Chicago Italian Beef Sandwich
shared by Jennifer
Chicago Italian Beef Sandwich
shared by Jennifer in Sandwich , Beef & Crock Pot
Details:
-
PT15M
- Prep Time: 15 Minutes PT6H
- Cook Time: 6 Hours PT6H15M
- Total Time: 6 Hours 15 Minutes
- Difficulty: Intermediate
- Serves: 6 people
- Cuisine: American
Coat brisket evenly with spice mix.Add onion, garlic, and stock to a slow cooker. Place brisket on top, cover, and cook about 6 hours.
For The Meat
Ingredients:
- 3 ½ lb brisket with spice mix
- 2 Tbsp fresh coarse-ground coffee
- 2 tsp ground black pepper
- 1 tsp dried orange zest, 1 Tbsp dark-brown sugar
- 1 big pinch crushed red-pepper flakes
- 1 medium white onion, peeled, halved and cut into ¼-inch-thick slices
- 6 cloves garlic, peeled and smashed
- 2 cups chicken stock
Directions:
- Coat brisket evenly with spice mix.
- Add onion, garlic, and stock to a slow cooker.
- Place brisket on top, cover, and cook about 6 hours.
For The Pickles
Ingredients:
- 20 jalapeños, stemmed and cut into ¼-inch slices
- 1 cup white vinegar
- 1 ½ cups water
- 1 Tbsp kosher salt
- 4 cloves garlic, peeled and sliced
- 1 onion, peeled, quartered, and sliced
- 2 tsp whole coriander seeds
- 6 soft but substantial hoagie-style rolls, split in half lengthwise
Directions:
- Place the vinegar, water, kosher salt, garlic, onion, and coriander seeds in a pot and bring to a boil over medium-high heat.
- Reduce heat and simmer to infuse the coriander, about 2 minutes. Stir in the jalapeños and return to a boil. Remove the pot from the heat, cover, and set aside until it cools to room temperature.
- Then transfer to a sealable container and refrigerate.
- Remove brisket and slice against the grain into ¼-inch-thick slices.
- Skim some fat off surface of the broth.
- Layer everything to taste. Dip in coffee-infused broth.