Chicago-Style Italian Beef Beer Marinade Directions:
Take the roast beef and rub the salt on all sides, massaging it into the nooks and crannies of the roast. In the pitcher of a blender, add the garlic, oregano, thyme, rosemary, half of the Brown Ale, and the red pepper flakes (if using) and purée into a sauce, not completely smooth, but with a little chunk. Place the roast into a seal-able container or bag and add the marinade, making sure the meat is covered, covering with additional beer if needed. Place into the refrigerator and let the beef roast marinate for at least 4 hours, preferably 24 – 48 hours.
Beer Braised Beef Directions:
Preheat the oven to 300°F | 149°C.
In a Dutch oven, over medium heat, add the oil and the onions, sautéing until transparent, about 12 minutes. Add the roast and marinade to the onions and any remaining beer not used in the marinade. The roast should be completely submerged. Season with black pepper and, using tongs, nestle the roast into the onions. Place uncovered into the oven and bake for 2 – 3 hours, depending on the cut and size. The meat should be tender and slightly pink on the inside. The ideal internal temperature should be 140°F | 60°C for Medium Rare, 145°F | 63°C for Medium and 150°F | 66°C for Medium Well.
Remove the roast from the braising liquid and let rest to room temperature. Save the contents of the pot, as they will be used to finish the sandwich, creating a Beer au Jus.
Chicago-Style Italian Beef Sandwich Directions:
In a sauté pan, over medium heat, add the oil and wait until ripples form in the pan. Add the prepared peppers and sauté until they wilt, but still hold their shape. Season lightly with salt and pepper, and add to the onion beer mixture in the Dutch oven. Bring this mixture to a low simmer.
Meanwhile, slice the cooled and preferably chilled roast as thin as possible, cutting against the grain (cutting with the grain can cause a tough, ropey texture).
To serve this sandwich, cut the Italian-style rolls in half. Using tongs, grab a healthy portion of meat, add the meat back into the hot onion pepper Beer au Jus and toss to coat, quickly reheating the meat. Make sure you take some onions & peppers, placing them into the roll (making sure that the bay leaves don’t end up in the sandwich).
The roll will soak up the remaining juices off the beef. But, like a French Dip, I recommend dipping the whole sandwich in the Beer au Jus, for the authentic ‘Dip’.
The sandwich can be topped with provolone cheese, or you can go traditional and serve without cheese and | or add some lightly pickled Italian-style vegetables (called “Chicago Style Hot Giardiniera’ ”) such as cauliflower, onions, peppers, and carrots. Traditionally, french fries are served alongside this beast of a sandwich.