Chicago-Style

Italian Beef Sandwich

 

Being Chicago transplants in San Francisco, my brother Bruce and I had dreamt for years of a way to bring Chicago-style Italian beef sandwiches within our reach (if not everyone else's), and there on the shelf it remained... until we saw this recipe in The Frugal Gourmet Cooks Italian cookbook. Although I felt it necessary to make certain adjustments, the recipe makes my heart and mouth think I am once again, back in good ol' Chi-town. The traditional preparation uses a crusty French roll, doused, face-down, in the jus, until soaked. I prefer to lightly toast the roll; apply a bit of juice; heap a pile of filling; and then top with more sauce. Do yourself a favor and try this on a fall or spring day, accompanied by a big green salad. It makes me want to turn on WGN and watch Bozo's Circus; or a losing effort by the Cubs (at least one thing never changes).

 

1 4# cross-rib roast

salt and pepper

2 t dried oregano

1 1/2 t dried thyme

1 t dried basil

2 t fennel seeds, freshly ground

3 T olive oil

8 cloves garlic, thinly sliced

1 lg. red bell pepper, cored and cut

1/2 in. strips (or green bell pepper)

2 med. onions, sliced

4 c beef stock

1/2 c white wine

2 T Italian parsley, chopped

salt and pepper

6 French\Italian rolls, lightly toasted

 

Preheat oven to 375 degrees. Rub the meat with the salt, pepper, dried herbs and fennel. Place on a rack in a roasting pan in the preheated oven, and roast for about 2 hours (you needn't cook it all the way now, it'll finish in the pot). Set meat aside and allow to cool. Deglaze the pan with a bit of water and dump the juices into a large pot.

Heat a frying pan and the oil, and saute the garlic, bell pepper, and onions until slightly limp, and add to the pot.

When the meat has cooled slice it thinly across the grain. This is accomplished with an electric meat slicer; or a very sharp knife, skill, and a lot of patience. Add the meat, and any accumulated juices, to the pot, along with the stock, wine, and parsley. Cover and simmer slowly for 1 1/2 hours, stirring occasionally. Turn off heat and let pot cool for 15 minutes. Toast buns in the oven, top with the meat and enjoy a taste of Chicago.