Monday, November 16, 2009

Beef Sando Recipe

Here is my version of the Classic Chicago Hot Beef Sando:
8lb Top Round Roast, slightly trimmed up
20 cloves Garlic
2 tablespoons crushed Black Pepper
2 tablespoons Onion Powder
2 tablespoons Dried Oregano
1 tablespoon Red Chili Flakes
8 Beef Bullion Cubes
16 cups water to start

Preheat oven to 400 degrees. Place large roasting pan on stove and bring water to a boil. Add the beef bullion cubes and disolve. Mix the Black Pepper, Onion Powder, Oregano and Chili flakes together. Make slits all over the roast and insert the garlic cloves. Rub the roast with the dry mix and add the rest to the water. Place a rack over the water mix and place the roast on it, cover and place in oven. Roast for about 3 1/2 hours or until internal temp is 140. During the roasting process you may need to add more water, I added about an additional 12 cups during the process. Remove from oven and let cool for 30 minutes, then place in refridgerator for a couple hours before slicing. Strain your jus into a pan and set aside. When the roast has firmed up, slice as thin as possible against the grain, a meat slicer is ideal. Reheat the jus and adjust seasoning, either by adding a little more water if to salty or a little salt if to bland. Take your sliced meat and put in the heated jus for a few minutes to warm up, place on a soft roll. Here is were variations come in:
1. You can add sauteed peppers
2. Add peppers and provolone and put under broiler
3. Do 1 and 2 then dunk the whole sando in the jus, which we did
4. Do 1, 2, 3 and then pour more jus over it once its on the plate, which we did
You should be able to get 10-12 piled high sando's from one roast.

No comments:

Post a Comment