, elbows down and "Chow Down". The guys at the counter would tell the newbies. It was great! They called them dipped, not wet.
Italian beef is literally my favorite sandwich on Earth. Seems like you did a pretty good job on this one, man.
You absolutely owe it to yourself to go to Chicago and get one.
Al's beef has franchised thru out Chicago and burbs. I have to add their french fries are right up their with their beef sandwich. I tell them to dip the sandwich till it drowns.LOVE IT !
Ok ok, this is a good video, only if you dont live in the Windy City. For us lucky souls that do... fugitaboutit! Just take that drive down to Lil Italy and get you the original Al's Beef with sweet and hot and a bunch of their great Fries. THEN.... walk across the street to Mario's for dessert.
DUDE!!!!!! YOU BY FAR!!!! WHERE THE CLOSES TWO MAKING THE ITALIAN BEEF!!!! 😋😋😋
Long video, lots of good information, fantastic looking food. Remind me, who's moist now?
Much appreciated, moist sandwich is the best kind of sandwich haha
@@EthanChlebowski Still have a few days of meal prep left. Can't wait to give this a go! Keep it up E!
I offer the following recipe, courtesy of my brother-in-law Steve, who worked for years in the meat market on West Fulton Street, as souped up by me:
Ingredients:
Any 3-5 lb. decent boneless cut of beef, select grade is fine. Rolled boneless shoulder, London broil, cross rib, eye of round or rump roast is fine; anything except chuck, since it tends to be fatty and tastes cheap.
1 16oz. or 32oz. jar of mild Greek or Italian pepperoncini (Mazzetta or some other reputable brand).
1 TBSP cooking oil of your choice (olive, corn, etc.)
1 medium to large onion, or a few shallots if you're feeling more Franco than Italiano.
1 large green pepper, sliced lengthwise into 1/4" thick pieces.
garlic - fresh, chopped/minced or powdered according to availability and taste. I use at least 5 fresh cloves.
1 can LIGHT beer - No drafts, stouts or any other warm bodied stuff; they overpower the other ingredients.
1 cup decent dry red wine - NOT Boones Farm or Spanada, but nothing fancy required. Any good jug red will do.
1/2 tsp. black pepper.
1/2 to 1 bay leaf, broken in quarters.
water.
salt.
Procedure:
Brown meat thoroughly over med-hi heat, in a large Dutch oven or stockpot, in your choice of the oils, making sure to get a few crunchy brown spots on the meat here and there. If meat has a layer of fat on it, which some cuts do, dispense with some or all of the oil.
As the meat browns, quarter the onion and trim the pepperoncini of their caps and seeds, tearing them into bite-sized pieces and reserving the liquid they were packed in. (If you use a 32 oz. jar, use half of the peppers and their juice.)
Once meat is browned, dump in all other ingredients and their liquid, except salt, and turn heat up to high. Add only as much water is required to cover half the meat, stir to distribute all the ingredients and cover. As soon as liquid approaches a slow boil, turn heat down to maintain a low simmer. Turn meat over and stir after 1 hour and check seasonings. Check again and turn and stir at next hour, if needed; meat will be done when fork tender and almost falling apart. Once done, add salt, if any is needed, to taste, let it cool in pot a bit, then remove and cool some more before slicing, or chopping if your prefer, then return to pot to soak up its juices, removing the quartered bayleaf before you dole it out.
Serve on hard Italian or French sourdough rolls, taking care to include some peppers and onions with each ration. Cole slaw is a good accompaniment to this, as would be any side dish that doesn't duplicate the starch of the wheat or the protein of the meat. This would be really great in hollowed-out, round sourdough bread bowls. Enjoy!
Search Level II - To bulk up the veggie component, add sliced orange, yellow and/or red peppers with all the other ingredients, in which case we might as well call it a stew if served in the bread bowls, especially if you go full metal jardin and throw in carrots and celery. If you want to get adventurous, try adding a touch of oregano, rosemary, anise, cumin or fennel seed as well at this time, but not too much nor any combination of these, since the pepperoncini are what give this dish its unique taste. Thyme is another possible addition, as is cayenne or tabasco, if you're so inclined, but not too much of any of these, since they too can all overpower the basic taste. The best way to get a hotter flavor is to just add more pepperoncini to the dish.
Senior Moment - A dash or two of ginger is a good way to preclude any possible stomach irritation, especially with any of the additions.
And yes, you can eat this as sloppily as your fellow feeders will allow!
FWIW, that parchment paper lid is called a "cartouche" in a fancy French cooking school.
Hehe touche
Quick tip, next time u make this, melt mozzarella on the inside of the bread n toast it a little then put the meat with sweet n hot peppers, keep the sandwich dry and get a cup of gravy on the side to dip your sandwich b4 every bite 😎😎😎😎😎 TRUST ME IM FAT!!! The cheese contains everything to keep it together
The sounds of them chewing with their mouths open is the ASMR playing in hell
Lots of people here in the comments that hate certain sounds lol, great video man!
I have to tell you, your brother is pretty great too; chip off the old block! I like it when you include him in the videos!
Thanks! It's nice to have a secondary opinion on things like these.
@@EthanChlebowski Shoot me an email so we can share comments we don't want to share with the world, I have a lot of good suggestions to give you! (mperez.tpa@gmail.com)
Coming from Chicago, The Italian Combo will change your life.
Chew with your mouths closed, would ya? LMFAO! Couple of horses here.
X Chaz X 111 Food was too good, had to get after it.
@@MikeHoncho884 It's not an excuse.
made today, omg, you nailed this, being from chicago, this tastes just like als. congrats and thanks!
They really trolled us with that asmr at the end lol
Your brothers shirt game is always on point.
The video is good too.
I could come up with at least 30 places with better Italian beef than "Al's."
for real. that's like the last place I'd go.
Combos are Great.
We are from Chicago but moved.
If you have a Gordon’s food service store near you they carry this or can get it in a tub.
Delicious!!!!!
Your brother looks like the type of guy that starts every sentence with "actually"
His brother
Doesn't even reply and edits the comment :'(
@@finnianp8250 oh sorry dude. I "liked" it if it's any consolation. Lol
@@nepttune710 I was just kidding man dw about it
@@finnianp8250 hahaha I know. I just actually dont have a lite whatsoever so I thought I'd take the time to respond.
With your dry rub add a tbsp of water to make a paste , this will stop your spices from burning, the water will evaporate. Make sure the beef is cold before you wrap the beef in clingweap, this will nake the beef sweat plus you can't put hot products in yoyr fridge. Do this if you want food poisoning
If you haven't got a Slicer place the beef into the freezer for 1hr this will freeze the beef just enough so you can slice the beef wafer thin with a Sharp knife. This is ok because your re heating the beef up
Great recipe. Two recommendations: (1) smaller bites so you can enjoy it (2) mouth closed please as no one needs to see that 😊
Grew up in Chicago in the 50s and early 60s. There were so many wonderful restaurants, take-out places, and bars that served excellent Italian beef sandwiches. Our favorite was from Panetti's Italian grocery/deli in Roselawn (sp?). My parents bought it in bulk from them and served it at our small restaurant in Burnham - it was really a favorite. As I recall, we bought crusty long Italian rolls (by Gonella or Torino - I don't recall). They also offered a softer, but still crusty, round bun - yum. Miss the food from those days. Thanks so much for the video.
The same thing can be achieved by cracking the lid, without the messy parchment paper!
You can crack the lid too, though I prefer the parchment paper because it reduces the liquid more!
I really enjoy your research style listening to every side of argument and also using food knowledge
au jus means "with juice", so it is jus, not au jus :)
Wow.... I'm sooo...mouth watering hungry...for this and mmm...that combo...lip smacking good 👍😄