Print

Amazing 3-Hour Chicago Italian Beef Memory

Chicago Italian Beef
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bring the taste of Chicago home with this authentic Italian Beef recipe. We slow-roast the beef with classic Italian seasonings until it is tender, then slice it thinly and soak it in its own flavorful juices. Serve it piled high on a crusty roll, dipped in au jus, and topped with your favorite giardiniera for a truly memorable sandwich.

Ingredients

Scale
  • 3-4 lb beef chuck roast or top round
  • 6 cups beef broth
  • 2 cups water
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 bay leaves
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • Crusty Italian rolls
  • Giardiniera (for topping)

Instructions

  1. Pat the beef roast dry. Rub the entire surface with salt, pepper, oregano, basil, thyme, and fennel seeds.
  2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until nicely browned. Remove the beef and set aside.
  3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
  4. Return the beef to the pot. Add the beef broth, water, red wine vinegar, and bay leaves. The liquid should mostly cover the meat.
  5. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let it simmer slowly for 3 to 4 hours, or until the beef is fork-tender.
  6. Remove the beef from the liquid and let it rest on a cutting board, covered loosely with foil.
  7. Strain the cooking liquid (au jus) and return it to the pot. Keep the au jus at a gentle simmer.
  8. Using a sharp knife or a meat slicer, slice the beef very thinly against the grain. For the best texture, slice it almost paper-thin.
  9. Dip the split Italian rolls entirely into the simmering au jus to soak up the flavor.
  10. Pile the thinly sliced beef generously onto the soaked rolls.
  11. Spoon extra au jus over the beef. Top with spicy giardiniera before serving immediately.

Notes

  • For an extra flavorful au jus, you can add a splash of Worcestershire sauce while simmering.
  • If you do not have a meat slicer, you can shred the beef after cooking for a pulled-beef style sandwich, though traditional Italian beef is thinly sliced.
  • If you prefer less spice, substitute the giardiniera with sweet roasted peppers.
  • The flavor of the au jus deepens overnight, so save some liquid for reheating leftovers.

Nutrition

Find it online: https://delishdiarist.com/chicago-italian-beef-recipe/