It’s made by roasting a relatively lean and tough cut of beef, usually round or top sirloin, that’s loaded with herbs and spices in liquid (usually water and beef bouillon). When cooled, the meat is cut into paper-thin slices, and mixed with the pan juices, also called gravy or au jus around Chicago. This leads to meltingly tender meat that is intricately seasoned and disproportionately beefy considering its origins. From there the meat is loaded onto a squishy roll, usually made by Turano Baking Co., so that some of the liquid soaks into the bread. But the real metamorphosis happens if you ask for the sandwich to be dipped. That’s when the whole sandwich gets dunked into the container of beefy juices, leaving the roll with the custardy texture of a Yorkshire pudding.
The Link LonkJuly 22, 2020 at 09:53PM
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The 20 best Italian beefs in Chicago - Chicago Tribune
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Beef
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