Chicago-style Italian Beef
Description
Ingredients
Dry Rub
Reduction
Preparation
Preparation
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Putting it all together
Remove wrapping from roast and pat dry. In a small bowl, mix together sugar, salt, pepper, paprika, onion powder, garlic granules, and thyme. Sprinkle over the roast and rub into the surface. Place in the refrigerator for at least 3 hours overnight if possible. Preheat the oven to 325 degrees. Remove the roast to a foil lined baking pan. Cover with a sheet of foil. Place in preheated oven and slow roast for 2-1/2 to 3 hours. Check the temperature at 2 hours to see where you are. Roast is done when the internal temperature in the center is 175 to 180 degrees. Remove from oven and let sit on top of the stove covered for 45 minutes to 1 hour. This long rest allows the juices to go back inside the meat. While the roast is resting, start the reduction. Go to the roast and pour off any pan juices. Add 3 cups of water to juices, liquid smoke, if using, and the beef bouillon. Bring to a boil and reduce by a third to intensify flavors (you’ll have about 2 cups of reduced liquid). While liquid is reducing, pour olive oil into a large sauté pan set over medium high heat. Add onions when oil shimmers. Saute until translucent and starting to brown. Add peppers and continue to cook until onions are more brown and peppers are limp but not too soft. Add vegetables and butter to reduced liquid. Set aside until ready to serve. To serve: Put meat in the center of a rimmed platter. Pour reduction around the roast. Top roast with giardiniera letting it spill down the sides. Serve with a sliced rustic bread on the side.
