We have a family night every Friday and take turns on who decides what to eat. We used to go out but that got expensive so now our option is to pick something from one Brian’s videos.
Hey, what's up? Just love this style of video - all signal - no noise. And I will say my bread outcomes have vastly improved by watching your videos - night and day. Thanks again for all these super helpful videos.
I've seen a lot of videos and this is the only one that reduced the juice down. I used to pour mine in a squeeze bottle and use it to deglaze the beef on the flat top. It would reduce down and stick to the meat. Delicious. A+
My uncle was a butcher who lived within a a couple of hours from Chicago. His Italian beef was fabulous! I distinctly remember he used fennel seeds in his spice mix, which I’ll also add when I make this. Great vid!
In my opinion for the beef, spices are not that important. It’s really creating that deep bold beefy flavor. For the spicy toppings, there’s more nuances involved
I’ve never made my own giardiniera but it turned out amazing! I also think frying the meat after the crockpot is genius and it made a huge difference in the texture. I’m definitely going to try this technique on other crockpot meats. I followed this recipe mostly to a tee but halved it. I am so impressed with the results. Sometimes meat from the crockpot is flavorless.
I don't have a slicer, either, so I used a fork to shred the beef. You have to remember the original hot Italian beef sandwich was made by Italian immigrants who used what they had on hand. If you have a hunk of beef that will break down from slow cooking at a low temp, access to flour/salt/water/yeast to make the bread, and vegetables you can pickle to make giardiniera, you can make this sandwich.
Loved your original recipe so I'm excited to try this one! Have you ever thought about making a video for a Chicago Style Breaded Steak Sandwich? That's a Chicago food I never see anywhere else and I'd love to see your take on it. Keep up the awesome work!
As a life long Missourian that currently lives in Missouri…..love your recipes. Almost every one I have tried is fantastic. This one is now on a short list!
I absolutely love this guy's hair. I seriously click on his videos to see what the hair looks like. Oh...and I absolutely am thankful and grateful for the videos themselves.
@@Marcel_Audubon I was appraising a property in Melrose Park and then while on North Avenue in Elmwood Park spotted Johnnie's. I know the area like the back of my hand. Hmmm...what's that spot on the back of my hand?
Thanks Brian! I'm a Chicagoan who moved to Vermont 2 years ago. Definitely missing Johnnies beef. Mostly vegetarian these days but will have to make an exception for this. It's on the menu now. Love your videos. Keep them coming - and I encourage more vegetarian recipes when you're feelin' it. Thanks again!
I’ve always been a fan of your videos for focusing more on instruction than goofy editing and jokes, but this new format you’ve been trying out is even better ❤
Another Chicago girl here. Grew up by the original Portillos btw not portellos. I made this sandwich having been smart and left that area. This recipe didn’t hit the mark. I think you are better off buying sliced rare roast beef at the deli and make Anjou. With the condiments much closer to the original recipe. Johnnie’s is the place to go for Chicago Italian beef!!
This is the greatest sandwich in America!! I’ve been obsessed with it for years. Its only competitor is the Philly cheesesteak and frankly, it’s not even close. Chicago Italian beef is spectacular. I’ve made a quick version with doctored onion soup from Campbell’s add tomato paste, paprika, garlic powder, chili flakes, and drop in deli sliced roast beef. I use Marconi brand gardenera. Even dumbed down like this its absolutely amazing.
Really love your channel. Love the way you break down the steps. Perfectly offering of both vocal step by step instructions as well as clear video examples. Looking forward to making your meals!
..absolutely, dynamite! I'm going back to Chicago for my 50th class reunion next month from California and can't wait for that original Chicago food again. I kinda have mastered the Chicago pizza and have saved this recipe for the Italian Beef! Looks delicious! I love the way you made the Bread rolls, Au Jus and Giardiniera! Fantastic! xoxoxo
thank god you made it actually achievable. can't stand it when people post "recipe" videos that are little more than glorified vacuous content because they require ridiculously expensive components
@@Dctctxjoshua weissman is the most annoying food guy on the platform. also his recipes are often embarrassingly bad. he put ENOKI MUSHROOMS in his ramen. what a bufoon.
@@Dctctx Joshua Weissman went completely into the cooking-as-spectacle school of foodtubing once he realized that most of his audience had little interest in actually cooking and preferred to watch him flex.
I was just thinking of Joshua Weissman. Last video I saw, he used Xaioxing wine and Black Vinegar. I don't even know where to get those, nor what I'd do with them outside that one recipe if I did somehow find them.
from chicago, now in central new york, We do "midwest parties" where i make friends dishes from the Midwest (tater tot casserole, jello pretzel salad, chicago dog, malort, etc) did your deep dish last year and it was a hit. This year we got a 1/4 cow and Im definitely going to make this Italian beef.
Okay, but can we talk about the smoothness of that transition as the dough comes together? I don't know how difficult that was to make happen in the edit, but I'm impressed!
Bri - long time subscriber here, first time commenting, I'm remiss. You have a fantastic channel! I feel like we'd be good buddies IRL. Moving on, I'm making this recipe right now, and I have to say- this video is 3 ( three ) recipes in one video. The gardineira is scrumptious! Thanks for all you do, you are a diamond. Keep it up. You are priceless and appreciated! One of my top 3 youtubers! Happy Sunday!
Yes! This is the way to do it. I use maureenburr's recipe for slow cooker italian beef on allrecipes. This stuff is always a crowd pleaser. If you like cheese on your beefs, try some freshly grated (or sliced) Brick cheese if you can get it. It toasts and melts beautifully. For leftovers, make quesadillas or tacos finished in a pan. Just make sure you find a way to get some crispy toasty cheese combined with reduced meat juices.
Like you, I left the Windy City 'burbs and found myself in Texas. I miss Portillo's quite a bit, so I came up with a recipe where I use brisket as the protein. One (sad) thing down here is, no one can bake a roll that comes anywhere close to what I need, so I'll have to give your recipe a try.
Reminds me of a habit I have when eating. If there is a lot of liquid, I put enough bread cubes in it to completely soak it all up then I eat it, with a large spoon. I can see me cubing up that bread and putting it and all of the ingredients into a bowl and going to town on it. 😊
It is great that you have done this Brian. I have a VERY nice meat slicer. But it is VERY unusual for grocery stores to have beef round roasts, at least in my area. I want to do your roast beef sandwich recipe, but I can't easily find the roast. Beef chuck is plentiful and on nicely on sale every other week, or more. This is an immensely practical recipe.
I have some diastatic flour with me , should I add it when making the polish or the next day into the final dough mixing when making whole wheat sourdough bread ?
Although im not from Chicago, my cousins live there in Naperville and i have fond memories of those chicago beef places. This is definitely the best recipe ive seen and looks like it will be in our menu at our home. The gardinera looks amazing as well Sounds like im gonna be going to kroger tonight
Some great video ideas lately, thank you! I really appreciate all those tips and tricks, comparisons and techniques that you share with us, it's very practical and makes me come back to your channel. Awesome job!
Even living in Louisiana there are so many of our native dishes that restaurants just don't do quite right. Ettoufee, gumbo, and jambalaya are big ones for me. Gotta make them myself. Same with boiled crawfish. Stuff like po-boys and muffalettas though, I still go out for those
@@doctajuice Yeah, every family has a specific way they like them. We still get crawfish flown overnight for boils, since there's a lot of us who have moved to California. It would be nice to have somewhere to just stop by and grab a po boy or some boudin.
@@doctajuice I bought a Swamp Bucket recently. It's perfect to make @ 10 Lbs for the wife and I. We are fortunate to have friends who travel back and forth from La to Ar and bring us boudin and other goodies.
@@McNasty43 check online for boudin I know best stop in Scott will ship nationwide and I think maybe Billy's too. You can definitely get real boudin if you know where to find it
I really need to start baking, can't get good hoagie rolls in my area. STCG made a similar video a year or two ago but pressure cooked it instead of slow cooked, I actually made it again yesterday. Never tried frying it again after cooking, I'll give it a try with the left overs. I like dunking the whole thing in the juice.
Thank you, thank you, thank you. As a Chicagoan who has now lived in Seattle for a long time, I only get to Johnnie’s maybe once a year or so. Other recipes frankly looked like way too much to tackle. But this I will do! ❤
Piedmont is such an underrated area of Italy! I only visited Turin, but found everyone spoke English much better than I spoke Italian. If you can, go truffle hunting; it’s such a fun experience. I also did an amazing guided tasting of Piedmontese wines with Cultura Liquida.
Bri to the rescue! I just came back from a trip to Chicago, and had Italian beef at Portillos for the first time while there. Have been craving it ever since!
Lived in Chicago for a year. Missed my coney dogs from Detroit, but really enjoyed Italian beef while I was there. Will definitely give this one a try! Mr beef on Orleans st was my fav! Speaking of coneys, that could be a good video. Just throwing it out there!
Man this looks SOOO much more approachable than the old method. I'm fortunate to work only 20 minutes from a Portillo's here in So Cal, but don't get there often enough. This will more than scratch that itch!!
Yo Brian! Great recipe! A fun thing we also did with this recipe: we turned it into a magical slow cooker pot roast with a couple minor tweaks: -added a pack of fresh roaster herbs (sage, thyme, rosemary) to the pot -instead of making giardiniera, I added halved red or golden potatoes, inch chunks of carrots, inch chunks of shallots partyway through (~4 hours) -re-fried it gently without shredding just to get some crust on all of the ultra tendy beef cubes we were left with after the connecting fat melted -using the bread recipe, instead of making two tubes, you can instead make 8 large or 12 small rolls. Butter them gently halfway through the cook so they become crusty on top and a little more butter when they finish That was it! Basically the same recipe and it cooked up the most amazing and easy pot roast dinner we've ever made. The remaining pot stock is going into making a beef stew next weekend.
I'll have to try this. I happen to have a chicago style eatery across the street from where I work. Chicago dogs and beef sandwiches are only 45 seconds away...They are very underrated...
Wow, great video 🤩! I just got done making Italian beef 🥩 sandwiches today with chuck roast in the slow cooker and didn’t notice until just now that you’d posted this new video, I went to your channel to make your turano bread 🥖 recipe (from the older recipe), I’ve made it so many times now that I’ve lost count. Can’t wait to try the new recipe as you have outlined. I cheated today and used the olive salad italian mix, 1/4 jar, then fresh cut onions, jalapeño, fresh chopped carrots and celery, added au jus gravy packet, 3.5 c water, 8 pepperoncinis with some of it’s liquid, sliced garlic, italian seasonings, oregano, garlic powder.
LooKs amazing dude.....definitely another recipe of yours I'll have to try! Thanks for putting out amazing videos and recipes, we all appreciate you Bri!
I find that dicing my green paper finely and then throwing them into the garbage makes everything taste better. It's a little trick I'm happy to share.
It’s funny. I was looking online for an Italian Beef Sandwich recipe when I first found you a few years ago. I even went to Walmart to buy a cheap meat slicer for the recipe. The beefs were GREAT. Thanks for this new, easier method. I’ll definitely be trying. But it may be a while because I’m still stuffed from heading up to Chicago last week and gorging myself on Italian Beefs. So good…
Minors brand low sodium beef base is also really good for adding real flavor to store bought beef stock. Been using long before BtB came along. ( I do use that brand for chicken)
Oh man. OH MAN. **OH MAN**. Fell in love w Italian beef and it similarly doesn't exist where I live....so this looks very doable and scarf-able! Been to Johnny's and Al's #1, and many Portillo's on my visits to Chicagoland, and often get the beef shakes when I haven't had it in a while. Will definitely try this one out, and thanks for making it accessible!!!!
This is how we made our beefers for years, way easier than sliced and just as tasty. One difference is we add pepperoncini to our juice, along with a splash of the pickling liquid from the jar to being an acidic tang. Also add on a slice of good provolone cheese, melted over the beef and jard under a broiler. Bam, a Wisconsin Italian beef.
I lived about 3-4 blocks from Al's on Taylor St. in Chicago and really miss these sandwiches, usually followed up with an Italian lemonade ( like a Slurpee but with chunks of lemon... try the watermelon or pina colada flavors ) from the stand across the street.
Looks great, and I'm looking forward to making it. I'd only caution people that in my experience jalapenos have a more acidic, bitter flavor than serranos (when I make guacamole there's a noticeable difference depending on which peppers I use). I don't know how much the rest of the ingredients in the giardiniera will cut that, so just be aware
My father makes "Catholic Church Potluck Italian Beef" with a jar of giardiniera and a packet of Italian dressing mix in the crockpot. It's not QUITE a Johnnie's or Al's, but it's quite a convincing completely hands-off version that pleases people who've been sitting in wooden pews for the last hour.
I have been making this pot-roast version of the Italian beef for a long time. NOW after 30 years of doing this , Portillo's is finally coming to Houston.
Hey Bri ! If you managed to go to Northen Italy, take a french break on the "Côte d'Azur" and come and try our great local specialties ! (Socca and "petits farcis" = The yum)
This looks like an awesome adaptation I need to try. One clarification I think is needed - you specify 50g of beef bouillon paste, but that you can substitute cubes if needed - did you mean to substitute by weight? That'd be roughly half a jar of bouillon cubes.
I have a meat slicer. Krups used to make a prosumer one that I got as a reward for selling lots of Krups products back in the day. But ultimately I’m not sure why anyone would go through all this trouble when you can get Vienna or Portillo’s Italian beef kits that are pretty good. Most Italian Beef stands in Chicago use that sort of thing anyway. And yeah you can buy them online. I live in downstate Illinois and can find it at some better butchers. If you live in the St Louis area you might find a store too.
lol wow-used to be a techie and travelled the world-have several rosetta stone lang sets from airports and actually speak a ... lot...of languages but 149 for all their langs... dude, i am using the link RIGHT NOW and getting in (although its the newish online thingy. ) that is a dope price... My little girl is teaching herself Korean and Japanese right now but she MUST learn German and French... period, so this is a great offer. (We are a family that speaks a few languages...) Kids GOT TO BE native fluent in at least 3 languages in this house... Oh, and your Giard recipe is dope as hell...
Seeing Brain make the giardiniera, I'm reminded how much I miss the olive bar at the supermarket. I used like to pick what I want, like the pickled cauliflower, the garlic, or my choice of olives. Sadly, I don't think that's coming back anytime soon. 🙁
Thanks for the clarification on "high speed" for mixing. A lot of your bread recipes say high speed and I cringed thinking people would actually max out a kitchen aid for bread, lol. Great video as usual!
In fact, I DO have a meat slicer. A really nice commercial 12" model I won in a giveaway. I don't ever use it though because it's more of a pain to clean than it is useful for a home cook. The giardiniera looks a lot like muffuletta spread. How about a video with your take on a Muffuletta sandwich?
A masterpiece you can eat , chuck is underrated I use it for beef stroganoff, Irish beef stew, beef tacos or enchiladas, you just have to cook it low and slow
We're basically at the point where my family says, "What are we going to eat this weekend?" And I say, "I'll know when Brian's video comes out"
Haha truth. This man delivers the goods!
what do you say when your family says, "we're sick of your cutsie-pie comments on youtube"??
@@Marcel_Audubon 😂😂😂
We have a family night every Friday and take turns on who decides what to eat. We used to go out but that got expensive so now our option is to pick something from one Brian’s videos.
Hey, what's up? Just love this style of video - all signal - no noise. And I will say my bread outcomes have vastly improved by watching your videos - night and day. Thanks again for all these super helpful videos.
I've seen a lot of videos and this is the only one that reduced the juice down. I used to pour mine in a squeeze bottle and use it to deglaze the beef on the flat top. It would reduce down and stick to the meat. Delicious.
A+
My uncle was a butcher who lived within a a couple of hours from Chicago. His Italian beef was fabulous! I distinctly remember he used fennel seeds in his spice mix, which I’ll also add when I make this. Great vid!
Fennel and beef goes together very well in my opinion.
In my opinion for the beef, spices are not that important. It’s really creating that deep bold beefy flavor. For the spicy toppings, there’s more nuances involved
❤@@nerdy1701
🤔@@ramencurry6672
Thank you for adding your spices like a normal person and not slowly tap-tapping it in like it inhances the flavor!
seriously.
enhances*
@@TheRealActualBryanFerry No need to be a 8======D
@@TacoTuesday4correcting spelling is not being a dick though? There's nothing even rude about that comment.
I’ve never made my own giardiniera but it turned out amazing! I also think frying the meat after the crockpot is genius and it made a huge difference in the texture. I’m definitely going to try this technique on other crockpot meats.
I followed this recipe mostly to a tee but halved it. I am so impressed with the results. Sometimes meat from the crockpot is flavorless.
Full circle moment, first of Brian's videos I watched was the Italian beef but I've never made it because I don't have a slicer 😂
You can use a knife you FOOL!
I don't have a slicer, either, so I used a fork to shred the beef. You have to remember the original hot Italian beef sandwich was made by Italian immigrants who used what they had on hand. If you have a hunk of beef that will break down from slow cooking at a low temp, access to flour/salt/water/yeast to make the bread, and vegetables you can pickle to make giardiniera, you can make this sandwich.
I go to the grocery store. Works just fine
Just put the meat in the freezer for 30-40 minutes and then you can slice it very thin.
What a great idea ! Remembers me good memories of my trip in Chicago
Loved your original recipe so I'm excited to try this one! Have you ever thought about making a video for a Chicago Style Breaded Steak Sandwich? That's a Chicago food I never see anywhere else and I'd love to see your take on it. Keep up the awesome work!
As a life long Missourian that currently lives in Missouri…..love your recipes. Almost every one I have tried is fantastic. This one is now on a short list!
I absolutely love this guy's hair. I seriously click on his videos to see what the hair looks like. Oh...and I absolutely am thankful and grateful for the videos themselves.
Can't wait to try this new method. No cauliflower in my favorite beef place's giardiniera and there has to be olives! It's the best part.
olives ftw
I’m pretty sure the name means “of the garden” or something similar. Olives aren’t from the garden. I’m not saying it’s bad, just saying. 🤷
@@timtyndall4025 Olive Garden: Am I a joke to you?
@@nicolainielsen7700 yes.
@@timtyndall4025 I was almost going to write something like "the answer to that should always be yes" in my original comment xD
Looks great! I liked the shout out to Johnnie's at the end. I discovered them 30+ years ago while driving around Melrose Park for an appraisal.
Johnnie's ain't in Melrose Park
@@Marcel_Audubon I was appraising a property in Melrose Park and then while on North Avenue in Elmwood Park spotted Johnnie's. I know the area like the back of my hand. Hmmm...what's that spot on the back of my hand?
@@drzlecuti jus?
Oh God how I miss Johnny's now that I don't live in Chicago anymore, so YES I'm on this recipe ASAP. Hats off to you Brian!
I’m from Chicago and whenever I go home Johnny’s is the first and last stop on my food tour.
Thanks Brian! I'm a Chicagoan who moved to Vermont 2 years ago. Definitely missing Johnnies beef. Mostly vegetarian these days but will have to make an exception for this. It's on the menu now. Love your videos. Keep them coming - and I encourage more vegetarian recipes when you're feelin' it. Thanks again!
That Mixer transition was awesome. I had to rewind a bit just to confirm what I saw. Kudos!
I noticed that too. Different from the previous 500 mixer shots I've seen (happily) on this channel!
THANK YOU for this sponsor! I've been looking for the right time to start learning Spanish. Great partnership!
I’ve always been a fan of your videos for focusing more on instruction than goofy editing and jokes, but this new format you’ve been trying out is even better ❤
Chicago girl in WA state...Portellos is still the first stop on the way from the airport...time to make this sandwich!
Another Chicago girl here. Grew up by the original Portillos btw not portellos. I made this sandwich having been smart and left that area. This recipe didn’t hit the mark. I think you are better off buying sliced rare roast beef at the deli and make Anjou. With the condiments much closer to the original recipe. Johnnie’s is the place to go for Chicago Italian beef!!
I made this today in totality (started the giard yesterday). It was amazing. Thank you!
This is the greatest sandwich in America!! I’ve been obsessed with it for years. Its only competitor is the Philly cheesesteak and frankly, it’s not even close. Chicago Italian beef is spectacular. I’ve made a quick version with doctored onion soup from Campbell’s add tomato paste, paprika, garlic powder, chili flakes, and drop in deli sliced roast beef. I use Marconi brand gardenera. Even dumbed down like this its absolutely amazing.
Really love your channel. Love the way you break down the steps. Perfectly offering of both vocal step by step instructions as well as clear video examples. Looking forward to making your meals!
Oh man, as a current Chicagoan, I want to make this. Hell, the giard recipe alone makes my mouth water.
..absolutely, dynamite! I'm going back to Chicago for my 50th class reunion next month from California and can't wait for that original Chicago food again. I kinda have mastered the Chicago pizza and have saved this recipe for the Italian Beef! Looks delicious! I love the way you made the Bread rolls, Au Jus and Giardiniera! Fantastic! xoxoxo
thank god you made it actually achievable. can't stand it when people post "recipe" videos that are little more than glorified vacuous content because they require ridiculously expensive components
*cough* Joshua Weissman *cough*
@@Dctctxjoshua weissman is the most annoying food guy on the platform. also his recipes are often embarrassingly bad. he put ENOKI MUSHROOMS in his ramen. what a bufoon.
@@Dctctx Joshua Weissman went completely into the cooking-as-spectacle school of foodtubing once he realized that most of his audience had little interest in actually cooking and preferred to watch him flex.
joshua weissman's recipes aren't even good! his ramen is embarrassing and his gingerbeer is nasty
I was just thinking of Joshua Weissman. Last video I saw, he used Xaioxing wine and Black Vinegar. I don't even know where to get those, nor what I'd do with them outside that one recipe if I did somehow find them.
from chicago, now in central new york, We do "midwest parties" where i make friends dishes from the Midwest (tater tot casserole, jello pretzel salad, chicago dog, malort, etc) did your deep dish last year and it was a hit. This year we got a 1/4 cow and Im definitely going to make this Italian beef.
Thanks!
Okay, but can we talk about the smoothness of that transition as the dough comes together? I don't know how difficult that was to make happen in the edit, but I'm impressed!
Bri - long time subscriber here, first time commenting, I'm remiss.
You have a fantastic channel! I feel like we'd be good buddies IRL.
Moving on, I'm making this recipe right now, and I have to say- this video is 3 ( three ) recipes in one video. The gardineira is scrumptious!
Thanks for all you do, you are a diamond. Keep it up.
You are priceless and appreciated!
One of my top 3 youtubers!
Happy Sunday!
Yes! This is the way to do it. I use maureenburr's recipe for slow cooker italian beef on allrecipes. This stuff is always a crowd pleaser. If you like cheese on your beefs, try some freshly grated (or sliced) Brick cheese if you can get it. It toasts and melts beautifully. For leftovers, make quesadillas or tacos finished in a pan. Just make sure you find a way to get some crispy toasty cheese combined with reduced meat juices.
Like you, I left the Windy City 'burbs and found myself in Texas. I miss Portillo's quite a bit, so I came up with a recipe where I use brisket as the protein. One (sad) thing down here is, no one can bake a roll that comes anywhere close to what I need, so I'll have to give your recipe a try.
Reminds me of a habit I have when eating. If there is a lot of liquid, I put enough bread cubes in it to completely soak it all up then I eat it, with a large spoon. I can see me cubing up that bread and putting it and all of the ingredients into a bowl and going to town on it. 😊
It is great that you have done this Brian. I have a VERY nice meat slicer. But it is VERY unusual for grocery stores to have beef round roasts, at least in my area. I want to do your roast beef sandwich recipe, but I can't easily find the roast. Beef chuck is plentiful and on nicely on sale every other week, or more. This is an immensely practical recipe.
I have some diastatic flour with me , should I add it when making the polish or the next day into the final dough mixing when making whole wheat sourdough bread ?
Although im not from Chicago, my cousins live there in Naperville and i have fond memories of those chicago beef places.
This is definitely the best recipe ive seen and looks like it will be in our menu at our home.
The gardinera looks amazing as well
Sounds like im gonna be going to kroger tonight
Some great video ideas lately, thank you! I really appreciate all those tips and tricks, comparisons and techniques that you share with us, it's very practical and makes me come back to your channel. Awesome job!
11:07 I feel the same way as a Louisiana native living in California. If I want comfort food from home, I have to make it myself.
Even living in Louisiana there are so many of our native dishes that restaurants just don't do quite right. Ettoufee, gumbo, and jambalaya are big ones for me. Gotta make them myself. Same with boiled crawfish. Stuff like po-boys and muffalettas though, I still go out for those
@@doctajuice Yeah, every family has a specific way they like them. We still get crawfish flown overnight for boils, since there's a lot of us who have moved to California. It would be nice to have somewhere to just stop by and grab a po boy or some boudin.
@@doctajuice I bought a Swamp Bucket recently. It's perfect to make @ 10 Lbs for the wife and I. We are fortunate to have friends who travel back and forth from La to Ar and bring us boudin and other goodies.
@@McNasty43 check online for boudin I know best stop in Scott will ship nationwide and I think maybe Billy's too. You can definitely get real boudin if you know where to find it
I really need to start baking, can't get good hoagie rolls in my area. STCG made a similar video a year or two ago but pressure cooked it instead of slow cooked, I actually made it again yesterday. Never tried frying it again after cooking, I'll give it a try with the left overs. I like dunking the whole thing in the juice.
Thank you, thank you, thank you. As a Chicagoan who has now lived in Seattle for a long time, I only get to Johnnie’s maybe once a year or so. Other recipes frankly looked like way too much to tackle. But this I will do! ❤
I’m a Chicago person living in upstate New York. I’m definitely making this soon!
I don't care so much about the food - but I'm much relieved to se that "Hey - Whats-up?" Is back.
I didn't know you're a fellow Chicagoan but now I understand why I like all your videos! 😀
I had my first Italian Hot Beef sandwich in the back of a grocery store on The Hill. Fell in love! Might have to give this a try.
Piedmont is such an underrated area of Italy! I only visited Turin, but found everyone spoke English much better than I spoke Italian. If you can, go truffle hunting; it’s such a fun experience. I also did an amazing guided tasting of Piedmontese wines with Cultura Liquida.
Yes! I love this. Been craving these for a while and don’t have the time or energy to make them properly. Now I do!
Quality unpretentious videos. Your style and method of instruction kicks ass!
I immediately clutched my pearls when you pulled out the non-stick pan for searing. Then you immediately answered my questions! Lol
Bri to the rescue! I just came back from a trip to Chicago, and had Italian beef at Portillos for the first time while there. Have been craving it ever since!
My 1st ever Italian Beef in Chicago was also at Portillos. I must try Johnnies next time.
I've made you first Italian beef using the roast beef shortcut twice now, so I will give this one a go for sure.
Lived in Chicago for a year. Missed my coney dogs from Detroit, but really enjoyed Italian beef while I was there. Will definitely give this one a try! Mr beef on Orleans st was my fav! Speaking of coneys, that could be a good video. Just throwing it out there!
I’m totally making this. I’ve never even thought about attempting Italian beef because it looked too daunting
I DO have a meat slicer! And it was pretty cheap on Amazon. I might only use it a couple times a year, but when I do, I'm glad I have it
Man this looks SOOO much more approachable than the old method. I'm fortunate to work only 20 minutes from a Portillo's here in So Cal, but don't get there often enough. This will more than scratch that itch!!
Dude we made this for dinner today and it was a real banger. The hoagie rolls were perfect too and held up to all the moisture.
Yo Brian! Great recipe! A fun thing we also did with this recipe: we turned it into a magical slow cooker pot roast with a couple minor tweaks:
-added a pack of fresh roaster herbs (sage, thyme, rosemary) to the pot
-instead of making giardiniera, I added halved red or golden potatoes, inch chunks of carrots, inch chunks of shallots partyway through (~4 hours)
-re-fried it gently without shredding just to get some crust on all of the ultra tendy beef cubes we were left with after the connecting fat melted
-using the bread recipe, instead of making two tubes, you can instead make 8 large or 12 small rolls. Butter them gently halfway through the cook so they become crusty on top and a little more butter when they finish
That was it! Basically the same recipe and it cooked up the most amazing and easy pot roast dinner we've ever made. The remaining pot stock is going into making a beef stew next weekend.
Hope Thailand is going well! Visited about 6 years ago and have been itching to get back there, a truly beautiful place
What a great way to simplify a game day party. I can already taste that outstanding sauce. Thanks so much Brian
I'll have to try this. I happen to have a chicago style eatery across the street from where I work. Chicago dogs and beef sandwiches are only 45 seconds away...They are very underrated...
Wow, great video 🤩! I just got done making Italian beef 🥩 sandwiches today with chuck roast in the slow cooker and didn’t notice until just now that you’d posted this new video, I went to your channel to make your turano bread 🥖 recipe (from the older recipe), I’ve made it so many times now that I’ve lost count. Can’t wait to try the new recipe as you have outlined. I cheated today and used the olive salad italian mix, 1/4 jar, then fresh cut onions, jalapeño, fresh chopped carrots and celery, added au jus gravy packet, 3.5 c water, 8 pepperoncinis with some of it’s liquid, sliced garlic, italian seasonings, oregano, garlic powder.
Dude, I just used the other recipe 2 days ago, but am slapped with this update??? Looks like I just gotta make more now~
consider not saying "Dude" at your age - it's just cringe. "Bro," or "Bruh, either.
I really like this approach to cooking. It’s really cool!
LooKs amazing dude.....definitely another recipe of yours I'll have to try! Thanks for putting out amazing videos and recipes, we all appreciate you Bri!
this makes me homesick. going back to chicago this summer, cant wait for a good beef... and pizza... and just food in general.
Love the beef chuck idea so you dont need a meat slicer, genius!
Beef chuck can get a little stringy so it may feel a little off. Flavor should potentially be on point though
That was a superb video, everything was explained so well and that sandwich looks to die for. Brian rocks :)
I find that dicing my green paper finely and then throwing them into the garbage makes everything taste better. It's a little trick I'm happy to share.
It’s funny. I was looking online for an Italian Beef Sandwich recipe when I first found you a few years ago. I even went to Walmart to buy a cheap meat slicer for the recipe. The beefs were GREAT. Thanks for this new, easier method. I’ll definitely be trying. But it may be a while because I’m still stuffed from heading up to Chicago last week and gorging myself on Italian Beefs. So good…
Minors brand low sodium beef base is also really good for adding real flavor to store bought beef stock. Been using long before BtB came along. ( I do use that brand for chicken)
Oh man. OH MAN. **OH MAN**. Fell in love w Italian beef and it similarly doesn't exist where I live....so this looks very doable and scarf-able! Been to Johnny's and Al's #1, and many Portillo's on my visits to Chicagoland, and often get the beef shakes when I haven't had it in a while. Will definitely try this one out, and thanks for making it accessible!!!!
This is how we made our beefers for years, way easier than sliced and just as tasty. One difference is we add pepperoncini to our juice, along with a splash of the pickling liquid from the jar to being an acidic tang. Also add on a slice of good provolone cheese, melted over the beef and jard under a broiler. Bam, a Wisconsin Italian beef.
I lived about 3-4 blocks from Al's on Taylor St. in Chicago and really miss these sandwiches, usually followed up with an Italian lemonade ( like a Slurpee but with chunks of lemon... try the watermelon or pina colada flavors ) from the stand across the street.
Looks great, and I'm looking forward to making it. I'd only caution people that in my experience jalapenos have a more acidic, bitter flavor than serranos (when I make guacamole there's a noticeable difference depending on which peppers I use). I don't know how much the rest of the ingredients in the giardiniera will cut that, so just be aware
My father makes "Catholic Church Potluck Italian Beef" with a jar of giardiniera and a packet of Italian dressing mix in the crockpot. It's not QUITE a Johnnie's or Al's, but it's quite a convincing completely hands-off version that pleases people who've been sitting in wooden pews for the last hour.
I got to try that when I head to Chicago the later part of this month looks so yummy
Look for Al's Beef or Johnny's
@@AOTSismyhero ok, i’m definitely gonna keep that tip in mind!
displace Chicagoan here, love the food of my home town, needs some Motz but def a try!!!
Man is giving us content even on vacation 🙏
I have been making this pot-roast version of the Italian beef for a long time. NOW after 30 years of doing this , Portillo's is finally coming to Houston.
I used beef chuck on Brian's Irish stew recipe (I think it was him) or shepherd's pie, on of those, and it's an amazing cut for slow cooking.
I just bought chuck on sale today! Got something new to try. Very timely video 😄
Dude. Love this! Just had a beef when I was home and it was bliss! Brought back some gaird but need to try and make my own!
Oh man. I have to make this. We stopped at Luke's yesterday and I'm hooked.
Hey Bri ! If you managed to go to Northen Italy, take a french break on the "Côte d'Azur" and come and try our great local specialties ! (Socca and "petits farcis" = The yum)
I'm still trying to make the rustic bread rolls and he comes out with this, oh marone
Well done, looks delicious
Chicago girl for 40 yrs. Thanks for the nostalgia
Hey Bri!" Looks amazingly delicious! Thanks for sharing! 🙂😋 and ❤ to you and Lorn
This looks like an awesome adaptation I need to try. One clarification I think is needed - you specify 50g of beef bouillon paste, but that you can substitute cubes if needed - did you mean to substitute by weight? That'd be roughly half a jar of bouillon cubes.
I have a meat slicer. Krups used to make a prosumer one that I got as a reward for selling lots of Krups products back in the day. But ultimately I’m not sure why anyone would go through all this trouble when you can get Vienna or Portillo’s Italian beef kits that are pretty good. Most Italian Beef stands in Chicago use that sort of thing anyway. And yeah you can buy them online. I live in downstate Illinois and can find it at some better butchers. If you live in the St Louis area you might find a store too.
lol wow-used to be a techie and travelled the world-have several rosetta stone lang sets from airports and actually speak a ... lot...of languages but 149 for all their langs... dude, i am using the link RIGHT NOW and getting in (although its the newish online thingy. ) that is a dope price... My little girl is teaching herself Korean and Japanese right now but she MUST learn German and French... period, so this is a great offer. (We are a family that speaks a few languages...) Kids GOT TO BE native fluent in at least 3 languages in this house... Oh, and your Giard recipe is dope as hell...
Seeing Brain make the giardiniera, I'm reminded how much I miss the olive bar at the supermarket. I used like to pick what I want, like the pickled cauliflower, the garlic, or my choice of olives. Sadly, I don't think that's coming back anytime soon. 🙁
Ive never made bread but i feel like i can make this. Thanks for the great video!
Sandwich corset or spanx...that was hilarious!! This is on my list of things to make. Thank you :)
Thanks for the clarification on "high speed" for mixing. A lot of your bread recipes say high speed and I cringed thinking people would actually max out a kitchen aid for bread, lol. Great video as usual!
Wet Crockpot Meat is a perfect name for a death metal band.
I'd say "Chicago Beef" has standing as well.
@@drewlawson1858 That sounds more like a sort of heavy blues act to me.
Ok, that does it, Mr. Lagerstrom. Subscribed, Like button smashed!
LOVE THIS VIDEO. Anytime you're in Chicago lets go grab a beef! My favorite is from Bari on Grand.
Bari does beefs!? I always thought of that place as an Italian sub shop
Yes! From the deli in the back
Yes! From the deli in the back. They’re huge and so good
In fact, I DO have a meat slicer. A really nice commercial 12" model I won in a giveaway. I don't ever use it though because it's more of a pain to clean than it is useful for a home cook. The giardiniera looks a lot like muffuletta spread. How about a video with your take on a Muffuletta sandwich?
Not part of this video I realize, but your "cold wet hand" emphasis has made a huge effect in my bread making.
I do, in fact, have a deli slicer. Great investment.
A masterpiece you can eat , chuck is underrated I use it for beef stroganoff, Irish beef stew, beef tacos or enchiladas, you just have to cook it low and slow