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[Gumby]

homemade Chicago beef (or Italian beef) sangwitches for us at Superbowl. Homemade giardeniera relish on the beef, the whole sangwitch dipped in au jus, YUM. Low fat, high mess ratio. Going to make the baguettes at home for the first time this year. Some wings (gotta), lots of good beer (Kona Firerock ale is my current fave) and some noshes for between meals, haha.

Then again, I might just drive to Harmony and watch the Timbers 94s play EFC. McMenamins Pub is a few blocks away.

Kennard PLEASE share your recipe for Italian beef...I'm a Chicago gal and we miss a good juicy Italian beef dripping with spicy giardeniera (I'm OK with store bought).  Otherwise, I'm going to need directions to you house 

Think I'd just give the directions, Ken.   

[Back In BLACK]

homemade Chicago beef (or Italian beef) sangwitches for us at Superbowl. Homemade giardeniera relish on the beef, the whole sangwitch dipped in au jus, YUM. Low fat, high mess ratio. Going to make the baguettes at home for the first time this year. Some wings (gotta), lots of good beer (Kona Firerock ale is my current fave) and some noshes for between meals, haha.

Then again, I might just drive to Harmony and watch the Timbers 94s play EFC. McMenamins Pub is a few blocks away.

Kennard PLEASE share your recipe for Italian beef...I'm a Chicago gal and we miss a good juicy Italian beef dripping with spicy giardeniera (I'm OK with store bought).  Otherwise, I'm going to need directions to you house 

Think I'd just give the directions, Ken.   

It all souns gooooood.  I like hot wings, salsa, and some brew and just munch all day long. 

[Brat Jr]

Nachos? Check
sausages, pickles etc? Check   need toothpicks tho
meatballs? Check

I don't see something I'm positive you're serving Brat...brats? ... its a natural.  Soaked in beer with a little sauerkraut for me please.

I could do those too Gumby. Just let me know if you are heading over  lol

[Gumby]

Nachos? Check
sausages, pickles etc? Check   need toothpicks tho
meatballs? Check

I don't see something I'm positive you're serving Brat...brats? ... its a natural.  Soaked in beer with a little sauerkraut for me please.

I could do those too Gumby. Just let me know if you are heading over  lol

How do you get there from the 'couve?

[Brat Jr]

Nachos? Check
sausages, pickles etc? Check   need toothpicks tho
meatballs? Check

I don't see something I'm positive you're serving Brat...brats? ... its a natural.  Soaked in beer with a little sauerkraut for me please.

I could do those too Gumby. Just let me know if you are heading over  lol

How do you get there from the 'couve?

I-5 North to 512 to 167 to 410

[kennard04]

homemade Chicago beef (or Italian beef) sangwitches for us at Superbowl. Homemade giardeniera relish on the beef, the whole sangwitch dipped in au jus, YUM. Low fat, high mess ratio. Going to make the baguettes at home for the first time this year. Some wings (gotta), lots of good beer (Kona Firerock ale is my current fave) and some noshes for between meals, haha.

Then again, I might just drive to Harmony and watch the Timbers 94s play EFC. McMenamins Pub is a few blocks away.

Kennard PLEASE share your recipe for Italian beef...I'm a Chicago gal and we miss a good juicy Italian beef dripping with spicy giardeniera (I'm OK with store bought).  Otherwise, I'm going to need directions to your house 

Chicago beef sangwitches are SO easy, remember, they started out as peasant food.

Start with a 3-5 pound beef roast, something fairly lean, but not loin as it will dry out.

I rub mine with garlic, oregano, crushed red pepper flakes, salt, pepper, marjoram, basil, onion powder, etc the day before, then wrap it in saran wrap and let it sit in the fridge overnight. Or just use typical italian spices, whatever you like.

The day before I serve the sangwitches I roast my beef on a rack over a pan with the more italian spices and a couple quarts of beef broth. (in Chicago they use beef soup base if you want to be really authentic). Roast at 400F until interior temperature is 140F for medium rare, about 30 minutes per pound. This may seem long, but you are cooking over liquid and that slows things down. I then cool the roast down and stick it back in the fridge to firm up for a day. I have an electric slicer, but cooling makes it alot easier to slice by hand too. Slice the beef thin, real thin. I refrigerate the au jus also for serving the next day. It's easier to skim off the fat after it's cold.

Put the au jus that had all the roast juices dripping into it back on the stove and reheat. Season for taste, put all the thinly sliced beef into the au jus. Split your baguettes in half, slop some meat, a little or alot of au jus onto the sanwitch, spoon as much giardiniera on top as you like, I make mine pretty spicy, and enjoy. I like to dip the entire sangwitch into the au jus as they do in Chi-town ala 'wet'.

Pretty easy eh ? And your kitchen smells crazy good for 2 days while everyone salivates over Chicago beef sangwitches. It's almost torture, haha. Make sure your rolls are semi firm, but not hard. It's hard to find really good italian rolls out here on the left coast. But there are a few acceptable substitutes.

Enjoy !!!

[kennard04]

homemade Chicago beef (or Italian beef) sangwitches for us at Superbowl. Homemade giardeniera relish on the beef, the whole sangwitch dipped in au jus, YUM. Low fat, high mess ratio. Going to make the baguettes at home for the first time this year. Some wings (gotta), lots of good beer (Kona Firerock ale is my current fave) and some noshes for between meals, haha.

Then again, I might just drive to Harmony and watch the Timbers 94s play EFC. McMenamins Pub is a few blocks away.

Kennard PLEASE share your recipe for Italian beef...I'm a Chicago gal and we miss a good juicy Italian beef dripping with spicy giardeniera (I'm OK with store bought).  Otherwise, I'm going to need directions to you house 

Think I'd just give the directions, Ken.   

 

[sissy]

homemade Chicago beef (or Italian beef) sangwitches for us at Superbowl. Homemade giardeniera relish on the beef, the whole sangwitch dipped in au jus, YUM. Low fat, high mess ratio. Going to make the baguettes at home for the first time this year. Some wings (gotta), lots of good beer (Kona Firerock ale is my current fave) and some noshes for between meals, haha.

Then again, I might just drive to Harmony and watch the Timbers 94s play EFC. McMenamins Pub is a few blocks away.

Kennard PLEASE share your recipe for Italian beef...I'm a Chicago gal and we miss a good juicy Italian beef dripping with spicy giardeniera (I'm OK with store bought).  Otherwise, I'm going to need directions to your house 

Chicago beef sangwitches are SO easy, remember, they started out as peasant food.

Start with a 3-5 pound beef roast, something fairly lean, but not loin as it will dry out.

I rub mine with garlic, oregano, crushed red pepper flakes, salt, pepper, marjoram, basil, onion powder, etc the day before, then wrap it in saran wrap and let it sit in the fridge overnight. Or just use typical italian spices, whatever you like.

The day before I serve the sangwitches I roast my beef on a rack over a pan with the more italian spices and a couple quarts of beef broth. (in Chicago they use beef soup base if you want to be really authentic). Roast at 400F until interior temperature is 140F for medium rare, about 30 minutes per pound. This may seem long, but you are cooking over liquid and that slows things down. I then cool the roast down and stick it back in the fridge to firm up for a day. I have an electric slicer, but cooling makes it alot easier to slice by hand too. Slice the beef thin, real thin. I refrigerate the au jus also for serving the next day. It's easier to skim off the fat after it's cold.

Put the au jus that had all the roast juices dripping into it back on the stove and reheat. Season for taste, put all the thinly sliced beef into the au jus. Split your baguettes in half, slop some meat, a little or alot of au jus onto the sanwitch, spoon as much giardiniera on top as you like, I make mine pretty spicy, and enjoy. I like to dip the entire sangwitch into the au jus as they do in Chi-town ala 'wet'.

Pretty easy eh ? And your kitchen smells crazy good for 2 days while everyone salivates over Chicago beef sangwitches. It's almost torture, haha. Make sure your rolls are semi firm, but not hard. It's hard to find really good italian rolls out here on the left coast. But there are a few acceptable substitutes.

Enjoy !!!

Might sound like a silly question but I am just not a good cook AT ALL...what kind of meat (be really specific)?

I can't wait to make it for my better half  

[yote19]

Hurry Sissy needs to get started.  Your recipe sounds great, but you say put in the fridge for day here or a day there.  It may be easy for you, but it would take me about three/four/five days before I could find all of those spices....And the Superbowl is Sunday.

[kennard04]

homemade Chicago beef (or Italian beef) sangwitches for us at Superbowl. Homemade giardeniera relish on the beef, the whole sangwitch dipped in au jus, YUM. Low fat, high mess ratio. Going to make the baguettes at home for the first time this year. Some wings (gotta), lots of good beer (Kona Firerock ale is my current fave) and some noshes for between meals, haha.

Then again, I might just drive to Harmony and watch the Timbers 94s play EFC. McMenamins Pub is a few blocks away.

Kennard PLEASE share your recipe for Italian beef...I'm a Chicago gal and we miss a good juicy Italian beef dripping with spicy giardeniera (I'm OK with store bought).  Otherwise, I'm going to need directions to your house 

Chicago beef sangwitches are SO easy, remember, they started out as peasant food.

Start with a 3-5 pound beef roast, something fairly lean, but not loin as it will dry out.

I rub mine with garlic, oregano, crushed red pepper flakes, salt, pepper, marjoram, basil, onion powder, etc the day before, then wrap it in saran wrap and let it sit in the fridge overnight. Or just use typical italian spices, whatever you like.

The day before I serve the sangwitches I roast my beef on a rack over a pan with the more italian spices and a couple quarts of beef broth. (in Chicago they use beef soup base if you want to be really authentic). Roast at 400F until interior temperature is 140F for medium rare, about 30 minutes per pound. This may seem long, but you are cooking over liquid and that slows things down. I then cool the roast down and stick it back in the fridge to firm up for a day. I have an electric slicer, but cooling makes it alot easier to slice by hand too. Slice the beef thin, real thin. I refrigerate the au jus also for serving the next day. It's easier to skim off the fat after it's cold.

Put the au jus that had all the roast juices dripping into it back on the stove and reheat. Season for taste, put all the thinly sliced beef into the au jus. Split your baguettes in half, slop some meat, a little or alot of au jus onto the sanwitch, spoon as much giardiniera on top as you like, I make mine pretty spicy, and enjoy. I like to dip the entire sangwitch into the au jus as they do in Chi-town ala 'wet'.

Pretty easy eh ? And your kitchen smells crazy good for 2 days while everyone salivates over Chicago beef sangwitches. It's almost torture, haha. Make sure your rolls are semi firm, but not hard. It's hard to find really good italian rolls out here on the left coast. But there are a few acceptable substitutes.

Enjoy !!!

Might sound like a silly question but I am just not a good cook AT ALL...what kind of meat (be really specific)?

I can't wait to make it for my better half  

there aint no silly questions, top sirloin butt, top round roast, or bottom round roast are my choices for what I buy, in that order. Top sirloin butt is a little hard to find. A top round roast does a great job and is fairly inexpensive. Fat=flavor. I chill it down to skim off the fat from the au jus. That way I don't feel as guilty after I eat 5 sangwitches, ha.

[sissy]

homemade Chicago beef (or Italian beef) sangwitches for us at Superbowl. Homemade giardeniera relish on the beef, the whole sangwitch dipped in au jus, YUM. Low fat, high mess ratio. Going to make the baguettes at home for the first time this year. Some wings (gotta), lots of good beer (Kona Firerock ale is my current fave) and some noshes for between meals, haha.

Then again, I might just drive to Harmony and watch the Timbers 94s play EFC. McMenamins Pub is a few blocks away.

Kennard PLEASE share your recipe for Italian beef...I'm a Chicago gal and we miss a good juicy Italian beef dripping with spicy giardeniera (I'm OK with store bought).  Otherwise, I'm going to need directions to your house 

Chicago beef sangwitches are SO easy, remember, they started out as peasant food.

Start with a 3-5 pound beef roast, something fairly lean, but not loin as it will dry out.

I rub mine with garlic, oregano, crushed red pepper flakes, salt, pepper, marjoram, basil, onion powder, etc the day before, then wrap it in saran wrap and let it sit in the fridge overnight. Or just use typical italian spices, whatever you like.

The day before I serve the sangwitches I roast my beef on a rack over a pan with the more italian spices and a couple quarts of beef broth. (in Chicago they use beef soup base if you want to be really authentic). Roast at 400F until interior temperature is 140F for medium rare, about 30 minutes per pound. This may seem long, but you are cooking over liquid and that slows things down. I then cool the roast down and stick it back in the fridge to firm up for a day. I have an electric slicer, but cooling makes it alot easier to slice by hand too. Slice the beef thin, real thin. I refrigerate the au jus also for serving the next day. It's easier to skim off the fat after it's cold.

Put the au jus that had all the roast juices dripping into it back on the stove and reheat. Season for taste, put all the thinly sliced beef into the au jus. Split your baguettes in half, slop some meat, a little or alot of au jus onto the sanwitch, spoon as much giardiniera on top as you like, I make mine pretty spicy, and enjoy. I like to dip the entire sangwitch into the au jus as they do in Chi-town ala 'wet'.

Pretty easy eh ? And your kitchen smells crazy good for 2 days while everyone salivates over Chicago beef sangwitches. It's almost torture, haha. Make sure your rolls are semi firm, but not hard. It's hard to find really good italian rolls out here on the left coast. But there are a few acceptable substitutes.

Enjoy !!!

Might sound like a silly question but I am just not a good cook AT ALL...what kind of meat (be really specific)?

I can't wait to make it for my better half  

there aint no silly questions, top sirloin butt, top round roast, or bottom round roast are my choices for what I buy, in that order. Top sirloin butt is a little hard to find. A top round roast does a great job and is fairly inexpensive. Fat=flavor. I chill it down to skim off the fat from the au jus. That way I don't feel as guilty after I eat 5 sangwitches, ha.

THANK YOU!!!  

[kennard04]

Hurry Sissy needs to get started.  Your recipe sounds great, but you say put in the fridge for day here or a day there.  It may be easy for you, but it would take me about three/four/five days before I could find all of those spices....And the Superbowl is Sunday.

everyone has the little jar of 'italian seasoning' in their cupboard. Use what you have. Even if it's just basil, oregano, garlic powder, onion powder, salt and pepper, or any combo of those, it will will work. Dump in part of a jar of italian salad dressing if you like. You can roast the beef in the morning after putting the rub on. Drop it in the fridge or freezer for 1/2 an hour or an hour, it will still work. I only chill it to make it easier to slice the meat and to be able to skim the fat off the au jus.  

[kennard04]

I probably don't want to mention authentic Chicago Vienna hot dogs w/poppy seed buns and real, bright green relish or real Buffalo NY buffalo wings ? Or my secret recipe for brats with an onion/sauerkraut marmalade ? HAHAHA,

Glad to share and to help. Real food is a passion of mine, and it's so much better and healthier than most of the junk that is sold as authentic. I love to cook with the kids. Someday they'll go out into the world at least able to feed themselves.

[sissy]

I probably don't want to mention authentic Chicago Vienna hot dogs w/poppy seed buns and real, bright green relish or real Buffalo NY buffalo wings ? Or my secret recipe for brats with an onion/sauerkraut marmalade ? HAHAHA,

Glad to share and to help. Real food is a passion of mine, and it's so much better and healthier than most of the junk that is sold as authentic. I love to cook with the kids. Someday they'll go out into the world at least able to feed themselves.

Ken, I think you should start a weekly recipe thread (like BigB's morning funnys).  I for one would LOVE it!

Oh and I love Chicago Hot dogs, do you know Wiener Circle?  Hit the spot at 2AM...back in the day

[yote19]

Sissy, was your family the ones that didn't like sauces, what about Aujus?  BTW I would add a little fresh horseradish to my sangwich.

[sissy]

Sissy, was your family the ones that didn't like sauces, what about Aujus?  BTW I would add a little fresh horseradish to my sangwich.

Yes, no sauces. But more like cheese & creamy/buttery based things.  It's primarily driven by my better half but has rubbed off on half my crew.  Had to make a pizza last night for dinner (better half was gone  ) and still half the cheese was scrapped off into little piles.  It's just not right I tell ya'

[yote19]

shhhh--don't let Cheese hear about this.

[kennard04]

shhhh--don't let Cheese hear about this.

great thing about them Chicago beef sangwitches is they're pretty much low fat. No mayo, no cheese, it's basically roast then boiled beef. And they're darned tasty too with the pickled salad on there. If you don't want the giardeniera, you can slice up some pepperoncini or some of those little red/green cherry peppers.

[yote19]

And Horseradish with peppercinnis..Heck I have to go to lunch.

[cheese]

I get busy at work then come back on here to find out some people actually take cheese OFF a pizza?

That's simply UNAmerican!!!!!  Ban them all I say. 
To the galleys......heads must roll. 

[EWSoccer64]

Calm down Cheese.

Have some stilton on crackers

[cheese]

Calm down Cheese.

Have some stilton on crackers

But I feel like i've been slid off my cracker. :'( :'(

Or.......run through the grater. 

[sissy]

Calm down Cheese.

Have some stilton on crackers

But I feel like i've been slid off my cracker. :'( :'(

Or.......run through the grater. 

Now don't yourself all worked up cheese...I LOVE cheese.  It's the rest of these people I share space with who don't.  I agree, it's just wrong

[cheese]

Calm down Cheese.

Have some stilton on crackers

But I feel like i've been slid off my cracker. :'( :'(

Or.......run through the grater. 

Now don't yourself all worked up cheese...I LOVE cheese.  It's the rest of these people I share space with who don't.  I agree, it's just wrong

Awwwwwwww Shucks.

[Brat Jr]

Calm down Cheese.

Have some stilton on crackers

But I feel like i've been slid off my cracker. :'( :'(

Or.......run through the grater. 

Now don't yourself all worked up cheese...I LOVE cheese.  It's the rest of these people I share space with who don't.  I agree, it's just wrong

Better hope Mr T doesn't read this section

 

[sissy]

Calm down Cheese.

Have some stilton on crackers

But I feel like i've been slid off my cracker. :'( :'(

Or.......run through the grater. 

Now don't yourself all worked up cheese...I LOVE cheese.  It's the rest of these people I share space with who don't.  I agree, it's just wrong

Better hope Mr T doesn't read this section

 

Brat you're just fannin' the fire 

[Gumby]

(I won't even be able to watch the Superbowl because I hate the Steelers so much, kinda sad isn't it?)

I won't be able to watch 'cause I'll be driving back from the 'couve after the EFC '94 Red / Timbers Red 94 game Sunday.

The things we do for these girls... 

4 blocks from Harmony (if that's where you're playing) is a great McMenamin's Pub. Awesome beer and the best fries in town. We even have TV's now in Vancouver,,,, 

I was thinking about taking a drive out to see this game anyway. Hope I don't break down or get a flat tire in front of the pub,,,,, 

Looked for you at the game ken, then at McMinamins... no luck.  Maybe next time.