Hellow guys, Welcome to my website, and you are watching CHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From Chicago). and this vIdeo is uploaded by Brian Lagerstrom at 2021-05-27T09:00:10-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | CHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From Chicago) |
| Video Uploader | Video From Brian Lagerstrom |
| Upload Date | This Video Uploaded At 27-05-2021 16:00:10 |
| Video Discription | The Italian Beef Sandwich aka one of Chicago's four main food groups is a sloppy, drippy, monster of a sandwich and a damn good one at that. I grew up on these beloved gut bombs and it was a real thrill to create a video showing you how to make your own at home from scratch. Enjoy responsibly. ☕ Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/BrianLagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom/ 🔪MY GEAR APRON: https://amzn.to/37rXqgC BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD BREAD KNIFE: https://amzn.to/3j0vHWg ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL INSTANT POT: https://amzn.to/2G7Crod KITCHEN AID MIXER: https://amzn.to/33eQot4 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 RECIPE BELOW Makes 4 very large Italian Beefs (+ extra Giardiniera) GIARDINIERA (makes 1qt/ltr) •150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots •75g or 1/2 c serrano (or another hot pepper of choice) •400g or 1 3/4c white distilled vinegar •200g or 3/4c water •24g or 1 1/2 tbsp salt •300g or 1 1/3c light olive oil •150g or 3/4c ex virgin olive oil Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days. After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use. FRENCH SANDWICH ROLL: •225g or 1c water (86F/30C) •9g or 3tsp yeast •20g or 1 1/2tbsp olive oil •15g 1 1/4 tbsp sugar •350g or 2.5c bread flour (12.7% protein) •9g 1 1/2 tsp salt Combine ingredients into bowl of stand mixer with dough hook. Mix on low until combined (3min). When dough has begun to form into a ball, increase to high speed and continue mixing for another 6 mins. Transfer to a medium bowl, cover, and allow to ferment at room temp for 90 mins. Flour dough and work surface and divide into two 300g pieces. Preshape into balls as shown @2:40. Cover with town and allow to rest for 15 min. Shape each piece as shown @3:00. Place onto parchment lined sheet tray dusted with semolina, place shaped dough rolls onto tray and gently press down to slightly flatten. Cover and let proof for 30-45min until they've grown by about 75%. Score lengthwise. Bake in a 375F/190C preheated oven for about 30 min (rotating halfway through) until light golden grown. ROAST BEEF: •Two 2lb (.9kg) top round roasts, cut in half (1lb for each sandwich roll) •Neutral cooking oil (canola, vegetable, etc) •1000g or 1L nice beef stock (recipe below) •Spoonful bouillon paste (optional) •Salt to taste •Bman's Super Secret Beef Spice Blend: 5g each dried oregano, garlic powder, onion powder, toasted coriander seed, chili flake, paprika, toasted fennel seed, black pepper. Preheat large pot on med-high, add a few plugs of neutral cooking oil, and add in 2 pieces of roast. Sear well on each side. Add beef stock to deglaze. Add spice blend. Bring to simmer, cover with parchment and load into 250F/120C oven to cook for 60 min. Meat temp should be 140F/61C. Wrap beefs in plastic wrap and allow to cool in fridge. When ready to use, slice as thinly as possible. Strain cooking jus into container. When ready to use, add spoonful bouillon paste, heat to 145F/62C, season to taste (should be very salty) and lower heat to low. Add in sliced beef to just warm through. BEEF STOCK: •6-8lbs or 3-4kg beef shanks •2000g/2L water Roast shanks in very hot oven (450F/230C) for 30min. Add to slow cooker along with all fond from roasting pan and water. Slow cook for 6hrs. #italianbeef #chicagostylebeef #roastbeefsandwich #chicagostyleitalianbeef #chicago food || MUSIC || –––––––––––––––––––––––––––––– EPIDEMIC SOUND: Get a free trial with this link: https://www.epidemicsound.com/referral/ccpjb3 bensound.com –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! |
| Category | Howto & Style |
| Tags | chicago Italian beef sandwich | chicago Italian beef | italian beef | Italian beef sandwich recipe | chicago style Italian beef | giardiniera recipe | French roll recipe | roast beef | portillo's Italian beef | chicago beef | roast beef sandwich | dipped Italian beef | wet Italian beef | beef jus | chicago | chicago food | sandwich | beef sandwich | best sandwich | best chicago food | homemade Italian beef | Italian beef from scratch | cooking | food | weeds and sardines | Brian lagerstrom | recipes |
