" Da Best" Chicago-Style Italian Beef

From: kbk

On Jun 30, 2009

Turned out great. I think a meat slicer is the way to go to get almost shaved meat. I'd recommend making a double batch of da gravy.

From: Chef #1282085

On May 30, 2009

Hello to all, Let me first say I was born and raised in Chi Town. I just finished this dish and it is now maranating. I have (of coarse sampled it) and I must say it's authentic Chicago Style Beef. As good as I have tasted. The only things I could add is if you can get access to a meat slicer it will make your life way easier. I grew up on the paper thin sliced beef sandwiches and its really hard to slice a roast into paper thin slices without a machine. Also I would use a processor to mince the garlic. I think the randomness of the hand mincing leaves too many big chunks. Lastly... If you make this then you need to double the gravey or jus. In true Chicago style I love beef sandwiches wet, not dry. And for the finishing touch a few peperchinis. All in all this recipe captures the true Chicago style Italian beef sandwich. Five stars, AWESOME !!!!!!!!!!!!!!!!!!!!!

From: LoveThatDish!

On Jan 27, 2007

What a great Recipe! Thank you to EdsGirlAngie for taking the time to give such clear and easy instructions. The way the roast marinates overnite in "da Gravy" makes it! My husband used to eat Italian Beef in Chicago all the time and we have been searching for a recipe! He loves this one. I took the advice of one of the other reviewers and used beef broth instad of bouillon cubes (bouillon cubes have added MSG in them and you can purchased beef broth without any added MSG). I think doubling "da Gravy" is a great idea too. This recipe makes a ton--you could feed alot of people!!

From: Kat's Mom

On Dec 30, 2006

Perfection. Am glad I doubled the gravy because it was good for dipping the sandwich like a French Dip. All my guests on Christmas day loved "da Best" beef. Next time I will double the garlic and try thickening the gravy a bit with cornstarch as this would make an excellent open face sandwich over Italian bread. The thinner your slices, the better. The thin slices were tender but the thicker slices needed to be shredded because they were chewier. Now I have to buy a new slicer for next time! Thanks Angie. 12/29/2006 - Made this again. Just had to try it with a cheaper pot roast cut. Great flavor but a bit more difficult to slice. That is ok because I am going to shred it up and use in Hamburger Stew. Folks, if you like beef, you have to try this recipe. Everytime I go in the kitchen, someone has their head in the fridge and is sneeking a piece of beef out of the dish!