Ingredients

  • 4 lbs Thick Top Round
  • 3 tablespoons Italian Seasoning
  • 1 tablespoon salt
  • 2 tablespoons pepper
  • ½ teaspoon Cayenne, orig. recipe called for 1 tsp
  • 1 tablespoon Paprika
  • 1 teaspoon red chile flakes
  • 3 tablespoons Bacon fat
  • 2 large onions, cut each into 6ths
  • ½ cup garlic cloves, chopped, orig. recipe called for 1 cup
  • ½ cup red wine
  • 3 tablespoon worcestershire sauce
  • 1 cups beef stock, enough to almost cover meat
  • 2 bay leaves
  • 8 sour dough baguettes
  • 1 cup giardiniera vinaigrette vegetables
  • 1 cup red sweet peppers
  • Stuffed Jalapenos, slice in half, remove ribs/seeds
  • sweet italian sausage
  • mascarpone cheese, 2 times rest of cheese
  • parmesan cheese
  • some other cheese

Directions

1. Rub meat all around with seasoning and refrigerate for 2-3 hours. Best if done overnight.
2. Brown Meat in bacon fat in an oven proof pot. Add onions until wilted then add garlic and continue cooking until slightly caramelized. Deglaze with red wine. Add worcheshire sauce and enough beef stock to almost cover the meat along with the bay leaves. Bake at 275*F for about 3 hours until fork tender. Comments on recipe are 1 1/2 hrs is sufficient. Instant-read thermometer registers 135*F in center is target. No more.
3. Remove from oven, let cool, then slice very thin.
4. Cool broth in roasting pan and remove the fat that rises to the top. Strain.
5. Reheat broth, add sliced meat. Place some meat on each toasted roll, ladle with some broth and top with vegetables and red peppers.
6. Comments on recipe say this isn't a Chicago beef sandwich, but others say it really is good with minor modifications.
7. Cook sausage until brown. Combine cheeses.



MacGourmet downloadChicago Italian Beef Sandwich. To import, drag image to your MacGourmet recipe box.