Authentic Chicago Italian Beef Sandwich
This flavorful roast beef sandwich embodies the heart of Chicago, offering an irresistible blend of spices and savory juices, perfect for gatherings or a hearty meal at home.
Ingredients
For the Beef
- 5 lb 5 lb. Bottom Round Roast Tender and juicy, perfect for slow roasting.
- 1 tbsp Kosher Salt (preferably Diamond Kosher) Essential for enhancing the beef's natural flavors.
- 2 tbsp Avocado Oil High smoke point oil ideal for searing the meat.
- 8 cups Low Sodium Beef Stock A rich foundation for the au jus.
- 4 cloves Fresh Garlic (roughly chopped) Adds aromatic depth and boosts flavor.
- 4 tbsp Butter (melted) Rich, creamy goodness to enhance the spice blend.
- 3 Whole Bay Leaves For an aromatic touch that deepens the flavor.
- 12 pieces Italian French Bread Rolls (Turano preferred) Crisp and chewy, perfect for holding all that juicy beef.
- 1 jar Hot Giardiniera Adds a spicy and tangy crunch to the sandwich.
- 1 batch Chicago Style Sweet Peppers Optional but a delightful addition.
For the Spice Blend
- 1 tbsp Celery Salt
- 1 tbsp Black Pepper
- 1 tsp Red Pepper Flakes Adjust to taste.
- 1 tbsp Garlic Powder
- 2 tsp Coriander
- 1 tbsp Fennel
- 1 tbsp Smoky Paprika
- 1 tbsp Basil
- 1 tbsp Oregano
- 1 tbsp Thyme
- 1 tbsp Rosemary
Instructions
Preparation
- Start by removing the beef roast from its packaging and patting it dry with paper towels. Trim away any large pieces of exposed fat and silver skin.
- Generously rub the Diamond Kosher salt all over the roast, ensuring even coverage.
- Place the seasoned roast over a wire rack set on a baking sheet. Leave it uncovered in the fridge for 24 to 48 hours to dry brine.
Cooking
- Preheat your oven to 325°F (165°C).
- In a bowl, mix all the spices (except the bay leaves) until thoroughly combined.
- Heat a large heavy-bottomed pan over medium-high heat. Add the avocado oil and sear the meat on all sides until it forms a rich brown crust.
- Remove the roast from the pan and set aside.
- Wipe out excess oil from the pan, add melted butter, and stir in the spice mix (except for bay leaves). Let it sizzle for 1-2 minutes.
- Add chopped garlic into the spiced butter mixture and cook for 1-2 minutes.
- Return the seared roast to the pan and coat it in the aromatic butter.
- Pour in the low sodium beef stock and add bay leaves. Bring to a simmer and remove from heat.
- Transfer to the oven and roast uncovered for about 3 to 3.5 hours, or until the internal temperature reaches 190-195°F (88-91°C).
- Let the meat cool for an hour on the stove before transferring to the fridge for overnight chilling.
- Slice the chilled beef thinly against the grain.
- To serve, reheat the sliced beef in the warm au jus for about 10 minutes.
- Slice French rolls, add the sliced beef, and ladle over extra au jus. Top with hot giardiniera.
Notes
For the best results, allow the meat to dry brine for enhanced flavor. A good sharp knife makes slicing easier. If short on time, you can skip the overnight chill, but the texture will benefit from the resting time.