This organic, raw hummus is a welcome change from the usual cooked variety. Because all the enzymes are still present, very little gas is produced. Making a well in the center and pouring some olive oil inside it is how I serve this. Serve alongside pita bread, carrot, celery, or small romaine lettuce leaves.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- 1 ½ pounds boneless beef chuck, cut into 2-inch pieces
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 6 cloves garlic, sliced
- 2 tablespoons white vinegar
- 1 tablespoon dried oregano
- 1 ½ teaspoons salt, or to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
- ¼ teaspoon red pepper flakes, or to taste
- 3 cups chicken broth, or as needed
- 4 ciabatta rolls, sliced in half
- 1 cup chopped giardiniera (pickled Italian vegetables)
- 2 teaspoons chopped fresh flat-leaf parsley
Instructions
- Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
- Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
- Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
- Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
- Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
- Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
- Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 1399 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I didnt like stew meat for this dish. Top round or sirloin tip.
recipe was good, only change we made is we added chili flakes.
Used a slow cooker and added cheese and pickles while toasting the bread. It came out pretty good, but the meat itself was still a little bland. Could use some more seasoning!
Super easy and delicious.
Amazing! I made this in my slow cooker following the recipe as written. So delicious. I will definitely make this again.
These were fantastic!!! Thanks Chef John!!!
I made this recipe using elk round steak topped with a Mozzarella cheese and it was very tasty. Addionally, toasting the buns add a little more for the juices to absorb. Great Recipe!
use beer instead of beef broth. any low cost beer will do. do not cover meat with liquid. about half way
Used beef broth instead of chicken. It came out amazing and I used the broth to dip the sandwich in. Yum!!!
absolutely delicious! And I’m from Chicago!
Delicious!
Delicious!
This is our favorite Italian beef recipe!
I made this with a roast in my slow cooker. I was not sure about the giardiniera, but it was delicious.
Very good! I cooked it in the pressure cooker and only used 1 tsp oregano. Didn’t use giardiniera because we don’t care for it, but added roasted red peppers and provolone cheese to the sandwich. Some family members even added garlic aioli to the sandwich. Very tasty! Will definitely make again!
Good attempt at Chicago Style but beef broth must replace chicken broth and real Italians use soy sauce not vinegar. :Being from Chicago, I was not offended by the way the meat was cut, but many here insist on thin sliced.
OMG new favorite sandwich! I read a couple recipes on this site for Italian beef sandwiches… I stuck most closely to this recipe as I trust Chef John but I did incorporate advice from several other recipes! I cut up two 3-lb chuck roasts into 2″ chunks, seared in olive oil with 2 packets of dry Italian salad dressing. When meat was browned, I added a head of chopped garlic, 6-cups of chicken broth (6-cups water, 5-cubes), 1-tsp oregano, 2-tsp basil, 2-tsp Italian seasoning, 1/2-tsp pepper, and 1/2-tsp salt. Brought this to a boil then allowed it so simmer uncovered on low, stirring occasionally, for about 4-5 hours. I removed the meat chunks with a slotted spoon. The meat pulled apart easily as the taste was insanity!!! The remaining au jus was perfection. I jazzed up my hogies by spreading prepared horseradish on one side (under the meat) and fresh garlic butter on the top half. I loaded up the horseradish side with my shredded beef followed by roasted red peppers, thick slices of mozzarella cheese, and sliced peperonici peppers. Broiled the opened sandwiches for 2-minutes (until cheese melted and garlic butter bubbled), then served with a bowl of the beef jus for dipping. Wow. Just WOW. Very salty but well worth it.
As an “inspired” dish this is pretty good! But definitely NOT what you’d get at a Chicago institution like Al’s beef or something similar. I did it exactly like you did but would probably do it in a slow cooker next time. The gravy was delicious and the seasoning was spot on! But needs to be done in the oven and sliced on a slicer before soaking in gravy to be 100%.
Like some others I made the meal as directed but browned the beef then cooked meal in the slow cooker. I used less salt as well. It was delicious; my girlfriend and I happily had it for lunch and dinner the day after. We will also be doing this with roasted peppers next time instead of pickled vegetables as we did not like the giardiniera at all.
I took some liberties with this recipe and used what I had on hand. Instead of making it as a sandwich filling, I made this as a meal served over garlic mashed potatoes. I also substituted venison stew meat, and cooked it in the slow cooker. I browned the meat, put that in the slow cooker; then browned some onions, garlic, and sliced mushrooms. Deglazed the pan with a little white wine and balsamic vinegar instead of white vinegar. Poured that all into the slow cooker; added the broth, thyme rosemary, salt, pepper, bay leaf, a little paprika and oregano. I let that cook on high for a couple hours, then turned it to low to let it finish for a few hours more. About 1 1/2 hours before it was done, I threw in some diced green pepper. This was really delicious and different. I liked the little tang that the vinegar added, and it really covered up the game-y flavor that this particular venison had. Easy to make in the slow cooker for tender, fall apart meat–even if it’s a tough cut. Thank you Chef John!
I grew up eating the real deal from my uncle’s restaurant in Chicago. This is a bit different but it is simply delicious. It’s good with provolone cheese melted on it though I prefer it plain. I used my homemade giardiniera and next summer during pepper season I’m going to can extra just to use in this recipe! Thanks, Chef John!