Italian beef is a sandwich, originally from Chicago, consisting of thinly sliced ​​roasted beef, boiled and served au jus (known locally as 'sauce') on a long Italian style roll. The history of the sandwich dates back at least to the 1930s. The bread itself, on the preference of a place to eat, is often dipped (or dipped twice) into au juice cooked, and the sandwich usually ends with a Chicago-style giardiniera (called "hot") or sautéed, green Italian sweet Chili (called "sweet" ).
Italian beef sandwiches are commonly found in many hot dog areas, pizzerias and Italian-American restaurants in northeastern Illinois, southeast of Wisconsin (mainly Kenosha), Northwest Indiana, Fort Wayne, and Indianapolis. In recent years, Chicago expats have opened restaurants across the country serving Italian beef.
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Italian beef is made using cuts of beef from rear sirloin or top/bottom round wet-baked in broth with garlic, oregano and spices until cooked whole. Meat is baked in medium heat (<= 350 Â °), which contributes to the famous 'juice' or sauce. This process can result in a yield reduction of up to 45%. The beef is then cooled, thinly sliced ​​using a deli slicer, and then reintroduced into reheated cow broth. The beef then sits in the broth, usually for hours. The inefficiencies of this process, however, have begun to become the concern of many larger Italian beef producers and retailers. In response, several attempts to achieve higher yields by lowering cooking temperatures and placing beef into food grade polyester and nylon cookware bags, which change the outward appearance of beef. Although the reduced time is enough to cook the beef all the way, it does not allow the juice to be fully harvested. Because traditional Italian beef dipped in juice from their own roast beef, when more efficient methods are used, the potential of the sandwich will be affected. Some companies even add MSG, phosphates and other additives in an effort to achieve higher yields.
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Origins
The origin is certainly not known, but many believe it was created by Italian immigrants who worked for the old Union Stock Yards in Chicago in the early 1900s. They often bring home harder and less desirable pieces of beef sold by the company. To make the meat more tasty, baked slowly to make it more tender, then boiled slowly in a spicy broth for flavor. Both roasting and broth used spices and Italian-style spices. The meat was then sliced ​​thinly over the wheat and stuffed into fresh Italian bread.
According to Scala's Original Beef and Sausage Company (formed in 1925), this food was originally introduced at weddings and banquets where the meat was thinly sliced ​​so it would be enough to feed all the guests. It quickly gained popularity and eventually became one of Chicago's most famous ethnic foods: the original Italian beef sandwich.
The recipe was popularized by Pasquale Scala, and a group of colleagues who started a small beef shop in Chicago and used a similar recipe, perfecting the original Italian beef sandwich in Chicago. Al Ferreri and his sister and brother-in-law, Frances and Chris (Baba) Pacelli, who founded Al's Beef in 1938; Beef at Orleans co-founder Carl Bonavolanto Jr. and his Tony ("Uncle Junior" to Buonavolantos) Ozzauto each set up shop.
Other Italian beef suppliers also opened stores in the 40s, many getting beef from Scala Packing Company of Chicago. Chris Pacelli (Baba) (founder of Al's Beef in 1938), Carl Bonavolanto Jr. and Tony Ozzauto (co-founder, Mr. Beef on Orleans in 1961), were among the group.
In 1954, Al's Beef's local restaurant advertised "Pizza, Spaghetti, Ravioli, [and] Italian Beef Sandwiches" at the Chicago Tribune.
Mr. Beef's helped his brother, Joe Buonavolanto, open one of the first Italian beef stands outside the city limits.
Variations
There are different levels of juiciness, depending on taste. The nomenclature varies from standing to standing, but wet or dyed means bread is quickly crushed in juice; juicy even wetter; and wet dripping water.
Most Chicago meat restaurants also offer "combos", adding a grilled Italian sausage into a sandwich. Different restaurants offer hot or light sausages, or both.
Ordinary beef orders are:
- Hot dipped: Italian beef on dripping bread and giardiniera.
- Hot dipping combo: Italian beef and sausage on bread dampened with gravure with giardiniera.
- Dried sweet: Italian beef is placed on dry bread, with sweet chili.
- Bread: Italian meatless bread steeped in Italian beef juice, often served with peppers or giardiniera. Also known in some places as "Soakers" or "Juice-ons".
- Chewy beef or chef: Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar); not all tribunes offer this.
- Crispy beef on garlic : Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar) and bread that has been cooked and seasoned like traditional garlic bread; not all tribunes offer this.
Some order a "triple double," which consists of double cheese, double sausage, and double beef. Another less common variation is replacing Italian bread with a large croissant or topping with marinara sauce.
In media
Italian beef sandwiches are featured in the year-end episode of Travel Channel's Man v. Food , when the host Adam Richman (who focused his visit to a restaurant in Chicago on the episode) visited Al No. 1 Italian Beef to try the signature sandwich.
The sandwich is mentioned in the 1999 History Channel American Eats: History on a Bun documentary as an example of a special sandwich found in various cities in the United States. Chris Pacelli, owner of Italian Beef No. 1 Al, was shown demonstrating how to eat a sandwich with an "Italian position."
Al beef is also featured at The Best Adam Richman Sandwich in America in 2012, where Richman announces the best Italian beef sandwich sandwich in the Midwest.
Episode 30 Rock "Sandwich Day" serves a "secret" sandwich with a sauce from an unknown Italian meal in Brooklyn. It has been theorized that this sandwich is based on a roast beef sandwich from an Italian grocery store in Hoboken, New Jersey, which appears to be an Italian beef sandwich.
See also
References
External links
- GreaseFreak image of Chicago-style Italian beef
Source of the article : Wikipedia
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