One of America’s Favorites – Italian Beef Sandwich

December 7, 2020 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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An Italian beef is a sandwich, originating in Chicago, composed of thin slices of seasoned roast beef, simmered and served au jus (known by locals as ‘gravy’) on a long Italian-style roll. The sandwich’s history dates back at least to the 1930s. The bread itself is, at the diner’s preference, often dipped (or double-dipped) into the jus the meat is cooked in, and the sandwich is typically

An Italian beef sandwich

topped off with Chicago-style giardiniera (called “hot”) or sauteed, green Italian sweet peppers (called “sweet”).

Italian beef sandwiches are commonly found at many area hot dog stands, pizzerias and Italian-American restaurants in northeastern Illinois, southeast Wisconsin (notably Kenosha), Northwest Indiana, Fort Wayne, and Indianapolis. In recent years, Chicago expatriates have opened restaurants across the country serving Italian beef.

 

Italian beef is made using cuts of beef from the sirloin rear or the top/bottom round wet-roasted in broth with garlic, oregano and spices until cooked throughout. The meat is roasted at ≤ 350 °F (177 °C); this results in up to a 45% reduction in weight, but also yields the sandwich’s famous ‘jus’ or gravy. The beef is then cooled, sliced thin using a deli slicer, and then reintroduced to its reheated beef broth. The beef then sits in the broth, typically for hours. The inefficiency of this process, however, has started to concern many larger Italian beef producers and retailers. In response, some attempt to achieve higher yields by lowering the cooking temperature and placing the beef into food-grade polyester and nylon cook bags, which changes the outer appearance of the beef. Though this reduced time is sufficient for cooking the beef all the way through, it does not allow the jus to be harvested fully. Because traditional Italian beefs are dipped in the jus from their own roast, when this more efficient method is used, the sandwich’s potency is affected. Some companies add MSG, phosphates and other additives in attempts to reach for higher yields.

 

The exact origin is unknown, but many believe it was created by Italian immigrants who worked for Chicago’s old Union Stock Yards in the early 1900s. They often would bring home some of the tougher, less desirable cuts of beef sold by the company. To make the meat more palatable, it was slow-roasted to make it more tender, then slow-simmered in a spicy broth for flavor. Both the roasting and the broth used Italian-style spices and herbs. The meat was then thinly sliced across the grain and stuffed into fresh Italian bread.

According to Scala’s Original Beef and Sausage Company (formed in 1925), this meal was originally introduced at weddings and banquets where the meat was sliced thinly so there would be enough to feed all the guests. It rapidly grew in popularity and eventually became one of Chicago’s most famous ethnic foods: the original Italian beef sandwich.

The recipe was popularized by Pasquale Scala, and a group of his associates who started small beef stands in Chicago and used similar recipes, perfecting Chicago’s original Italian beef sandwich. Al Ferreri and his sister and brother-in-law, Frances and Chris (Baba) Pacelli, founded Al’s Beef in 1938, and Mr. Beef on Orleans co-founders Carl Buonavolanto Jr. and his Tony (“Uncle Junior” to the Buonavolantos) Ozzauto each set up shop.

Other Italian beef purveyors likewise set up shop in the 40s, many obtaining their beef from Scala Packing Company of Chicago. Chris Pacelli (Baba) (founder of Al’s Beef in 1938), Carl Bonavolanto Jr. and Tony Ozzauto (co-founders, Mr. Beef on Orleans in 1961), were among the group.

By 1954, a local restaurant Al’s Beef was advertising its “Pizza, Spaghetti, Ravioli, and Italian Beef Sandwiches” in the Chicago Tribune.

Mr. Beef’s founder helped his brother, Joe Buonavolanto, open one of the first Italian beef stands outside of the city limits.

 

There are varying degrees of juiciness, depending on taste. Nomenclature varies from stand to stand, but wet or dipped means the bread is quickly dunked in the juice; juicy even wetter; and soaked is dripping wet.

Most Chicago beef restaurants also offer a “combo,” adding a grilled Italian sausage to the sandwich. Different eateries offer hot or mild sausage, or both.

Typical beef orders are:

* Hot dipped: Italian beef on gravy-wetted bread and giardiniera.
* Hot dipped combo: Italian beef and sausage on gravy-wetted bread with giardiniera.
* Sweet dry: Italian beef placed on dry bread, topped with sweet peppers.
* Gravy bread: meatless Italian bread soaked in the juice of Italian beef, often served with peppers or giardiniera. Also known in some places as “Soakers” or “Juice-ons”.
* Cheesy beef or cheef: Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar); not all stands offer this.
* Cheesy beef on garlic: Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar) and the bread being pre-cooked and seasoned like traditional garlic bread; not all stands offer this.
Some order the “triple double,” which consists of double cheese, double sausage and double beef. Other even less common variations include substituting Italian bread with a large croissant or topping with marinara sauce.

 

Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots,….

October 6, 2017 at 4:50 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After I had Breakfast I went to McDonald’s to pick up Breakfast for Mom and Dad. Mostly cloudy and 83 degrees today. We had to have dad at the doctor’s office at 2:00, just for a follow up visit. For dinner tonight something new, a Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread.

 

I had been wanting to try the Wild Idea Buffalo – 3 LBS. SIRLOIN TIP ROAST for sometime now and they had them on sale so I grabbed one! I’m preparing from a recipe that’s from Wild Idea Buffalo, WET AGED SIRLOIN TIP ROAST. To prepare it I’ll need; Extra Light Olive Oil, Sea Salt, Black Pepper, Onion Powder, Garlic Powder, Thyme Leaves, Swanson Cooking Beef Stock, Red Wine, and Blue Bonnet Light Butter.

 

 

 

 

There is 2 ways you can prepare it according to the recipe. I chose the Method Two: Low and Slow. To start I preheated the oven to 210°. Then I placed the roast in a heavy roasting pan and placed it in pre-heated oven. Roasted at 210° for 30 minutes. Then reduced the heat to 190° and continue to roasting for 5 hours.

 

 

 

 

Remove the roast from oven and place it on a platter, cover with foil and allow the roast to rest for about 10 minutes. While the roast is resting place the roasting pan on the stovetop over medium high heat. Stir in the stock and wine scraping up the bits for the bottom of the pan. Bring it to a boil, then reduce the heat to medium and allow au jus to reduce to about 1 cup. Whisk in the butter and season to taste. While au jus is reducing, slice roast thin. Serve with the au jus, and enjoy! This roast was well worth the wait! Just incredible flavor and so tender. And the added au jus was perfect! When you get a chance you have to try the Wild Idea Buffalo – 3 LBS. SIRLOIN TIP ROAST along with the WET AGED SIRLOIN TIP ROAST recipe. The leftovers are going to make some awesome Sirloin Sandwiches!

 

 

A favorite I always pick up at Meijer are the Little Potato Company Savory Herb Potatoes. I have these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

I also prepared a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Pillsbury French Bread. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

WET AGED SIRLOIN TIP ROAST

The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts. The trick to the success is planning in advance, giving enough time for the wet aging to work it’s magic.

Ingredients:
1 – 3 pound Sirloin Tip Roast
2 – tablespoons olive oil
1 – tablespoon sea salt
1 – tablespoon black pepper
2 – teaspoons onion powder
2 – teaspoons garlic powder
1 – teaspoon thyme leaves
1 – cup buffalo stock or organic beef stock
½ – cup red wine
2 – tablespoons butter

Preparation:

1) Place frozen roast in it’s packaging on a plate and place in the back of your refrigerator. Allow roast to wet age for two weeks, turning roast over every 3 days.

2) Remove wet aged roast from the package in a clean sink and rinse under cold water. Pat dry with paper towels, and place on a platter.

3) Mix olive oil and seasonings together and rub into the roast. Cover and let roast rest at room temperature for two hours before cooking.

Cooking Options:

Method One – Hot & High, then Low & Slow

1) Preheat oven to 500°.

2) Place roast in a heavy roasting pan and place in the oven for 12 minutes.

3) After 12 minutes, shut the oven off and leave the roast in the oven for two and a half hours. DO NOT OPEN THE DOOR.

4) Remove roast from oven and place on a cutting board or platter. Slice the roast thin on the bias, keeping slices tightly together. Transfer the sliced roast onto a baking sheet. Pre-heat oven to 500°.

5) Place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.

6) While au jus is reducing, place sliced roast into the pre-heated hot oven, for 7 minutes to re-warm the outside of the roast. Remove roast from the oven and return to a platter or cutting board. Serve and pass with au jus.

Method Two: Low & Slow

1) Pre-heat oven to 210°.

2) Place roast in a heavy roasting pan and place in pre-heated oven. Roast at 210° for 30 minutes. Reduce heat to 190° and continue to roast for 5 hours.

3) Remove roast from oven and place on a cutting board or platter, cover with foil and allow the roast to rest for about 10 minutes.

4) While the roast is resting place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.

5) While au jus is reducing, slice roast thin on the bias. Serve and pass with au jus.

https://wildideabuffalo.com/blogs/recipes/54396097-wet-aged-sirloin-tip-roast

 

 

Wild Idea Buffalo – 3 LBS. SIRLOIN TIP ROAST
The sirloin tip roast is a tender, mouth-watering cut that’s perfect in the oven or crock-pot, and makes an excellent pot roast. Other options: cut our Bison Roast into bite-sized pieces for kebabs or into portion-sized steaks for Swiss Steak. No matter how you prepare Wild Idea Buffalo’s Sirloin Tip Roast you’ll find it a perfect entree for a feast. Taken from the loin primal, this roast is incredibly versatile. Each roast is 3 lbs.

https://wildideabuffalo.com/collections/monthly-special/products/sirloin-tip-roasts

Grilled Beef Recipes

June 27, 2017 at 5:16 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Grilled Beef Recipes. Delicious and Diabetic Friendly recipes like; Southwest Flank Steak with Tomatillo Salsa, Jerk-Seasoned Beef Skewers, and Coffee-Rubbed Beef with Red-Eye Beans. Find these and more at one of my favorite recipe sites, Diabetic Living Online. Enjoy and eat Healthy! http://www.diabeticlivingonline.com/

 

Grilled Beef Recipes

From grilled tenderloin to juicy burgers, these grilled beef recipes are bursting with flavor. We used lean cuts of beef and loaded up on veggies to keep these diabetes-friendly recipes low in fat, carbs, and calories. Pick your favorite, then toss it on the grill and enjoy!

 

Southwest Flank Steak with Tomatillo Salsa

Bring the heat to your next barbecue with this grilled beef recipe that has just 3 grams of carb per serving! Not only does the steak get a spicy marinade before grilling, but it’s also topped with tomatillo salsa to serve……

 

Jerk-Seasoned Beef Skewers

Orange slices are a unique addition to steak-and-veggie kabobs. Pull the low-carb dish together with a citrusy marinade…….

 

Coffee-Rubbed Beef with Red-Eye Beans

Coffee’s not just for drinking! We added espresso powder to this grill rub for an extra kick of flavor. Serve with homemade baked beans for a comforting low-carb dinner……….

 

 

* Click the link belowto get all the Grilled Beef Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/beef/grilled-beef-recipes

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