Chicago Style Italian Beef

Chicago Style Italian Beef Recipe

Full How To: https://youtu.be/C0Ay-wsSbZk?si=Mo2sPGMtHpl61giO

Beef Stock

Ingredients

2 lbs beef oxtails

3 lbs beef neck bones

3 lbs beef marrow bones

2 sweet onions (sliced in half)

2 lbs carrots (sliced in half)

2 bunches celery (sliced in half)

2 head of garlic (sliced in half)

Kosher salt/whole peppercorns/dried oregano (to taste)

Stock

Roast beef and bones for 20-25 mins at 450F until browned

Put all ingredients in a large stock pot, fill with cold water (leaving 1/4 room on top so it doesn’t boil over)

Bring to a low boil, then drop to low simmer for 8-20 hours

Strain through a cheese cloth and reserve. Freezes very well for future uses.

Chicago-Style Hot Giardiniera

Vegetables

1 cup cauliflower florets (small)

1 cup carrots, diced

1 cup celery, diced

1 cup red bell peppers, diced

Brine

2 cups water

2 cups white vinegar

¼ cup kosher salt

Oil & Seasonings

2 cups olive oil

2 tbsp marinated Calabrian chilis

1 tbsp dried oregano

1 tbsp red pepper flakes

1 tsp black pepper

1 tsp celery seed

1 tsp garlic powder

Brine the vegetables

Combine water, vinegar, and salt.

Add all vegetables.

Cover and refrigerate at least 12 hours, up to 24 hours.

Drain thoroughly

Drain vegetables very well (this is key to shelf life and flavor).

Gently pat dry with paper towels if needed.

Season and oil

Transfer vegetables to a large bowl.

Add Calabrian chilis, oregano, red pepper flakes, black pepper, celery seed, and garlic powder.

Pour in oil and mix until fully coated.

Marinate

Transfer to clean jars.

Refrigerate at least 48 hours before using (1 week is ideal).

Beef

Ingredients

8lbs beef short ribs

16lbs beef oxtails

Kosher salt (to taste)

Fresh cracked pepper (to taste)

Preparation

Remove fat cap from the short ribs.

Season all beef liberally with the salt and pepper.

Set up Kamado Joe for indirect smoking, 225-250F and smoke for 2-3 hours, until there is nice color on the beef.

Transfer oxtails to aluminum foil pan and add in the beef stock until at least half way up the oxtails.

Cover with aluminum foil and cook another 4-5 hours until tender.

Short ribs are done at 200F internal.

Sandwich Construction

Warm up the beef stock oxtails braising liquid in a pot on the stove.

Slice French bread and add provolone cheese and the beef.

Dip sandwich into the hot beef stock.

Add giardiniara and either wrap sandwich in aluminum foil so bread can steam or serve immediately.

Enjoy!