The dish to eat in Chicago · United States

Italian beef

Name: Chicago Italian beef with giardiniera
Yield: 8
Cuisine: United States
Ingredients: For the beef: 3 lb (1.4 kg) beef top or bottom round roast, 2 tsp salt, 1 tsp black pepper, 2 tbsp oil; For the jus: 6 cups (1.4 L) beef stock, 6 garlic cloves smashed, 2 tsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme, 1 tsp fennel seed, 1 tsp red pepper flakes, 1 tsp onion powder, 1 bay leaf, 1 tsp black pepper; For the quick giardiniera: 1 cup each finely chopped cauliflower, celery, carrot and red bell pepper, 4 to 6 serrano or jalapeño chilies sliced, 2 tbsp salt, 1 cup (240 ml) white vinegar, 1 cup (240 ml) olive or neutral oil, 2 garlic cloves minced, 1 tsp dried oregano, 1/2 tsp red pepper flakes; For sweet peppers: 3 green bell peppers, sliced and fried soft in olive oil with salt; 8 soft Italian sub rolls (Gonnella or Turano style), 8 inches (20 cm)

Photo: jeffreyw, CC BY 2.0, via Wikimedia Commons · source

Thin-sliced roast beef soaked in garlicky, herby jus, piled in a long roll with sweet peppers or spicy giardiniera.

Italian immigrants in 1930s Chicago stretched a little beef across a wedding by slicing it thin and soaking it in gravy. Order it 'dipped' (the whole sandwich dunked in jus) and 'hot' (with giardiniera), and eat it hunched over, the Italian stance.

Where to eat it Cook it at home

Where to eat it: the best three in Chicago

Al's #1 Italian Beef
Taylor Street, Little Italy
Order: Italian beef, dipped, hot and sweet
Open since 1938 and credited with popularizing the sandwich.
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Johnnie's Beef
North Avenue, Elmwood Park
Order: Beef, dipped, with hot peppers, and an Italian ice
A suburban stand many Chicagoans swear is the best of them all.
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Mr. Beef on Orleans
Orleans Street, River North
Order: Italian beef, juicy, with hot giardiniera
The counter that inspired The Bear, a River North classic.
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All three are on Chef Amazing’s list The best Italian beef in Chicago, which you can save and take with you.

Cook it at home: Chicago Italian beef with giardiniera

Serves 8Time 3 hr 30 min, plus overnight chilling

Roast the beef, chill it overnight so you can slice it paper-thin, then warm the slices in a deep, spiced jus. Make a quick hot giardiniera a day ahead too.

Pans and tools

Roasting pan or Dutch oven
Meat thermometer
Meat slicer or very sharp long knife
Tongs

You’ll need

For the beef: 3 lb (1.4 kg) beef top or bottom round roast, 2 tsp salt, 1 tsp black pepper, 2 tbsp oil
For the jus: 6 cups (1.4 L) beef stock, 6 garlic cloves smashed, 2 tsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme, 1 tsp fennel seed, 1 tsp red pepper flakes, 1 tsp onion powder, 1 bay leaf, 1 tsp black pepper
For the quick giardiniera: 1 cup each finely chopped cauliflower, celery, carrot and red bell pepper, 4 to 6 serrano or jalapeño chilies sliced, 2 tbsp salt, 1 cup (240 ml) white vinegar, 1 cup (240 ml) olive or neutral oil, 2 garlic cloves minced, 1 tsp dried oregano, 1/2 tsp red pepper flakes
For sweet peppers: 3 green bell peppers, sliced and fried soft in olive oil with salt
8 soft Italian sub rolls (Gonnella or Turano style), 8 inches (20 cm)

Steps

A day ahead, make the giardiniera: toss the vegetables and chilies with the salt, cover with cold water and refrigerate overnight. Next day drain, rinse, and mix with the vinegar, oil, garlic, oregano and flakes. It keeps 2 weeks in the fridge.
Heat the oven to 350F (175C). Rub the beef with salt and pepper and sear it in the oil in a roasting pan or Dutch oven until browned on all sides.
Add the stock and all the jus seasonings to the pan. Roast uncovered about 1 1/2 hours, until the center reaches 130 to 135F (55 to 57C).
Lift the beef out, cool, wrap and chill overnight. Strain the jus, chill, and lift off the fat.
Slice the cold beef as thin as you possibly can, ideally on a slicer or with a very sharp knife. Paper-thin is the goal.
Bring the jus to a simmer. Drop the beef in for 1 to 2 minutes, just to warm, not to cook further.
Split the rolls (not all the way through). Pile in the beef with tongs, letting it drip.
Top with sweet peppers, giardiniera, or both. For 'dipped', hold the whole sandwich with tongs and dunk it in the jus for a second. Eat immediately.

Chef’s tips

Chilling the beef is what lets you slice it thin.

Ask a deli to slice the roasted beef for you if you don't have a slicer.

Use a soft, sturdy roll that soaks up jus without falling apart.

Contains: Wheat (gluten), celery.

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