Chicago on my Mind/Italian Beef recipe
Have been getting texts all morning from Chicago friends about the Polar Vortex hitting them this week. Supposedly MINUS FIFTY WINDCHILL! Good grief. I will do my best not to whine about Kentucky winters anymore.. Could just be a coincidence, but I got the urge to make an old Chicago favorite for dinner today, Italian Beef.
Nobody who has ever lived above the Mason-Dixon Line (stretched to the western tip of Illinois) or east of Indianapolis seems to be familiar with Italian Beef sandwiches. Whenever I’ve made them for southern friends, they all seem to like them very much, so here’s a recipe that may be new to you, and it couldn’t be easier to make.
You need: one rump roast. 1 box of beef broth or stock.
1 jar each of pepperoni peppers and gardiniera, hot or mild
Throw all together in a dutch oven, cover and put it in the oven at about 320 degrees for about six hours. No salt, pepper, nothing. Adjust your oven temperature so that you only see an occasional bubble rise to the top, If it’s simmers non stop, the temp is too high. You’ll know it’s ready when the meat shreds easily. I’m sure you could cook this in a crockpot, but I never have.
Use a sturdy roll to serve as a sandwich. We used to use Gonella Italian rolls, but I can’t find them here in the south. La Brea’s Teleras work well. Some people like to add mozzarella cheese on top of the meat, but I’m a purist.