Chicago Italian Beef Sandwich

Recipe Source: Esquire

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:

1. Coat brisket evenly with spice mix.
2. Add onion, garlic, and stock to a slow cooker.
3. Place brisket on top, cover, and cook about 6 hours.

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:

1. Place the vinegar, water, kosher salt, garlic, onion, and coriander seeds in a pot and bring to a boil over medium-high heat.
2. 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.
3. Then transfer to a sealable container and refrigerate.
4. Remove brisket and slice against the grain into ¼-inch-thick slices.
5. Skim some fat off surface of the broth.
6. Layer everything to taste. Dip in coffee-infused broth.