Italian Beef Sandwich

Name: Italian Beef Sandwich
Yield: makes 16 sandwiches
Ingredients: 2 tablespoons plus 1 teaspoon kosher salt; 1 tablespoon dried oregano; 2 teaspoons dried thyme; 4 1/2-pound boneless beef rump roast; 2 cups dry red wine; 4 medium onions, sliced 1/4 inch thick; 6 garlic cloves, crushed and peeled; 6 tablespoons extra-virgin olive oil; Sixteen 6-inch sub rolls or lengths of Italian bread; 4 stalks celery, sliced 1/2 inch thick on the bias; 4 bell peppers (red and green), sliced 3/4 inch thick; 6 to 8 pickled hot cherry peppers, stemmed, seeded, and roughly chopped

December 14, 2011

Chicago is the birthplace of this sandwich, and Al’s “#1 Italian Beef Sandwich” claims to be the best. The last time I was there, there was a line, and the outside tables were full of people munching on the beef sandwich. However, I think the recipe below will give you a sandwich much closer to what the Italian American immigrants were and still are making for their families. The Italian beef sandwich seems to have its roots in Italian weddings and celebrations as a frugal way to offer meat. The boneless beef rump, an otherwise tough piece of beef, when marinated, roasted, and cut into thin slices, and then topped with lots of Italian-style vegetables, went a long way served as a sandwich. This recipe makes enough for a crowd, or you could halve the recipe and feed a smaller group. That will be a problem if you just want a sandwich for yourself, but I think the only true way to get this sandwich to be as good as it can be is to make it from a whole rump roast. You can always enjoy the leftovers later.

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