Hunter Beef Sandwich | Easy Recipe ||| Hot Plate By Hiba ||
Hunter Beef Sandwich | Easy Recipe ||| Hot Plate By Hiba ||
#HappyCookingToYou #HunterBeef #FoodFusion #HotPlateByHiba
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THE BEST ROAST BEEF SANDWICH YOU'LL EVER HAVE (THANKS TO OUR NEW TOY!) | SAM THE COOKING GUY
We got a new slicer and oh snap have we been missing out! Say hello to the best roast beef sandwich, DIPPED AND JUICY AF, that you'll ever have ????
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00:00 Intro
00:54 Making a Marinade
1:44 Marinating Roast Beef
2:10 Baking Instructions
2:27 Making the Jus
3:43 Straining Jus
4:37 Roast Beef Reveal
5:25 Slicing Roast Beef
7:25 Building
9:18 First Bite
9:42 Outro
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CHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From Chicago)
The Italian Beef Sandwich aka one of Chicago's four main food groups is a sloppy, drippy, monster of a sandwich and a damn good one at that. I grew up on these beloved gut bombs and it was a real thrill to create a video showing you how to make your own at home from scratch. Enjoy responsibly.
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INSTANT POT:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS BOWL:
RECIPE BELOW Makes 4 very large Italian Beefs (+ extra Giardiniera)
GIARDINIERA (makes 1qt/ltr)
•150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots
•75g or 1/2 c serrano (or another hot pepper of choice)
•400g or 1 3/4c white distilled vinegar
•200g or 3/4c water
•24g or 1 1/2 tbsp salt
•300g or 1 1/3c light olive oil
•150g or 3/4c ex virgin olive oil
Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days.
After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use.
FRENCH SANDWICH ROLL:
•225g or 1c water (86F/30C)
•9g or 3tsp yeast
•20g or 1 1/2tbsp olive oil
•15g 1 1/4 tbsp sugar
•350g or 2.5c bread flour (12.7% protein)
•9g 1 1/2 tsp salt
Combine ingredients into bowl of stand mixer with dough hook. Mix on low until combined (3min). When dough has begun to form into a ball, increase to high speed and continue mixing for another 6 mins. Transfer to a medium bowl, cover, and allow to ferment at room temp for 90 mins.
Flour dough and work surface and divide into two 300g pieces. Preshape into balls as shown @2:40. Cover with town and allow to rest for 15 min. Shape each piece as shown @3:00.
Place onto parchment lined sheet tray dusted with semolina, place shaped dough rolls onto tray and gently press down to slightly flatten. Cover and let proof for 30-45min until they've grown by about 75%. Score lengthwise.
Bake in a 375F/190C preheated oven for about 30 min (rotating halfway through) until light golden grown.
ROAST BEEF:
•Two 2lb (.9kg) top round roasts, cut in half (1lb for each sandwich roll)
•Neutral cooking oil (canola, vegetable, etc)
•1000g or 1L nice beef stock (recipe below)
•Spoonful bouillon paste (optional)
•Salt to taste
•Bman's Super Secret Beef Spice Blend: 5g each dried oregano, garlic powder, onion powder, toasted coriander seed, chili flake, paprika, toasted fennel seed, black pepper.
Preheat large pot on med-high, add a few plugs of neutral cooking oil, and add in 2 pieces of roast. Sear well on each side. Add beef stock to deglaze. Add spice blend.
Bring to simmer, cover with parchment and load into 250F/120C oven to cook for 60 min. Meat temp should be 140F/61C. Wrap beefs in plastic wrap and allow to cool in fridge.
When ready to use, slice as thinly as possible.
Strain cooking jus into container. When ready to use, add spoonful bouillon paste, heat to 145F/62C, season to taste (should be very salty) and lower heat to low. Add in sliced beef to just warm through.
BEEF STOCK:
•6-8lbs or 3-4kg beef shanks
•2000g/2L water
Roast shanks in very hot oven (450F/230C) for 30min. Add to slow cooker along with all fond from roasting pan and water. Slow cook for 6hrs.
#italianbeef #chicagostylebeef #roastbeefsandwich #chicagostyleitalianbeef #chicago food
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Chicago style italian beef sandwich ???? #shorts
Ingredients
- 2kg beef knuckle (I used dry-aged Carrara Wagyu knuckle but you definitely don't have to, I just needed to use it up)
- 2 tbsp grapeseed oil
- 1L beef stock
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tsp chilli flakes
- Salt and pepper
- 1 sub roll
- 2 heaped tbsp Giardiniera per roll
Method
1. Start by cleaning the beef up so there is no silver skin on the outside. Season generously with salt.
2. In a large fry pan over medium-high heat, get your grapeseed oil to smoking point and seal your beef on all sides.
3. Place your sealed beef in an oven-safe casserole dish and pour over the beef stock and the spices listed above.
4. Cover the top with parchment paper and place in 120°c oven for 1 hour or until the internal temperature of the beef reaches around 62°c.
5. Let the beef rest for 30 minutes in the hot liquid before removing and covering in clingfilm and placing in the fridge to cool.
6. Strain off the cooking liquid and put it in a pot to start reducing. Add 1 stock cube to boost the flavour and reduce the liquid until it just starts to taste too salty (you want it slightly salty so the sandwich is balanced).
7. Once the beef is completely cold, you can slice it - you want to slice it as thin as possible against the grain. If you don't have a deli slicer at home (come on andy, who does?) you can just use a knife but it's not going to be as thin as using a deli slicer.
8. To assemble the sandwich, slice your roll down the middle, add a very generous amount of the sliced beef to the hot liquid then quickly remove it and put it straight on the roll.
9. Place a couple of tbsp of Giardiniera on top and wrap it tightly.
10. Enjoy!
Working A Shift At Chicago's #1 Italian Beef Sandwich Shop | Help Wanted | Bon Appétit
Ever wonder what it's like to work a shift behind the counter at a legendary Chicago sandwich shop? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the operation on track at Al’s #1 Italian Beef, courtesy of owner Chris “Bones” Pacelli.
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Director: Ian Stroud
Director of Photography: Brian Wingert
Editor: Misa Qu
Host: Cody Reiss
Guest: Chris Pacelli
Coordinating Producer: Tommy Werner
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown; Thomas Giglio
Talent Booker: Cynthia Simpson
Camera Operator: Jana McLain
Assistant Camera: Shawna Gish
Audio: Dan Seiler
Production Assistant: Reggie Swoverland
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
VFX: Lea Kichler
Filmed on Location at Al's Italian Beef
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
How To Make Cheesy Hot Beef Sandwiches
How To Make Cheesy Hot Beef Sandwiches #beefsandwich #groundbeefrecipe #hotbeefsandwich
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