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Making Authentic Italian Beef At Home

I'm not eating an Italian beef unless it's literally dripping.

I'm not eating an Italian beef unless it's literally dripping.


French Roll:

  • 2 cups (450g) water

  • 18g (5 teaspoons) instant yeast

  • 2 tablespoons (18g) sugar

  • 2 tablespoons (24g) vegetable oil

  • 4 3/4 cups (800g) Bread flour

  • 2.5 teaspoons (12g) fine sea salt

Beef Stock:

  • 4 lbs (1814g) oxtail

  • 3 lbs (1360g) beef soup bones

  • 2 onions, quartered

  • 3 ribs celery, rough chopped

  • 1 head garlic, cut in half

  • 1 carrot, rough chopped

  • 1 tablespoon (9g) peppercorns

  • Water

The Beef:

  • 4 lbs (1814g) Top round or chuck roast

  • Salt and pepper to taste

  • Homemade beef stock

  • 1 teaspoon (2g) red chili flakes

  • 1 tablespoon (7g) paprika

  • 1 tablespoon (8g) celery seeds

  • 5 heads of garlic, cut in half

  • 1 yellow onion, quartered with the root bottom attached

  • 2 teaspoons (5g) mushroom soup base powder *optional*

  • 1 bay leaf

  • 4 sprigs of fresh oregano

  • Vegetable oil for cooking

Chicago Style Hot Giardiniera:

  • 1.5 cup (360ml) white distilled vinegar

  • 3/4 cup (177ml) water

  • 1.5 tablespoons (16g) kosher salt

  • 3 tablespoons (45g) sugar

  • 4 banana peppers, sliced

  • 1-2 large carrots, sliced

  • 5 ribs celery, ½” cubes

  • 4 serrano peppers, thinly sliced

  • 1 cup (200g) extra virgin olive oil

  • 7 sprigs of fresh oregano

  • 1 tablespoon (8g) of celery seeds

  • 1 tablespoon (9g) of black peppercorns


French Roll:

  1. Preheat oven to 375F.

  2. Pour water into a stand mixer bowl, add sugar and yeast; mix to dissolve and let it sit for 1 - 2 minutes, then add vegetable oil and ½ of the total flour. Set up the spiral attachment and mix on low speed until combined.

  3. Add the remaining flour and salt and mix for 3-5 minutes or until the dough forms a ball, and pull away from the bowl's sides for about 3 - 5 minutes. (Add a splash of water if needed.)

  4. Place dough in a greased bowl, cover with plastic wrap, and rise for 1 - 1.5 hrs or until doubled in size. Next, punch down your dough, turn it onto a floured work surface, divide it into 4 even pieces, and shape each into a light ball. Cover with greased plastic wrap and let it rest for 15 min.

  5. Remove plastic, place a piece of dough on a floured work surface, and form it into an oval. Next, fold it over, pinch the sides together, roll it into a 16” x 3” log, and repeat with another piece of dough.

  6. Place 2 loaves on a parchment-lined baking sheet. Flatten the logs slightly and cover them with greased plastic wrap for 45 min.

  7. Spray loaves gently with water (optionally slash the top of your dough with a sharp knife in a diagonal in 3 - 4 intervals across the length of your log) and bake for 25 - 30 minutes or until deep golden brown. Cool completely, cut the ends, and divide into 2 evenly size pieces.

Beef Stock:

  1. On a foil-lined baking sheet, add oxtail and beef bones, spray them generously with cooking spray and bake for 475F until deeply brown, about 40 - 45 min.

  2. Place bones into a large pot, along with onions, celery, carrots, and peppercorns. Cover the bones with water. Set over medium-high heat, and bring to a boil, then reduce the heat to low and simmer for 3 - 4 hours or until reduced and a deep flavor.

  3. Strain your broth through a fine mesh strainer and reserve.

The Beef:

  1. Preheat oven to 350F

  2. Dry beef thoroughly with paper towels, and season very generously with salt and pepper to taste. In a large dutch oven, add enough oil to cover the bottom, heat vegetable oil until very hot, and sear the beef for 3 - 4 minutes or until a deep brown color; repeat on all sides.

  3. Add beef stock to nearly submerge the beef, then add the rest of the ingredients and bring to a boil: reduce the heat to low, cover with a lid, and place in the oven for 1 hour or when the internal temperature reaches 130 - 135F.

  4. Remove the beef, put it on a baking sheet, and place it in the fridge overnight. Once your beef is thoroughly chilled, slice it as thinly as possible, ideally using a deli meat slicer.

  5. Strain your braise liquid into a large pan, heat until a light simmer, and add all your sliced meat.

Chicago Style Hot Giardiniera:

  1. In a saucepot, add vinegar, water, salt, and sugar; heat over medium-high until a light simmer.

  2. Place banana peppers, carrots, celery, and serrano pepper in a heat-proof container, then add simmering liquid and olive oil.

  3. Sachet.- On a piece of cheesecloth, add oregano, peppercorns, and celery seeds; wrap tightly with a piece of kitchen twine.

  4. Add a sachet and press down so it stays submerged. Cool down at room temperature and reserve.


  1. Preheat oven to 350F.

  2. Cut a roll leaving one side attached, and bake for 5 - 6 minutes. Stuff your roll with the desired amount of sliced beef as you want, then add a generous spoon full of your giardiniera

  3. Dunk one or two sides in the jus, wrap up your sandwich with parchment paper or sandwich paper, cut it in half and enjoy.

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