brewpunk wrote:On the most recent Home Brewed Chef show, Paxton briefly mentions a dish/recipe for beer advocate that he did that was a Chicago Beef using Sierra Nevada Tumbler. Anybody know anything further on this. I'm a huge fan of Chicago Beef Sandwiches and that beer.
It's in this month's BeerAdvocate Magazine. At the risk of violating a copyright or two, here's the recipe:
Chicago-Style Italian Beef Sandwich
4-5# beef, either sirloin, chuck
2 tbsp kosher salt
1 cup garlic cloves, peeled
3 tbsp thyme, leaves only, fresh
2 tbsp rosemary, leaves only, fresh
36 oz SN Tumbler or other brown ale
3 bay leaves
1-4 pinches red pepper flakes (optional)
2 tbsp olive oil
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
6 Italian style rolls
provolone cheese (optional)
giandiniera (pickled Italian Style vegetables)
Rub the salt on all side of the roast bee. In the pitcher of a blender, add the garlic, oregano, thyme, rosemary, have of the brown ale, and the red pepper flakes (if using) and puree into a sauce, not completely smooth. Place the roast into a sealable container or bag and add the marinade, covering with more beer if needed. Marinate in the fridge for at 4 hours, preferably 24-48 hours.
Heat the oven to 300F. In a dutch oven over medium heat add the oil and the onions, sauteeing until transparent. Add the roast and marinade to the onions and any remaining beer not used in the marinade. The roast should be completely submerged. Bake uncovered 2-3 onions, depending on cut and size. The meat should be tender and slightly pink in the center. Remove and let rest to room temperature. Save the contents of the pot, they will be used to finish the sandwich.
In a saute pan over medium heat, add the oil and wait until ripples form in the pan. Add the prepared peppers and sautee until they wilt, but still hold their shape. Season lightly with salt and pepper, and add to the onion beer misture. Bring to a low simmer. Meanwhile slice the roast as thin as possible, cutting against the grain. Add the meat back to the sauce.
To serve: Cut the buns in half, and fill with meat and onions and peppers. (Remove the bay leaves.) top with provolone or with the giandiera and a side of fries.
