Chicago's Italian Beef | My Sandwich Obsession EP1
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- Опубліковано 4 чер 2021
- Welcome to My Sandwich Obsession. Today We are making Chicago's Italian Beef Sandwich.
Recipe for Italian Beef Sandwich: twoguysandacooler.com/italian-...
If you want to have Chicago's Italian Beef Sandwiches delivered to your doorstep, check out Portillos restaurant: www.portillos.com/index-shop-...
If you don't want to make Giardiniera you can buy some here: amzn.to/2SZwOyv
In this video we used
Meater + (Meat Thermometer): amzn.to/34RbxJO
Roasting Rack: amzn.to/3ckyDwN
Cambro Bin: amzn.to/3uUdMGW
Cambro Lid: amzn.to/34NLnaL
Kitchen Boss Sous Vide: amzn.to/3gfUVkt
G-3 Mini Butchering knife: tinyurl.com/uef5fuv4
G-4 Butchering Knife: tinyurl.com/kmn3tez5
G-5 Butchering Knife: tinyurl.com/25y3r5vj
FN Big D-7 Chef's Knife: tinyurl.com/3dpsr2y2
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Kamado Ceramic Grill: www.grillagrills.pxf.io/kjrkWx
►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y224z7ke
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Meat Mixer: tinyurl.com/yc8hrkt9
Meat Slicer: amzn.to/31XV19q
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Butcher Twine & Dispenser: amzn.to/35QFhIa
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
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Eric
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I've never seen red wine vinegar used in giardiniera, most recipes call for straight white vinegar. I'm sure it tastes great, just never seen it. I tend to make my Italian Beef with whatever cheap, tough cut I can get (usually some sort of round roast) and sous vide it at 135F for 24 hours, finished with a quick blast from the broiler. It's not for everyone, but I love a slice of provolone in mine. Thanks for spreading the love of this sandwich!
I too am obsessed with sandwiches. I am stoked for this series!!!! This Italian beef looks amazing!
Thanks. We've got some epic episodes lined up!!
I have yet to experience an Italian Beef sandwich, but it's looks so delicious! Love the way you brought the meat up to temp in a sous vide bath without worrying about it over cooking. Really enjoyed the video and looking forward to the upcoming videos!
Thanks Rus. The Sous vide trick is great, especially when there's lots of sandwiches to make😁
I worked at a sandwich pub kind of place for a while. We had an insert in the steam table filled with au jus to drop the meat into to reheat it and keep it juicy. Worked great.
Pastrami with home made sauerkraut and swiss cheese on a hoagie bun is my favorite. But Italian beef is a close 2nd.
if you are ever in the chicago area...go to johnnies in elmwood park. I promise that you will never ever have such an amazing sandwich....and you will always compare every other beef sandwich to this place.....nothing comes close
fire box pizza, italian beef, sausage and gardenera, now that's chicago.
Being italian myself i love giardiniera. I would've never thought to put them together can't wait to make one... thanks for all your videos.
The series we've all been waiting for
Sandwiches are my favorite meal. Really excited by this news series!
Thanks!!
Great video....Thank you! Everytime I land at O'Hare, I hope to have a 2 hour time frame between flights, so I have time to get an Italian beef & a Chicago dog!!!
I'm watching this again and mouth is watering
That looks great
Thank you my friend
You're killing me! Looks a little labor intensive but I'm definitely going to try this. Thank you for posting it!
Great concept! The torta should be included in this series, as well.
took ownership in the title, updooooot
Portillo's.....!!!! I'm so happy when you said the P word. I'm now in Louisiana & still order their products! Thank you so much for sharing. I enjoy your channel!
looks amazing!!! we'll have to give this a try
I hope you do. Very tasty sandwich!
Absolute heaven! I just added fresh grated horseradish!!!
I'm one of your newest subscribers, awesome content on your channel ! In 2008 I commuted to Chicago for work and rented a condo in Park Ridge that had an Al's Italian Roast Beef right next door but because I rarely eat fast food, it wasn't until I was watching a "Best of..." program on the food channel that happened to include Al's, I promptly ate there the next day for lunch and wow... I had been living there in that condo for probably 3 months and I'd wasted all those opportunities to eat there !!! Al's Italian Roast Beef sandwiches are phenomenal and not to be missed ! I've developed my own recipe but not satisficed with the giardiniera and will try your recipe, thank you for sharing ! BTW, I used to order my sandwiches double dipped, spicy and sweet and with a side of au jus, my mouth is watering haha !
Whata small world, I have a buddy that lives in those units, opposite side of Higgins, well his units parking lot backed up to Al’s…which is actually long gone now. Al’s is good but Johnnies Beef is top notch, there’s Mr Beef too, which a childhood friend runs, downtown on Orleans. All have their special flavors, nothin like da Chi beefs….
Gotta have em dunked
@@norskibull2.021 I checked Google Maps and then Al's website and saw that Al's is no longer there in that location after I made my comment a couple of weeks ago, I sure miss that place but I did make it to the original before I left Chicago. I've got some great memories of living in those condos, and I had a great time living in Chicago, exploring new places to eat. I didn't know much about the local food when I first arrived, beyond the pizzas, and one day I got a little turned around on one of the bike trails from being in those dense woods where you couldn't even see the sky and I asked another bicyclist if he knew in what direction the nearest major street intersection was and he tells me, we're only a couple hundred yards from Superdawgs. When I told him I wasn't familiar with Superdawgs, he looked at me like I was an alien and remarked, "if you like hotdogs, real hot dogs, you need to know about Superdawgs," and also, "there are 3 major food groups for Chicagoans ! Chicago 'dogs, Chicago deep dish, and Chicago Italian roast beef !" I rode over to Superdawgs right then, seems like it was on or just off of Devon and he was absolutely right. I had three different dogs and all three were great, relish and all ! Thanks for the recommendations, wife and I are planning a trip to the windy city next year when we visit our daughter in Lexington, Ky and we plan on eating our way around the city !
@@aabikrman haaaha thanks for tha good laugh, I know exactly what area ya where riding, what a funny story, can totally picture the whole situation…I had something similar right before covid hitting, I was over there grabbin a dawg, and there was this guy there talking pretty loudly with a bit different of an accent, I said you ain’t from around here are ya, he was on vacation from Florida. He was SO excited about trying the bbq sauced Polish with grilled onions. He went on a 5 minute rant about not having ANYTHING like SuperDawg down by him, how wonderful of a place it is and that he’s ate there every day for the last wk. I Told him there’s so many more joints to hit up but he was car-less, so it all made sense. Nonetheless he happily tried everything on the menu and couldn’t stop boasting about it… I bet those types of stories happen all the time, but yours is better, being you just so happened to stumble upon it like that 😄. Definitely one of the many classics….one of my fav joints is Nick Gyros off of Harlem and touhy, definitely my favorite homemade gyro, their chicken kabob plate is really done well too.…. So I have a feeling you haven’t heard, but Wallys and Perry’s pizzeria both just closed up shop, on the same night of all things. I hope you were able to experience both of them before heading outta the area….can’t beat the food scene around here, whether city dwelling or da burbs… have a nice trip back, when ya flock to the area, may the food Gods bless your experiences. Thanks again for tha laugh
@@norskibull2.021 Haha, that's funny about Superdawg's and the guy going on and on about it and I can certainly relate. The sausages and "hot dogs" so commonly sold in other places should be outlawed and then when you get a good quality one, it's wow ! That's heartbreaking if Perry's closed ! I don't think I ever made it to Wallys but that sucks they both closed and on the same night... Thanks for the reco regarding Nick Gyros. I get hungry thinking about all the great food I used to enjoy up there ! Stay healthy !
These videos are my reason to live
Thank you! Would love to see your knot tutorial
Love it!!! Please tell me you're going to do a Philly Roast Pork Sandwich
Great sandwich
Ditto...nice job.
Your channel is very wonderful and I learn a lot from you, so I hope to add the Arabic language in the translation list so that we can continue. I wish you success and thank you
I suffer, wish I could have some. Will make it.!Chicagoan loving in Mexico. Miss this Very helpful
Beautiful Eric, cant with for the Philly Cheese
Perfection at its best....just like everything you do. Thank you for always sharing your recipes....I made your Spanish Chorizo Salami recently and my Italian friends and family swear the smoked paprika salami tastes 'just like home"...(I didn't have the heart to tell them the truth lol)...
LOL. That's the best compliment!!
I'm in Portland Oregon. Here the best Chicago Italian sandwich is from Michael's Itialian beef and sausage Co. Great sandwiches and the giardiniera is lacto fermented. It is amazing and I was wondering if this is an earlier traditional way of making it.
The beef is done well in the seasoning on the beef is right. But you got to admit that giardinera is a bit funky. And I love coriander seed and chipotle powder, but it’s a bit weird for this. Couldn’t tell if you used Serranos or jalapeños. But Serranos are the correct pepper for this. As a kid, I actually worked a summer at iL Primo foods making the giardinera. And yes, Johnnies is the best. Also, don’t underestimate sweet peppers.
I love self inflicted punishment! I just started fasting for the day and clicked on this video. Torture never looked so good.
I miss Portillo's! Best beef and Sweet peppers in the world!
I make giardiniera all the time. I have never used vinegar in it. I don't believe I have ever had one with it in there.. I will have to give it a try, I'll bet it gives it a nice punch.
Great video! I live in the Dallas area and would love to come support you and your team! Where can I find y’all?
This is one of my favorite sandwiches. You have to get it with spicy giardiniera. I thought it was typically braised rather than dry roasted so that the braising liquid can be used for saucing or dipping. Is the dry roasting with a separate au jus your unique take on this?
For the giardiniera, have you tried fermenting for three days in a 2 percent salt brine? I wonder if that would provide the needed acidity so you could skip the vinegar. I personally prefer giardiniera packed in oil only.
Another great video!
Hey Joshua. The cooking method is different for each piece of meat. I find dry roasting sirloin delivers the best results for the meat but of course there's no braising liquid so I had to make the au jus. If you braise though like an eye of round then the au jus is basically made for you 😁. Fermenting the vegetables for a week (or 21 days) in a 2% would certainly work. Just like sauerkraut... I'll have to give that a try next time... Thanks for the comment..
Philly Cheesesteak rules.
How did you get the juices for the au jus?
Your Killin me. Looks delicious. Al's for the Win !!!! Best beef sandwich on the planet. Portillos, not to much, like the McDonald's version of a beef
Back in the 90's my car wouldn't drive past the Beef Villa on Larkin Ave. in Elgin.
There was that famous slurp in the bite. Maybe it isn't so bad.
Can the Giardiniera be stored in a water bath canning method?
Do you ever do a fermented giardiniera or only vinegar style?
sometimes i'll do a fermented version. Takes a little longer but super tasty
I can taste how good it is, or will be.... Thanks....
You are most welcome!
You promised a recipe link or ingredient list for a smaller quantity giardinara for home cooks.
Se ve increíble y debe saber mejor 🤤 jajajajajajaja felicitaciones 👏
gracias
Next time wrap it tight in parchment paper.
ooh my goodness, this is one my favorite all time sandwiches. 250 sandwiches do you have a restaurant or is this a catering gig?
If you do try philly sandwiches next please base it off of Dalessandro's Steaks , none of that tourist crap. dalessandro's steak with provolone or cheezwiz is fine but you need the chery peppers in there. great job.
Thanks. Mine too!! I agree. Dalessandro's rocks a cheese steak!! I own a restaurant and we though it would be fun to offer Italian Beef as a gig..
I am sorry, but as someone who grew up eating Italian beef from mom-and-pop places in Chicago, I absolutely feel the need to comment. First and foremost, I don't think there is a person in the entire Chicagoland area who pro-announces Giardiniera the way you are pro-announcing it, I've watched many other videos here on UA-cam about people trying beef for the first time, and in most of them they ask how to pro-announce Giardiniera, it's Jar-Din-Aire-A and I don't think I've ever seen or tasted Giardiniera made with red wine vinegar. Second, you forgot that there are a number of ways to order a beef and one of those is sweet or with green peppers. Third, when you chop up beef like you did that's more like a Philly Cheesesteak or Boston's North Shore beef. The only place I know of in the Chicagoland area that comes close to having chopped up like beef is Al's. And number 4 is that the bread used on a beef sandwich is paramount, if the bread isn't right the sandwich isn't going to be right, it has to be able to be served dry, dipped, or wet, it's supposed to be a hot mess. Personally, throughout the years, I've had family and friends who have tried to copy beef recipes and haven't come close to what you get at the beef places themselves.
When you say "pro-announce" do you mean "say it correctly"? 😉
Thanks for your comment. Your opinion is much appreciated.
I ordered the Chicago's Italian Beef from Portillo's.... I DO HOPE this does not become an obsession until I can get the ingredients made.... HAHAHAHAHAHA....
Oh SANP!! That's what I'm talking about!! You are going to love it!! I forgot how many sandwiches you get with an order. Is it 8 or 10 or something like that? My mouth is watering just thinking about it🤤 . Once you get it and eat one you'll have to let me know what you think!
@@2guysandacooler 8 sandwiches for $90... shipping included... For 8 gourmet meals, I had to give it a try.... I think I have to quit watching your channel for a short period... NOT !!!!
LOL
You gotta dip that thing.
IS THE INSIDE OF THE CAMBRO CONTAINERS SMOOTH OR ARE THOSE RIDGES ON INSIDE TO??
at 11:24 you can see the inside better. It has a small shelf about 5 inches down
@@2guysandacooler wow that was a fast reply!!! btw, i absolutely love your channel. anytime ppl make crafts accessible i am appreciative. you are my go to channel for cured meats and cheeses rn. i alsolikel "gouga foods" and his sister channel "sus vide everything" because he does allot of dry age meat experiments, but you are the more focused informative channel. i have made a few cured meats in frisge but that's about it atm, but will be diving deeper soon. i really try to make and grow my own food as much as possible even with just 1/4 acre lol. as i say craftsmanship and self reliance are things we cannot lose as a society. so thanks for passing on your art/science
You are very welcome. I appreciate the comment. If you run into any issues during you journey be sure to hit me up. I'm here to help😁
@@2guysandacooler thanks brotha!
Do you have an restaurant in Dallas area?
no sir. My restaurant is in Latin America 😁
@@2guysandacooler oh okay I was definitely showing up if you had one in Dallas
Sorry, I saw it….had to look at the recipe.
All good
How can I get it sent to my house I live in Mississippi
What about Jay’s Beef in Chicago
Chicago has enough "beef" as is
In your recipe the kosher salt and the rest is that the amount you used for that roast you have shown in the video. I'm trying to gage the quantity of each spice, is there something I missed in the video? I would love to here back from you.
That is correct. Under the section "for the roast" all of those spices are mixed together and sprinkled over the roast. I believe the recipe is for 5 pounds (2270g) of meat.
@@2guysandacooler
I made this Italian beef. It turned out perfect. Thanks for sharing your video.
They already got the giardiniera so I don't have high hopes for the ju
Yes sir I don't think you posted the recipe for the Au jus
Check the link in the description box. It's part of the original recipe
Never seen a good giardiniera with onions in it
You'll have to try this recipe and then tell me what you think..
Thank you for the proper pronunciation of Giardiniera! As an Italian-American, I cringe when I hear it pronounced 'Jar-din-aire' as they do frequently in Chicago....
Show me the knots!
Your killing me smalls!! I want to lick the screen!!!
I’m surprised no cheese.
LOL. I've got a knots video coming up😁.
Do you have a instagram account
Hey Glen. No, I'm a social media dinosaur. Only You Tube for me 😂😂.
@@2guysandacooler I just made your black salami and it was tasty 😋. Just want to share your credit too
Praise Yahweh Almighty Father's and Yahshua Almighty MessiYah HALLYLUYAH
Als beef went to garbage.
What a shame. Last time I was there it was about 15 years ago...
Great video, thank you!
FYI, they're not "hah-lah-pee-nos". They're "hah-lay-payh-nyos". You are great at pronouncing Giardiniera correctly, so Jalapeños shouldn't be too much for you. ;)
LOL. Thanks for the grammar help. Sometimes the Gringo in me rears it's head
@@2guysandacooler :)
Sorry... just a pet peeve of mine. Former NYer here, so I used to say it that way too. Also used to say "Chipolte" lol. Living in TX for 23 years, so now I'm a little bit of a pronunciationnazi. I love your channel, man! You have one of the best on YT!
@@imhangryyall No Sweat!! What's crazy is that I'm actually 50% Mexican😂😂🤣🤣🤣 on my mom's side and I speak fluent Spanish!! Thanks for the comment. I'm glad you are part of the 2 Guys team!!
SHUT your dumb ass up!!! I don't see any video's from you!!!
That’s not a sirloin !!!! That’s an outside round !!!!
Stop saying giardinara like that
Why? Don't you want to hear it pronounced correctly?
@@2guysandacooler Congratulations you caused secondhand embarrassment for yourself. Good lord man, have some self respect 😂
@@rossh8293 You should really hear yourself right now!! You don't make any sense! 😂😂🤣🤣. Thank you for the comment, you made my day!
He fked up the beef seasoning. Jesus Christ dude. It's a if you've never been in an Italian kitchen ever.
If you handed that to me I would be pissed, every beef in Chicago is dipped in the beef. Then again you did pick Portillo’s as you favorite beef spot, and that is so commercial 😒
Not every beef in Chicago is dipped!!! 😂😂😂😂 That's why it's an option🤣🤣
Omfg chopped.... that's not..omfg
thats like 400 dollars of meat.
LOL. It's a lot of meat!
I have a better recipe for beef mine is indistinguishable from Portillos