Italian Beef
Prep Time
10 mins
Cook Time
2 hrs
Cooling Time
30 mins
Total Time
2 hrs 10 mins
A Chicago classic thought to have been originated by Italian immigrants who brought home tougher cuts of beef which they then cooked slowly with herbs and spices, cooled, and sliced thin to make sure there was enough to go around. You can place the meat on your favorite roll or even in a taco, although a soft Italian roll is traditional.
Course:
Main Course, Meat, Sandwich
Cuisine:
Chicago, Italian
Keyword:
Beef, Italian Beef
Servings: 4 People
Ingredients
- 2 lbs Roast Beef From the Chuck/Shoulder A Scotch or French roast works nicely
- 1/4 Cup Red Wine Vinegar
- 1/4 Cup Olive Oil
- 1/2 Cup Dry Red Wine
- 4 Cups Beef Stock Homemade would be best but store bought will work in a pinch
- 6 Cloves Garlic Peeled and Smashed
- 1 Large Red Onion Sliced thin
- 1 Large Green Bell Pepper Sliced into 1/2 inch wide strips
- 1 Large Red Bell Pepper
- 1 tbsp Red Pepper Flakes Optional
- Salt and Pepper To taste
Italian Seasoning (Or you con just buy it premixed from your local supermarket)
- 2 tsp Dried Oregano
- 2 tsp Dried Thyme
- 2 tsp Dried Parsley
- 2 tsp Dried Rosemary
- 2 tsp Dried Basil
- 2 tsp Dried Marjoram
Special Equipment
- Large heavy pot of Dutch oven
Instructions
-
Add all the ingredients to the pot. Preheat the oven to 350°F and roast until tender but not mushy. Remove the meat from the liquid, but save the liquid for later. Allow the meat to cool for 30 minutes and slice thinly.
-
Put the slices back in the liquid in the pot and put on the stove over medium heat. Cook until the meat is hot again. Serve on a soft Italian bun dipped back in the cooking liquid.