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| Name | The Easiest Italian Beef Sandwich Ever |
| Video Uploader | Video From Brian Lagerstrom |
| Upload Date | This Video Uploaded At 04-04-2024 16:00:49 |
| Video Discription | Making Italian Beef the "right" way involves a lot of process and special gear. So for those of us who don't own meat slicers & want an easier option I have you covered with this easier, better way to make Chicago Italian Beef. Use my link to get a lifetime Rosetta Stone subscription for $149 https://partners.rosettastone.com/brianlagerstrom ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: PIZZA STEEL: https://amzn.to/3elVdF9 CUTTING BOARD: https://amzn.to/341OgnD HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT KITCHEN AID MIXER: https://amzn.to/3IGRS3s INSTANT POT: https://amzn.to/3IklqS2 FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo SHOP MY AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Italian Beef Sandwich Recipe Italian Beef: ▪4 lbs (2kg) beef chuck ▪Kosher salt ▪Olive oil ▪1 32oz box (900g) beef stock ▪10g onion powder ▪10g garlic powder ▪5g dried oregano ▪5g dried basil ▪3g chili flakes ▪5g coriander ▪5g paprika ▪50g Worcestershire sauce ▪25g tomato paste ▪50g beef bouillon (I use Better Than Bouillon) For Giardiniera: ▪150g (¼ head) cauliflower florets ▪150g (4 stalks) celery, diced ▪150g (2 medium) carrots, diced ▪150g (1 whole) green bell pepper, diced ▪150g (1 small) white onion, diced ▪75g (4-5) serrano chilies, thinly sliced ▪5-6 cloves garlic, pressed ▪600g white distilled vinegar ▪400g water ▪30g salt ▪300g canola oil ▪200g olive oil For Italian Rolls: ▪225g warm water ▪9g instant yeast ▪20g olive oil ▪15g sugar ▪350g bread flour ▪9g salt ITALIAN BEEF: 1. Cut beef chuck into 5-6 large chunks, about 2-3 inches across. 2. Season beef generously with kosher salt (approximately 2-3 tbsp or 30g) and let it sit for 15 minutes. 3. Heat olive oil in a large non-stick pan over medium-high heat.Sear the beef chunks for 5-10 minutes until browned on two sides. 4. Add beef to a slow cooker 5. Deglaze the pan with a splash of water or stock, then pour it over the beef in the slow cooker. 6. Add stock, onion powder, garlic powder, oregano, basil, chili flakes, coriander, paprika, worcestershire, tomato paste, and beef bouillon to the slow cooker. Stir to combine. Slow cook on low for 8-10 hours or until tender. 7. Remove the beef from the slow cooker and shred it into smaller pieces, but not fully shredded. 8. Heat olive oil in a pan over medium-high heat and refry the shredded beef for 4-5 minutes until it’s a littlel crispy around the edges 9. Add 2-3 cups of beef jus to the pan and reduce by half. 10. To assemble the sandwiches, slightly crisp up the Italian rolls in the oven for 5 minutes. 11. Layer giardiniera, shredded refried Italian beef, and concentrated jus on the rolls. 12. Wrap the sandwiches tightly with parchment paper. GIARDINIERA 1. Break down cauliflower into small florets and small dice celery, carrots, bell pepper, onion. Thinly slice chiles and press/mince garlic. Combine in a bowl. 2. In a pot, bring vinegar, water, and salt to a boil. Add in the vegetables, remove from heat, cover, and let them cool in the brine. Once cool, marinate for at least 8 hours in the refrigerator. 3. The next day, drain the pickling liquid and top the vegetables with canola oil and olive oil. ITALIAN HOAGIE ROLLS: 1. Preheat the oven to 375°F (190°C). 2. Combine Ingredients in a stand mixer bowl fitted with a dough hook. 3. Mix on medium speed for 3 minutes or until dough is well combined and clearing the bowl, then increase to high speed and mix for 4 more minutes until the dough is fully developed and you can tug on it without it ripping. 4. Transfer dough to a bowl and round it into a ball. Cover and ferment at room temperature for 90 minutes. It should have doubled in size. 5. Divide the dough into two pieces, shape them into balls, cover, and let them rest for 15 minutes. 6. Shape each piece of dough into a 12-inch tube (see video @7:00) and place them onto the back of a sheet tray lined with parchment paper 7. Cover and proof for 60 minutes. They should double in size 8. Spray the rolls with water, score them tip to tip with a razor blade or serrated knife, and bake for 30 minutes until golden brown. CHAPTERS: 0:00 Cooking the beef 2:54 Making the giardiniera 4:28 Mixing the italian hoagie roll 5:11 Trying to speak Italian 6:21 Shaping and baking the bread 8:30 Finishing the beef #rosettastone #rosettastonepartner |
| Category | Howto & Style |
| Tags | Chicago Italian beef sandwich | Chicago italian beef | italian beef | Italian beef sandwich recipe | chicago style Italian beef | giardiniera recipe | italian roll recipe | hoagie roll recipe | roast beef | portillos italian beef | chicago beef | roast beef sandwich | dipped italian beef | wet italian beef | beef jus | best sandwich | chicago food | homemade italian beef | crock pot italian beef | slow cooker Italian beef | instant pot italian beef | Brian lagerstrom | weeds and sardines |
