Chicago-style Italian beef, Al's style
Binging with Babish · ♥ 33.4K likes · 1.5M views · 12 min video
Read about sirloin (top or bottom; roast or steak) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 quart water
- 2 tsp paprika
- 1 tbsp celery seed
- 1 tbsp fennel seed
- 1 tsp onion powder
- 1 tbsp oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 tsp kosher salt
- 2 tsp black peppercorns
- 2 tsp coriander seed
- ½ tsp red pepper flake
- 2 whole bay leaves
- ¼ tsp ground allspice
- 2 whole beef bouillon
- 8 cloves garlic
- top sirloin butt
Combine the water, spices, herbs, bay leaves, bouillon cubes and garlic in a wide Dutch oven and mix until everything is dissolved.
Al's-style spiced braising liquid
Lower the top sirloin butt in fat cap up and add water until it comes three quarters of the way up the side.
Partially cover and braise in a 300F oven for one and a half to two hours, until the beef reads about 130F at its thickest point.
Lift the beef onto a rack so it stops cooking and cool both the beef and the liquid about an hour before wrapping and refrigerating.
Slice the cold beef as thin as possible on a deli slicer, to the accordion stage where you can see through it.
Reduce the braising liquid by about 50 percent to concentrate it.
Drop the sliced beef into the liquid for about 15 seconds and transfer straight into hoagie rolls.