“I really enjoy the one that we do,” says Sosa. “We make everything, including the bread and the giardiniera. We roast all the peppers.” For the meat, Sosa roasts prime rib for four hours, before letting it cool overnight, and then slicing to order. “We make an au jus and let the meat simmer for a bit,” says Sosa. “We let the bread soak up some of the au jus, but not so much that it would be really messy. But we do serve some au jus on the side, so you can add more if you want. Everyone enjoys that sandwich.”
The Link LonkJuly 23, 2020 at 11:58PM
https://ift.tt/2WRk7EW
Chicago chefs love to play with iconic Italian beef - Chicago Tribune
https://ift.tt/2RxTDX4
Beef
No comments:
Post a Comment