Italian beef sandwich
This is the most Chicago of all sandwiches. You want an Italian beef and you can't get to Illinois? This is the beef recipe for you.
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Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Bread knife
- Oven
- Stove
- Cutting board
- Chef's knife
- Plate
- Pot
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
- Plastic wrap
Ingredients
- 2 to 3 pounds eye of round (or top round/bottom round)
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon beef base
- 4 cups beef broth
- 1 cup water
- 6 to 8 garlic cloves, peeled and roughly chopped
- 2 teaspoons fennel seeds
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme leaves
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- very thinly sliced Italian beef (from above)
- giardiniera (2 tablespoons per sandwich - optional)
- green or red bell peppers, roasted (optional)
- French bread rolls
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