lunch · dairy-free
Chicago Italian beef
Thin-shaved roast beef soaked in garlicky jus, piled on rolls with giardiniera or sweet peppers.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 190°C (375°F). Mix salt and spices, rub over the beef and roast in a pan with the garlic and 240 ml stock to 52°C (125°F) inside, about 1.25 hours.
-
2
Cool, then refrigerate until firm (or overnight) and slice as thin as possible.
-
3
Simmer the pan drippings with the remaining stock and any leftover rub 15 minutes for jus.
-
4
Warm the sliced beef in the jus 2 minutes.
-
5
Pile into rolls, spoon over jus (or dip the whole sandwich) and top with giardiniera or peppers.
