From: jOE sTRAIN
Date: Mon, 03 Jul 2000 18:45:09 PDT
Kirby:
I been a bachelor for ten years and this sammitch recipe KILLS!. Seriously.
Prepare it on Sunday and you'll have sammitch makins for a week and they
will be remembered! [at 2:00 am if you eat it in the evening (burp!)] serve
topped with melted swiss cheese!
Yodar
Chicago-Style Italian Beef Sandwiches
Makes 8 servings (it depends on how much you put in each sandwich, you may
get 10)
Oven 325* at 25 minutes per pound
1 5 to 7 pound rump roast
2 cups of boiling water
2 bouillon cubes (beef flavor)
1 teaspoon each: dried marjoram, thyme and oregano
1 teaspoon hot pepper sauce, or more if you like it hot, or use less if you
like it more mild
salt and pepper to taste, go easy on the salt because the bouillon is salty!
2 Tablespoons Worcestershire Sauce
1 or more garlic cloves, I use at least 6, peeled and mashed
1/2 cup, chopped green pepper
Italian or Vienna bread, French or any hard, crusty bread, you will need at
least 2 loaves, slice down the center, lengthwise, but not all the way
through to the other side, then cut in serving size pieces.
Place roast on a rack, in an open roasting pan, I use an 9" X 13" baking pan
with the rack in it. Pre-heat oven to 325*, allowing 25 minutes per pound,
roast will be rare. Cool, and slice very thin, I use an electric slicer to
do this. To the drippings in the pan, add the boiling water, bouillon cubes
or granules, (1 bouillon cube for each cup of boiling water used). Add
marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce,
garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the
thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.
Next day, heat thoroughly, and serve warm on the French bread, along with a
crisp, green salad and plenty of napkins!!! Note: Our family loves the gravy
so much that I usually double the gravy recipe so there is plenty to dip the
beef sandwich into. We also like to put a lot of gravy on the bread before
adding the meat. Sometimes we add barbeque sauce to the sandwich before
eating it, for a different flavor, not a lot, just a touch, about 1 Tablespoon
or less to taste.
yodar
From: Hoojy
Subject: Re: My Visit to KirbyTheOG..
No, no, no! Not banana peppers! You want Giardinara, preferably *hot*
Giardinara. The proper way to order one of these is "gimme a Beef, wet and
hot," i.e. with extra "juice" (too thin to call it gravy) and hot giardinara.
The roll should be kind of soggy from the juices. It sounds weird, but it's
heavenly!
Living here in Chicago perhaps I take this stuff for granted, but without it,
a beef sandwich is just.....a beef sandwich.
For those who absolutely cannot find a jar of giardinara (also called pepper
mix, garden mix or chopped peppers) I might be prevailed on to ship some out.
Luckily for me, my office is just 3 blocks from the Scala Italian Beef
company, which is just across the street from the justly famous Mr. Beef (Jay
Leno stops there whenever he's in Chicago and treats his whole production
staff). I often bring a "beef' back to my office and enjoy it next to the
1912 Enfield cut-away which graces my office bookcase (and you thought I
wasn't going to have any C&R content!!!)
hoojy
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