CHICAGO ITALIAN BEEF
Steps:
- mix the rub in a bowl. Sprinkle it generously on the meat and massage it in. There will be some left over. Do not discard it, we will use it in the juice. Let the meat sit at room temp for about 30 minutes. Meanwhile, preheat the grill or oven to 400°F. If you are cooking indoors, put a rack just below the center of the oven. Pour the water into a 9 x 13" baking pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan. Place the roast on top of the rack above the juice. Roast at 400°F until interior temperature is 130 to 135°F for medium rare, about 30 minutes per pound (exact time will depend on the cut of meat, its thickness, and how well calibrated your oven is). This may seem long, but you are cooking over water and that slows things down. The temp will rise about 5°F more as it rests. Remove the roast and the juice pan. Let the meat sit for about 30 minutes for the juices to be reabsorbed into the meat fibers, and then place it in the coldest part of the refrigerator. Let it cool for about a few hours, long enough for the meat to firm up. This will make slicing easier. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. Taste the juice. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. In Chicago beef stands it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a low simmer. That's all. That warms the meat and makes it very wet.
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B2W FF
[email protected]I've made this Italian beef recipe several times, and it's always a hit. The meat is always tender and juicy, and the au jus is perfect. I highly recommend this recipe.
Shzjsig Jxbxhz
[email protected]This Italian beef is amazing! The meat is so tender and flavorful, and the au jus is perfect. I will definitely be making this again and again.
Ouli llah
[email protected]I made this Italian beef for a party, and it was a huge success! Everyone loved it. The meat was so tender and juicy, and the au jus was perfect. I highly recommend this recipe.
Antionn Porter
[email protected]This was my first time making Italian beef, and it turned out great! The instructions were easy to follow, and the sandwich was delicious. I will definitely be making this again.
Shari Mughal
[email protected]I've tried a lot of Italian beef recipes, but this one is by far the best. The combination of spices is perfect, and the meat is always so tender. I highly recommend this recipe!
Explore West Nepal
[email protected]This Italian beef was delicious! The meat was so tender and flavorful, and the au jus was perfect. I will definitely be making this again.
Khab Khabmrway
[email protected]I've made this Italian beef recipe several times, and it's always a hit. The meat is always tender and juicy, and the au jus is perfect. I highly recommend this recipe.
Anthony Vickers
[email protected]This Italian beef is amazing! The meat is so tender and flavorful, and the au jus is perfect. I will definitely be making this again and again.
ROSEMARY BAAGALA
[email protected]I made this Italian beef for a party, and it was a huge success! Everyone loved it. The meat was so tender and juicy, and the au jus was perfect. I highly recommend this recipe.
Basshir Amat
[email protected]This was my first time making Italian beef, and it turned out great! The instructions were easy to follow, and the sandwich was delicious. I will definitely be making this again.
Diego Luna
[email protected]I've tried a lot of Italian beef recipes, but this one is by far the best. The combination of spices is perfect, and the meat is always so tender. I highly recommend this recipe!
Nova Nelson
[email protected]This Italian beef was a hit! The meat was so tender and flavorful, and the au jus was perfect for dipping the sandwich in. I'll definitely be making this again.