THANK YOU FOR YOUR SERVICE VETERANS
Our neighbor with the cows has this sign on his fence.
It often reminds me of this joke that always makes me laugh.
“A U.S. Drug Enforcement Administration (DEA) Officer made
an unexpected visit to a ranch in the Florida Panhandle. He got out of the black, unmarked SUV he was
driving, and barked at the rancher, “I need to inspect your ranch for illegal
drugs.” The rancher, thinking he had nothing to hide, said, “Okay, but do not
go in that field over there,” as he pointed out the location. The DEA officer
verbally exploded saying, “Mister, I have the authority of the Federal Government
with me.” Reaching into his rear pants pocket, he removed his badge and proudly
displayed it to the rancher. “See this badge? This badge means I am allowed to
go wherever I wish…. On any land. No questions asked or answers given! Have I
made myself clear? Do you understand? ” The rancher nodded, and then just shook
his head as he walked away with a smirk on his face.
A short time later, the old rancher heard loud screams and
saw the DEA officer running for his life, chased by the rancher’s prize Brahman
Bull. With every step the bull was gaining ground on the officer, and it seemed
likely that he’d get gored before he reached safety. The officer was clearly
terrified. The rancher threw down his tools, ran to the fence and yelled at the
top of his lungs,
”Your badge! Your badge! Show him your badge!”
Jimmy's Wrigleyville Grill San Antonio Italian Beef
Rhett and Beth (son and DIL) recently visited Chicago and while there, they made sure to eat a deep-dish pizza, a Chicago dog, and an Italian beef sandwich which he called “maybe the best sandwich I’ve ever had.” So, when he came to visit us recently, I decided to make a batch and see how it measured up. Most of the time Italian Beef has a tang due to the addition of pepperonis or giardiniera, or both, to the cooking broth. Bev doesn’t care for it so I decided to find a recipe that only added the giardiniera to the sandwich. The recipe for Jimmy Wrigleyville Grill San Antonio Italian Beef came from the “Wrigleyville Grill” via Diners, Drive-ins, and Dives and Guy said he loved it. I amended the ingredients a little for my six vs. five pounds of meat. I used round roast from our nearby meat processor.
Jimmy's Wrigleyville Grill San Antonio Italian
Beef
– Adapted
from Wrigleyville Grill
Ingredients:
6 pounds top round beef with cap on
2½ tablespoons granulated garlic
2½ tablespoons dried oregano
2½ tablespoons freshly ground black pepper
1¼ tablespoon fennel seed
5 tablespoons kosher salt
5 cups beef stock
5 bay leaves
Hoagie rolls
Sliced cheese of choice
Chicago-style giardiniera for serving
Directions:
Preheat oven to 350 degrees F.
Rub beef with garlic, oregano, black pepper and fennel.
Sprinkle with salt.
Brown the beef on all sides.
Put beef in a deep pan and add the stock to the bottom of
the pan along with the bay leaves.
Place in the oven and roast until the center of the beef
reaches 130F.
Remove from the oven; let sit at room temperature until cool
then refrigerate the beef for 3 hours, or until the center of beef is cold
(overnight for me).
Remove the pan from the refrigerator. Slice the beef paper thin. (We used our many year old Oster meat slicer that barely worked but managed to get the job done).
Reheat the pan juices and add the sliced beef to the hot
"au jus" (pan sauce) – cook until beef is tender.
Dip each roll in the au jus, open them slightly and add
cheese then fill with juicy beef and top with giardiniera to taste.
The Verdict:
We all loved the sandwich and Rhett said it was as good as
the one he had in Chicago so this is a keeper recipe and since he didn’t eat it all, Rhett warmed his leftovers and topped them with a fried egg for breakfast the next morning – I was
so proud of him!
Photos can be slightly
enlarged by clicking on them and the blue words are links.
Have a great day
and thanks for stopping by Almost Heaven South.
Larry
11/03/24 event date
Well, I'd love to try this recipe. Love that fennel seeds are used in the rub. Wonder what makes Chicago style giardiniera different than others? What kind of cheese did you use? And love the fried egg ending.
ReplyDeleteGreat post Larry,
ReplyDeleteCindy
Hi Larry, We love Chicago Italian beef sandwiches! Tangy for us is ideal including the peppers. Never thought about making it at home... The best present we've received in the last few years was a Chicago Italian Beef gift pack. Food is the only thing that we miss about Chicago... Take Care, Big Daddy Dave
ReplyDelete