Chicago Italian Beef Sandwich
Cuisine: Italian
Categories: Slow Cooker, Beef & Sandwiches
Recipe Source: Esquire
A Chicago Italian Beef sandwich is a delicious and messy delight! Imagine thinly sliced roast beef, simmered in a rich and flavorful gravy, piled high on a crusty Italian roll. It's often topped with spicy giardiniera (a pickled vegetable relish) or sweet peppers, and then the whole sandwich can be "dipped" in the gravy for maximum flavor and sogginess. It's a true Chicago classic, perfect for satisfying a big appetite.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Serving Size: 6 servings
For The Meat
Ingredients:
- 3 ½ lb brisket with spice mix
- 2 Tbsp fresh coarse-ground coffee
- 2 tsp ground black pepper
- 1 tsp dried orange zest, 1 Tbsp dark-brown sugar
- 1 big pinch crushed red-pepper flakes
- 1 medium white onion, peeled, halved and cut into ¼-inch-thick slices
- 6 cloves garlic, peeled and smashed
- 2 cups chicken stock
Directions:
- Coat brisket evenly with spice mix.
- Add onion, garlic, and stock to a slow cooker.
- Place brisket on top, cover, and cook about 6 hours.
For The Pickles
Ingredients:
- 20 jalapeños, stemmed and cut into ¼-inch slices
- 1 cup white vinegar
- 1 ½ cups water
- 1 Tbsp kosher salt
- 4 cloves garlic, peeled and sliced
- 1 onion, peeled, quartered, and sliced
- 2 tsp whole coriander seeds
- 6 soft but substantial hoagie-style rolls, split in half lengthwise
Directions:
- Place the vinegar, water, kosher salt, garlic, onion, and coriander seeds in a pot and bring to a boil over medium-high heat.
- Reduce heat and simmer to infuse the coriander, about 2 minutes. Stir in the jalapeños and return to a boil. Remove the pot from the heat, cover, and set aside until it cools to room temperature.
- Then transfer to a sealable container and refrigerate.
- Remove brisket and slice against the grain into ¼-inch-thick slices.
- Skim some fat off surface of the broth.
- Layer everything to taste. Dip in coffee-infused broth.