The Windy City Italian & Brew Burgers
Ask transplanted Chicagoans what sandwich they yearn for and they’ll probably say “Italian beef.” To be authentic, pile thin-sliced beef high on a crusty bun, douse with garlicky drippings and add a crown of green peppers.
3 cloves garlic, crushed
1/2 teaspoon pepper
1 2-3/4- to 3-pound beef sirloin tip roast or tri-tip roast
2 cups water
1 tablespoon instant beef bouillon granules
1 teaspoon crushed red pepper
3 medium green peppers, cut into 1/2-inch strips
8 firm or crisp Italian rolls
.
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Combine garlic and pepper. Rub evenly over roast. Place roast, fat side
up, on a rack in a roasting pan. Insert a meat thermometer. Roast,
uncovered, in a 325 degree F. oven for 1 to 2 hours or until thermometer
registers 145 degrees F. (medium rare). -
Transfer to a platter. Cool for 30 minutes. Cover; refrigerate until
chilled. Reserve pan juices; chill separately. -
Meanwhile, skim fat from drippings; discard fat. Pour drippings into a
Dutch oven. Stir in water, bouillon granules and crushed red pepper. Bring
to boiling. Add green pepper strips; reduce heat and simmer for 5 to 10
minutes or until green peppers are crisp-tender. With a slotted spoon,
remove green pepper strips; keep warm. -
With a very sharp knife or electric knife, slice meat very thin. Add to
broth mixture and heat through. -
Split rolls horizontally. Place on a plate. Spoon some of the broth over
each half. Arrange beef on bottom half. Place pepper strips over beef; cover
with top half of roll. Serve with individual dishes of broth mixture for
dipping.
Makes 8 sandwiches.