Chicago Style Italian Beef Jeff Mauro
If the thought of slow-roasting beef for hours just to make hoagies sounds like entirely too much work to muster, you have not tried Jeff Mauro's Italian Beef Sandwiches. If you had, you would have just one resounding answer: Worth it.
The dish is the Food Network star's most sought-after recipe, he says, and not just because it makes a sandwich that can hold its own against Chicago's finest delis. It also makes one killer pot roast, which you can easily halve and serve it with roasted vegetables for dinner, then use the leftovers for a set of unforgettable sammies the next day.
Mauro visited the kitchen to show us exactly how he makes the dish (which you can check out in the video above), and as he cooked, we grilled him on what it takes to make a pot roast so good people fall in love at first bite.
Save on Red, Splurge on Stock.
Mauro uses red wine and beef stock to cook his pot roast, and when it comes to cooking, it's crucial to get the right high-low mix. As in, go for the highest-quality stock you can find, and choose the lowest-priced wine you see in stores.
"I keep a bottle of dry red wine that's about $4.99 in my kitchen to cook with. Sometimes it sits there, next to my microwave, for a good six or seven days, but I don't let it go to waste. I use that," says Mauro, who also runs Pork & Mindy's, a carnivore's paradise in Chicago. "I know I'll be ostracized for this, removed from the community and possibly blackballed, but it's true."
Li(hiss)sten Closely.
Give the dutch oven a few minutes to heat up before adding in the meat. It should make a sizzling or hissing noise as soon as it hits the pan, Mauro says, which gives it a good sear—and will add plenty of flavor to the au jus you make later.
Know What the Fond You're Doing.
Part of the reason that sear is so critical is because it helps create fond at the bottom of the pan. Fond is, essentially, bits of browned sugars, carbs, proteins and rendered fat from the meat, which will look like browned bits or flakes.
Once you've seared the meat on all sides, take it out and set it aside, and then it's time to put that fond to use. That's when you add the red wine and stir up the fond, deglazing the pan to create an out-of-this-world brown gravy.
An Epic Sandwich Hinges on This.
When you're shopping for hoagie rolls, look for the hinged kind; that is, bread that hasn't been sliced entirely in two pieces, so it opens and closes like a book. That will help keep the shredded beef, sweet peppers and pickled vegetables from falling all over your lap—and give the au jus just a little more bread to soak into. You'll love it that way. Trust.
Get Your Giardiniera Right.
For a true, Chicago-style Italian Beef sandwich, you need giardiniera—AKA pickled vegetables—but not just any old kind: Look for oil-packed giardiniera, not vinegar-packed.
"You want that oil and those spices to sit on top of that meat and really soak into the bread," he explains.
If you're having trouble finding it in stores, fear not: Mauro even has a recipe to make your own. Just make it two days ahead of time, so the vegetables have time to really absorb the seasoning.
Know that you know what to do, there's only one thing left to do: Make it yourself.
Get the recipe.
If you want some of Mauro's secrets to making the best (and messiest) sundaes check out this video of him making a bit of a challenging sundae for us:
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Source: https://www.delish.com/cooking/videos/a47153/jeff-mauro-italian-style-pot-roast/
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