| Italian Beef |
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An Italian beef Sandwich consists of thin slices of beef served inside Italian Bread or some other crusty bread (often soaked), which has been cut lengthwise and into individual portions. (The "Italian Bread" commonly used in Chicago is a white loaf with a high gluten content and little to no sourdough flavor, made to be reminiscent of what many think of as being Italian restaurant bread). Even though it is served on Italian bread sliced lengthwise, this is the only thing it has in common with Submarine Sandwich es. Italian beef is made using cuts of beef from the sirloin butt (Scala's) or the top/bottom round wet- Roasted in Broth with garlic, oregano and spices until Medium Rare or medium. The roast is then cooled, then sliced very thinly ("shaved") using a deli slicer, and then served dripping wet after a reintroduction to its reheated beef cooking broth, topped off with sauteed green Bell Pepper s, or hot Chicago-style "Giardiniera" peppers (mix of Serrano peppers, carrot, cauliflower, celery, olives, and oil/spices), or rarely Marinara Sauce by request; thus the need to use a chewy bread for this dish: a softer bread would disintegrate. NATIVE LOCALES The Italian beef sandwich is a dish associated with Chicago . It is difficult to obtain outside the Chicago Area . Italian Beef sandwiches can be found at most hot dog stands and small Italian-American restaurants throughout the city and its suburbs. Most Chicago hotdog-stand-style Italian Beef retailers purchase pre-seasoned, pre-cooked, and pre-sliced Italian Beef with separate cooking broth ("au jus"), and then heat and serve, while other retailers purchase the raw beef cuts and prepare it themselves. Chicago's favorite, highly-rated, or "famed" Italian Beef places typically prepare the beef themselves on their own premises according to their own recipes. Probably the most famous of these "famed" Italian Beef places in Chicago is Al's #1 Italian Beef Sandwiches. Some produce their own homemade "hot giardiniera" too, but this is more rare. POSSIBLE ORIGINS As is the case with much of the life and culture of the immigrant classes during the turn of the 20th Century , this dish has seen little documentation in print, and its origins may never be fully known. The usual story (when a story is offered at all) seems to be that this dish is known as "Italian beef" because the vendors who once sold it in the street were of Italian descent. Another story is that an Italian chef wanted to spice up the traditional French Dip sandwich and he used garlic and oregano. Other places it is told that the name comes from the idea that Italians put a lot of seasoning on their beef ( {Link without Title} ). Stylistically, the dish is typical of Italian-American immigrant cooking in America during the early 20th Century. Whereas in Italy at that time, particularly Southern Italy, meat was scarce, in America it was more readily available. The Italian-American immigrants adapted their cuisine and cooking to the products available to them. Like the ubiquitous Italian-American Meatball , which is not considered particularly traditional Italian food in Italy, the Italian Beef and American roasts, became a part of Italian-American cooking in the New World. Italian beef became popular at Italian weddings, where it was an inexpensive meal for the guests. The women would make large quantities, and then make individual sandwiches which they wrapped in paper and served. EXTERNAL LINKS
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