How to make a proper Chicago Style Italian Beef Sandwich

By Ethan Chlebowski · 360 min

Ingredients

Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the roast generously with salt and pepper.
3. Heat a thin layer of oil in a large Dutch oven over high heat. When hot, brown the roast on all sides.
4. Remove the roast and set it on a plate, then lower the heat to medium.
5. Add the garlic cloves and the spice rub to the browned bits in the pot and sauté for 1 to 2 minutes until fragrant.
6. Add the beef stock and water to make the braising liquid, then turn off the heat.
7. Return the roast to the liquid. The liquid should reach at least halfway up the beef; add more water or stock if needed.
8. Cover the Dutch oven with parchment or leave the lid slightly ajar, then braise in the oven for 2 to 2.5 hours. Flip the roast and braise for another 1.5 hours.
9. Take the roast out, wrap it in plastic film and refrigerate for at least 1 hour. Store the braising liquid in the fridge too.
10. Once rested, slice the beef very thinly with an electric slicer or a sharp knife.
11. Heat the au jus over medium-low heat until it reaches 140°F (60°C).
12. Add a portion of sliced beef to the au jus and warm it for 30 to 60 seconds.
13. Pile the beef onto a sturdy long roll, dip the whole sandwich in the au jus, and top with sweet or hot peppers (giardiniera).

Summarized from Ethan Chlebowski's video. Watch it for the details.

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