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CHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From Chicago)

Nov 07, 2021
hey, what's up today? I'm going to show you how to make classic Chicago-

style

Italian

beef

sandwich

es from scratch. We are going to make the jardinera, the bread, the

beef

and, of course, the juice. vegetable known as jardinera that's why I have cauliflower celery green peppers serrano peppers and baby carrots now I'm going to roll a small dice at these five vegetables I have 150 grams of each with the exception of these serranos I only have 75 grams of those and beware these they are very spicy, feel free to use less of them or use jalapenos instead, which are less spicy and wear gloves to keep the heat off your hands and your sausage once all these vegetables are diced small.
chicago style italian beef sandwich made by man from chicago
I'm going to throw everything in this bowl to combine it all together. This should produce about a full quart or full liter of finished Jordan Era on the stovetop. I have my pickling liquid for this next one. until a boil that is 400 grams of white steel vinegar 200 grams of water and 24 grams of salt once everything is boiling go the chopped vegetables I am going to turn off the heat and let this mixture cook while it cools to room temperature the brining here is really quite salty and too sour for a regular pickle sure, but these will be bathed in oil later so we need intensity on the veggies to get all that fat off once it cools in a quart container gallon, goes and from there, I'm going to let this jar continue to pickle and acidify in the fridge for two full days.
chicago style italian beef sandwich made by man from chicago

More Interesting Facts About,

chicago style italian beef sandwich made by man from chicago...

Next up is the bread part of this

sandwich

. These are some things from the grocery store that were labeled French muffins. Honestly, they're not that good. Get something from a proper bakery if you can. The problem with this grocery store stuff is that it's a little brittle it's definitely not strong enough to hold the moisture for this sandwich and it's dry we can do better for sure so to make proper french muffins for this beef sandwich I'm going to grab my stand mixer and in the bowl I'm going to measure 225 grams of warm water 9 grams of yeast 20 grams of olive oil 15 grams of sugar 350 grams of strong bread flour and 9 grams of salt, the dough hook continues and now I'm going to mix this on low speed until things just come together for about three minutes when the dough clumps together into a dough like this I'm going to turn the mixer on high speed and mix for another six minutes.
chicago style italian beef sandwich made by man from chicago
This batter will need all that time in the bowl, part of what allows the sandwich rolls they use in Chicago to withstand all that beef juice. It's a strong well developed gluten network that has a really good chew after nine total minutes of mixing this dough is super strong and doesn't break at all when we give it a hard tug like this in the bowl the lid comes on and now I'm going to let this rise on the counter for 90 minutes after that 90 minutes this dough has risen quite a bit but you'll notice we didn't do any strength building creases during the rise here so it will deflate a bit when we open the lid and that's totally fine, we're going to add a lot more force right now to start shaping it up.
chicago style italian beef sandwich made by man from chicago
I'm going to flour my dough, then the board, and then I'm going to divide them into two equal-sized pieces that are about 300 grams each. Unfamiliar preforming brings the necessary structure to the dough before turning it into a final loaf shape and also gives us uniform pieces to use as a starting point in the forming process once they are rounded they will get covered with a cloth. cook and I'm going to let them sit here for 15 minutes after that 15 minutes now it's time to shape them to do that I'm going to flip one of these out of the way and then I'm going to flip the other one on its back and now I'm going to shape them of baguette, start with pulli Scoop out dough on each side to get a wide rectangle now working from bottom to top.
I'm going to roll this dough into a tight little cylinder by rolling it forward and pulling back once it's rolled into a nice taut tube below. I'm going to come back with my fingertips and thumbs in a triangle shape and then use them to roll this into a longer piece of dough now I'm going to flatten the ends out real quick and repeat that for dough ball two and then I'm I'm going to take a sheet pan with some parchment paper on it, hit it with a generous dose of cornmeal or semolina flour, and finally, I'm going to give these tubes one last turn to make sure they're just the right length and width suitable for the sandwich oh yeah and I'm also going to squash them real quick to make sure they're actually a little bit wider than they are tall this will give us a much more sandwich friendly shape of bread now I'm going to cover this with a tray of leaves and let it rise here on the counter for 30 to 45 minutes it's depending on your house temp 45 minutes later when I look back they are all tested and have grown in size about 75 or more now I'm going to mark them with my razor blade n here very quick from end to end bb, next I'm going to load them into a preheated oven at 375 degrees Fahrenheit or 190°C and bake for about 30 minutes, baking bread at such a low temperature is new territory for me, usually I like that thick and chewy crust, but since this

style

of bread is almost equal parts crust to crumb having a thick rustic crust actually means broken mouths and hard to eat sandwiches, so the lower temperatures allow the crust to sets slower and becomes a thinner, sandwich-friendly texture after that 30 mins take a look I'm delighted with how these turned out they're a great shape they have a thin tender crust cornmeal on the bottom lads it will be a perfect vehicle for the absolute fest of Italian beef coming up talking about us. of beef here we go r the sandwich i have chosen to go with a respectable lean roast of meat called top round roast this is from the sirloin has a bit more fat than just rump roast but anything from the rear of the cow should work fine as long as you have some intramuscular fat, I have two two pound roasts here, one pound for each sandwich roll, these will shrink a lot so don't panic if it's okay, I need a pound of meat.
Stove I have my big dutch oven preheated and on that I'm going to add three or four glugs of high temp neutral cooking oil and then I'm going to add two roasts at a time no salt or pepper we're adding mostly these to get a little bit of browned beef in the bottom of the pot which will be great to strengthen the meat shoe which, if you don't know it, is like the crux of this sandwich and make it as intensely meaty as possible. priority at some point I'm going to rotate in the second two pieces of meat and don't worry if the sealers on the outside of this aren't perfect it's about the bean not the outside of the meat once the bottom of my pot is well topped with seared beef I'm going to deglaze this with a thousand grams or about a quarter of good beef broth if you have it if you don't we're going to do something right now or if you don't want to we can definitely cheat later in my opinion a great beef broth comes from beef legs because legs have tons of connective tissue and tons of beef flavor, that's all we want here.
I have roasted about six to eight pounds of beef shanks in a very hot oven for about 30 minutes until they are very, very golden. like these now to have these in stock i am going to take my instant pot and use it as a slow cooker doing this on the countertop is much easier and more passive in my opinion than doing it on top of the stove where there are flames and those things now i'm going to put these stems in my instant pot and the n add a little bit of water in the sheet pan to scrape up all that toasty brown stuff which is very precious and once it's all in there i'll add two kilos or liters or two quarts of water and simmer no pressure cook this for six hours no veggies no herbs just beef six hours later as you can see this looks beautiful it's dark and meaty it's sticky and all that we need for a crazy beef sandwich shoe so once it's in my meat pot now i'm going to add my top secret

italian

beef spice mix that's no secret at all it's actually five grams each dried oregano garlic powder onion powder toasted coriander seeds chili flakes paprika toasted fennel seeds and black pepper shake it all up and there we go brian's super secret

chicago

style beef spice available just west of 290 lombard in

chicago

land now on the pot that the spice mix goes in and as you can see I've placed the four pieces of meat in this broth and once it's at a simmer I'm going to cover this with a piece of er trimmed parchment porridge to keep this meat from dry out and then I'm going to load this all into a preheated oven at 250 degrees Fahrenheit 120c and cook for about 60 minutes after that 60 minutes it's time to check the meat we essentially just

made

wet roast meat yeah that sounds pretty weird , but that's how they do it in meat shops these guys are not like classically trained French chefs, they make sandwiches and do what works now to check that it's done.
I'm going to grab my instant read thermometer and see. where it is, we're about 145 degrees fahrenheit, that's going to go up to a slightly higher temperature as it cools. Then I'm going to steal a move from the catering world and wrap these meats in plastic wrap while they're still hot and then place them in the fridge to rest and cool at the same time, the plastic wrap helps keep moisture out evaporates from the meat and seals in the juices, literally, support ethan trablowski, fellow youtuber and culinary bad boy to remi. I found this to be an option but if you're weird with plastic don't worry just skip that and cool the meat in the juice juice wise we're going to strain it to get all the spices out of there. and then chill that with the meat until we're ready to eat the meat as it cools let's finish the garden area real quick this has been pickling in the fridge for two days and it's time to finish it I'm going to drain remove all this brine of super sour and super salty pickles and replace it with 300 grams of neutral oil.
I'm using a light colored olive oil here and then 150 grams of regular extra virgin olive oil. I'm going to stir to combine and there we have it hand

made

planter this gets better as it marinates in the fridge it becomes something else it comes together into something really special but if you don't have the time or interest to make this yourself there should be something store bought available so still very big it's less i intensive for sure and a bit less fun but as far as store bought food nothing to write home about here I can definitely recommend the store bought beef At the store, we've come to the main dilemma of good Chicago steak.
How do you cut it? Fine hand cutting with tissue paper is definitely a possibility and not a bad option. If it's your only option and you have a sharp knife you won't get tissue paper thin slices but if you don't overcook it in the juices later it will be tender and flavorful and probably worth your time option two is to not grill the meat yourself but opt ​​to buy very thinly sliced ​​roast beef from the grocery store and when I say very thinly sliced ​​I mean shaved basically buy this stuff as thin as possible but the dilemma here with buying roast beef at slices is that we do not have a delicious juice from the cooking process, so we will have to trick the system a bit to make it drink a liter of strong meat broth. add the secret spice blend and then a few tablespoons of beef broth paste, that's right, I'm giving you a thumbs up for this recipe because I guarantee most if not all beef shops in Chicago use some type of beef broth paste. concentrated beef to season your ju as a chef you will have to believe me the economics of making scale bone ju in a steakhouse just doesn't make sense in moccasins we made our beef shoe with beef legs as you will see in this video and the Italian steak sandwich even at 14 doesn't really make us any money so using beef broth is fine in my book I recommend pasta like this better than the broth product as you can see the powdered stuff tends to taste a bit like beef ramen, which is not good in my opinion once everything is simmered together for about 30 minutes.
I'm going to strain out the spices and then bring it back up to 140 degrees Fahrenheit and then dip it in that store bought meat. At this point the meat will cook gently in that 140 degree shoe of meat and there and you go tender sloppy good but not great chicago style beef the final option the best option and the one I have chosen in this video is to use a deli slicer to slice the things we just cooked into tissue paper thin slices because of my job I have access to a meat slicer,so it's kind of tricking you guys you probably won't be able to do this but once I get this sliced ​​up I'm going to take it home and go get my juice set up to finish off this sandwich we're going to do this pretty similar to how we did a second ago in my saucepan goes the juices that I cook the meat in then I'm going to strain a spoonful of that better than the stock paste I was telling you about, trust me the pros are super loading even the best meat shoes with this stuff, al least I think you let me know in the comments if I'm wrong about the stovetop let's try this for seasoning again this should be very salty this is not a soup it should be very intense and you should really not be able to comfortably drink more than a few tablespoons of these things at once once it's seasoned and up to temperature in this case 145 degrees fahrenheit or 62c i'm going to turn the heat down to its lowest setting to hold and then i'm going to add all my beef.
I'm putting a big 8-10 ounce batch per sandwich basically and then after about 30 seconds or so of bathing in a nice shoe of salt beef, that meat should be ready to go, it's thin and just a little pink on a few places and it just looks super perfect bread wise no need to toast or heat which we did before actually room temp is preferred I'm just going to cut this in half and then snip off the ends and slice it in half to open it up as far as building this sandwich i'm going to show you how i do it but there's a lot of ways to play here a lot of things seem successful basically for me i lift the meat the ju and then drip generously all over the bread and repeat, I think technically it would be called wet, I go out of my way to get plenty of juice on the bread but still leave some areas intact and dry once it's loaded with meat of beef then it goes to the jardiniere and I layer it in a super thick layer this is probably my favorite part of the sandwich and I top the whole thing with extra juice just to make sure it's the right amount of moisture in here some people add roasted sweet peppers which at most beef places means overcooked sautéed green peppers those aren't really my favorites also those weren't really an option in the suburban places I grew up fighting when I was young and they're not my truth, but feel free to finally sweeten your meat to take this to a professional level.
This sandwich should be well wrapped. with parchment paper this move alone turns a whole mess into a nice tight package that you can actually call the sandwich and it's 75 percent less likely to fall apart when you eat it and you can see when you slice this parchment ment all that hard work finally paid off we have a tight well built sandwich that hits all the details we want and honestly looks like something straight out of a paper bag from johnny's or al's beef and if you want to be an absolute psycho about it dunk the whole thing this sandwich at that zoo a lot of chicago people prefer that it basically turns bread into pasta and its not a sandwich anymore its not for me but the world is basically yours now you have the tools to make a real

italian

beef from chicago at your house.
I really hope you try it. Let's eat this before I leave here. Thank you very much to everyone who supports this channel on kofi. If you are not familiar with kofi, the link will do. being below in the description is a great way to support what i'm doing here on the channel as always guys thank you so much for your time and attention thanks for sticking till the end and see you next time

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