Best 3 Als Beef Giardiniera Recipes
**Al's Beef Giardiniera: A Taste of Chicago's Famous Sandwich**
In the heart of Chicago's culinary scene, there's a sandwich that reigns supreme: Al's Italian Beef. Renowned for its juicy, tender beef, tangy giardiniera, and signature gravy, this iconic dish has captivated taste buds for generations. In this article, we present two delectable recipes that capture the essence of Al's Beef Giardiniera: a traditional version and a modern twist with a spicy kick. Embark on a culinary journey as we delve into the secrets behind this beloved sandwich, exploring the flavors and techniques that make it a Windy City classic.
PORTILLO'S ITALIAN BEEF HACK
Most major cities in the U.S. have a sandwich that locals proudly claim as their own. For Chicagoans that sandwich is the Italian Beef. Thin-sliced roast beef is dunked in herbed gravy to soak up the flavor, then it's stacked on a warm Italian sandwich roll and topped with sweet peppers or spicy hot Giardiniera. The recipe may seem like a simple one, but if any component of this iconic sandwich isn't faithful to the Chi-Town original, true beef fanatics will cry "foul" quicker than bleacher bums at Wrigley field.
Provided by Todd Wilbur
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
- Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
- Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
- For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.
CHICAGO-STYLE HOT GIARDINIERA
I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! -Andrea Quiroz, Chicago, Illinois
Provided by Taste of Home
Time 30m
Yield 8 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight., Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 3 weeks.
Nutrition Facts : Calories 80 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HOT ITALIAN GIARDINIERA
This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.
Provided by PHONETEK
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time P2DT2h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g
Tips:
- Preparing the vegetables is the first step. Wash and chop the carrots, celery, red bell pepper, and cauliflower into 1/2-inch pieces. Mince the garlic and set it aside.
- Next, make the brine: In a large pot or container, combine the water, vinegar, sugar, pickling salt, and mustard seeds. Bring to a boil over high heat, stirring until the sugar and salt dissolve. Remove from heat and allow to cool.
- Pack the vegetables into sterilized jars. Ensure the jars are clean and dry. Layer the vegetables in the jars, adding the garlic and peppercorns between layers.
- Pour the cooled brine over the vegetables, ensuring all vegetables are submerged. Leave 1 inch of headspace at the top of the jar.
- Seal the jars and refrigerate. Wipe the rims of the jars with a damp cloth, then screw on the lids tightly. Label the jars with the date and contents.
- Allow the giardiniera to ferment for at least 2 weeks before eating. The longer you let it ferment, the better it will taste. Once opened, store the giardiniera in the refrigerator for up to 3 months.
Conclusion:
Als Beef Giardiniera is a delicious and versatile condiment that can be used on a variety of dishes. With its tangy, spicy, and sweet flavor, it adds a unique and flavorful touch to any meal. Whether you are using it as a topping for hot dogs and hamburgers or as a flavorful addition to salads and sandwiches, this giardiniera is sure to be a hit. So, gather your ingredients, follow the step-by-step instructions, and enjoy this homemade delicacy.
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