Chicago style italian beef sandwich 🥪 #shorts

Ingredients

- 2kg beef knuckle (I used dry-aged Carrara Wagyu knuckle but you definitely don't have to, I just needed to use it up)
- 2 tbsp grapeseed oil
- 1L beef stock
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tsp chilli flakes
- Salt and pepper
- 1 sub roll
- 2 heaped tbsp Giardiniera per roll

Method

1. Start by cleaning the beef up so there is no silver skin on the outside. Season generously with salt.
2. In a large fry pan over medium-high heat, get your grapeseed oil to smoking point and seal your beef on all sides.
3. Place your sealed beef in an oven-safe casserole dish and pour over the beef stock and the spices listed above.
4. Cover the top with parchment paper and place in 120°c oven for 1 hour or until the internal temperature of the beef reaches around 62°c.
5. Let the beef rest for 30 minutes in the hot liquid before removing and covering in clingfilm and placing in the fridge to cool.
6. Strain off the cooking liquid and put it in a pot to start reducing. Add 1 stock cube to boost the flavour and reduce the liquid until it just starts to taste too salty (you want it slightly salty so the sandwich is balanced).
7. Once the beef is completely cold, you can slice it - you want to slice it as thin as possible against the grain. If you don't have a deli slicer at home (come on andy, who does?) you can just use a knife but it's not going to be as thin as using a deli slicer.
8. To assemble the sandwich, slice your roll down the middle, add a very generous amount of the sliced beef to the hot liquid then quickly remove it and put it straight on the roll.
9. Place a couple of tbsp of Giardiniera on top and wrap it tightly.
10. Enjoy!

[TheAntiTrope]

Girl asked for a sandwich, my guy cooked the whole cow 🤣👏

[misterkunnyfunt]

Mich has been waiting 6-8 hours for this. what a nice guy.

[johnve]

I love the success of this incredibly humble, graceful and talented Man, thank you Andy!

[MartinGonzalez-slkj]

Only thing missing is Dunkin the whole sandwich in the juices 👌🏾🤤
True Chicago flea market style

[illiniguy]

As a Chicagoan, this brings a smile to my face.

[BigStash]

My man said "Yes Chef" and brought back greatness 🙏🏽🥃🤝🏾

[biro]

It’s incredible the amount of work needed for a sandwich 😃 Personally I never cut of the end tips, I like the chewiness of it

[Jmayz]

Looks great! We also dip the whole sandwich in the liquid. It hits different

[deathstarresident]

Her - Chicago style Italian beef sandwich
Andy - *Takes out half a cow from his freezer

[shadowkingX]

I’m from Chicago thanks you made us all proud

[Femmeeagle]

Greetings from Chicago! It rivals any Italian Beef I’ve ever had. Looks so good!

[kezp]

Getting to try those chicago sandwiches dunked in the drippings was a real highlight of my trip to the USA... So unbelievably delicious

[Randomly_Random]

Customer : Chef why did you eat my Sandwich ?? 😭

[MarquiisThaaKiing]

So thats what FBG BUTTAH snitched on Lil Jay for?? “Italian Beef & Pepsi” 🤣🤣

[rafaelthomas]

I swear Chef Andy has at least 3 whole cows sectioned off and always ready to go in his dry ager. Ya gotta love it!

[WitheringAurora]

"That'll be 500 dollars, we had to specifically prepare this for you and you alone"

[MrGoodSir]

chicken pot pie, my favorite recipe my mom made growing up

[erato]

I just got one from Portillo’s yesterday. It’s a classic. Always hits the spot.

[dylanwilson]

I made an amazing steak sandwich recipe that I think everyone needs to try.
Cook steaks to be medium rare and slice them. Use brioche buns and toast them with a little bit of butter. Sautee mushrooms (king oyster mushrooms are the best imo) wirh garlic and olive oil and Sautee onions in the same pan you sauteed the mushrooms. Heat up some mushroom gravy and assemble as so.
Dijon mustard on the bottom bun, steak slices, sautéed mushrooms and onions and then pour a little mushroom gravy over top of the sautéed veggies and finish with the top bun. Simple recipe but the sandwich is truly amazing

[Grossbianca]

I would really love to see your take on "Lachsklößchen" (german for salmon dumplings). It's made by throwing fresh salmon, an egg, creme fraiche or just cream and lemonjuice in a blender, forming them with two spoons and poaching them in saltwater or vegetable broth. Can be served with all kinds of things, but I love them most with sauce hollandaise or lemonsauce and rice.