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Prep time
8 hours 30 minutes
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Cook time
4 hours
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Serves
8
Author Notes
Some of the world's best sandwiches are born from the fusion of traditional and new ingredients, found in cities with rich immigrant histories. The Chicago Italian Beef is a classic example. Missing that “Italian Beef” taste in my native Brooklyn, I created this homage. It keeps the spirit of the original while adding a few bodega-inspired twists. Don't forget the giardiniera—it wouldn't be a proper beef without it! —César Pérez
Ingredients
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FOR THE BEEF:
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Diamond Crystal kosher salt, to taste
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3 ½ to 4 pounds
beef chuck roast
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Extra-virgin olive oil
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2
parsnips, roughly chopped
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1
yellow onion, quartered
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1
garlic head, halved
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½ cups
tomato paste
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3 cups
beef stock, or enough to come up ¾ of the way of the roast
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3 tablespoons
oyster sauce
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FOR THE SPICE BLEND:
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1 tablespoon
onion powder
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1 tablespoon
garlic powder
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1 tablespoon
fennel seeds
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1 tablespoon
ground coriander
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1 tablespoon
red pepper flakes
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1 teaspoon
celery seeds
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3
bay leaves
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FOR THE BOUQUET GARNI:
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1
fresh thyme bunch
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2
fresh rosemary sprigs
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½
bunch cilantro
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½
bunch parsley
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FOR ASSEMBLY:
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Kaiser rolls or large sandwich rolls
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Giardiniera
Directions
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Season the beef: Generously season the beef with kosher salt and refrigerate, uncovered, overnight.
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Sear the beef and prepare spice blend and bouquet garni: Remove the beef from the refrigerator an hour before cooking. Heat a large Dutch oven over medium-high heat. Add just enough olive oil to coat the bottom, then pat the beef dry and add to the pot. Sear until deeply golden brown on all sides. While the beef is searing, mix your spice blend in a small bowl and tie your bouquet garni together with kitchen twine or string. Remove the beef and discard all but a tablespoon of fat. Heat the oven to 350°F.
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Build the braising base: Add the parsnips, onions, garlic, tomato paste, and your prepared spice blend to the remaining fat in the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the spices become fragrant. Pour in the beef stock and oyster sauce, then add the bouquet garni. Bring the liquid to a simmer, then return the beef to the pot. The liquid should come about ¼ of the way up the sides of the beef. (Tip: Cover the beef with a piece of parchment paper to help prevent it from drying out.) Cover the pot with the lid and braise in the preheated oven for 3 to 4 hours, or until the beef is fork-tender.
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Assemble the sandwich Toast your halved sandwich rolls in a generously buttered pan over medium heat. Generously pile on the tender beef along with a generous amount of broth and an equally generous amount of giardiniera.
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