CHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From Chicago)

Summary by Krater

A chef demonstrates how to make classic Chicago-style Italian beef sandwiches completely from scratch, including homemade giardiniera, french bread rolls, and wet-roasted beef with au jus.

From the video

Answers: How do you make a classic Chicago-style Italian beef sandwich from scratch?

• homemade giardiniera recipe
• french roll baking for sandwiches
• wet-roasted Italian beef
• beef shank jus preparation
• Chicago-style Italian beef sandwich assembly

Ingredients

• 150g cauliflower
• 150g celery
• 150g green bell peppers
• 75g serrano chilies
• 150g baby carrots
• 400g white distilled vinegar
• 200g water
• 24g salt
• 225g warm water
• 9g yeast
• 20g olive oil
• 15g sugar
• 350g strong bread flour
• 4 lbs top round roast
• 3 to 4 glugs neutral high-temp cooking oil
• 1000g beef stock
• 6 to 8 lbs beef shanks
• 5g dried oregano
• 5g garlic powder
• 5g onion powder
• 5g roasted coriander seed
• 5g chili flake
• 5g paprika
• 5g roasted fennel seed
• 5g black pepper
• 300g neutral oil
• 150g extra virgin olive oil
• a few tablespoons beef bouillon paste

What it concludes

• Low oven temperatures allow the bread crust to set up slower, creating a thinner, more sandwich-friendly texture.
• Beef shanks make superior beef stock because shanks have tons of connective tissue and beef flavor.
• Plastic wrap helps keep moisture from evaporating off the meat and seals in the juices while resting.
• Better Than Bouillon paste is recommended for boosting the beef jus flavor because most Chicago beef shops use concentrated beef paste.