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| Name | Jeff Mauro Makes an Italian Beef Sandwich | The Kitchen | Food Network |
| Video Uploader | Video From Food Network |
| Upload Date | This Video Uploaded At 17-08-2019 17:00:00 |
| Video Discription | Jeff Mauro's Chicago-Style Italian Beef Sandwich may very well be one of the best sandwiches to ever exist! 😋 Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3jNtTRb Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicago-Style Italian Beef Sandwich RECIPE COURTESY OF JEFF MAURO Level: Intermediate Total: 5 hr 5 min Active: 45 min Yield: 6 sandwiches Ingredients Pot Roast: 1 boneless beef chuck eye roast (about 3 1/2 pounds), tied with butcher's twine Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 1 medium onion, roughly chopped 1 tablespoon dried Italian seasoning 2 teaspoons crushed red pepper 6 cloves garlic, roughly chopped 1/2 cup dry red wine 5 cups beef stock (or enough to submerge the roast about three-quarters of the way) 2 sprigs fresh thyme Sweet Peppers: 4 green bell peppers, cut into 1-inch-wide strips 1/4 cup olive oil 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper Sandwich Build: 6 soft hinged French rolls (preferably from Turano or Gonnella bakeries) Oil-packed hot giardiniera, for topping Directions For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F. Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid. Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread. For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes. Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm. Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches. For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes. Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #ChicagoStyleItalianBeefSandwich #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Jeff Mauro Makes an Italian Beef Sandwich | The Kitchen | Food Network https://youtu.be/Bn0rIq5y-Y4 |
| Category | Howto & Style |
| Tags | beef | beef chuck | best chicago foods | chef | chi town | chicago | cook | cooking | cooking show | cooking tutorial | directions | easy recipe | easy recipes | eat | fn | food | food network | french roll | giardiniera | how to make | how to make chicago beef sandwiches | how to make italian beef sandwiches | how-to | ingredients | jeff mauro | kitchen | lunchfood network | midwast | pepper | pot roast | recipe | recipes | regional | sandwich | sandwich recipes | sub | sweet peppers | the kitchen | tutorial | what to eat in chicago |
