Food Network Star Jeff Mauro

Food Network star Jeff Mauro stops by to talk about the Chicago restaurants that made the cut for his new show, "$24 in 24." The show challenges Jeff to feed himself in cities across country for under $24 a day.

Jeff, a fan of sandwiches found a great Italian beef spot in town and recreates the recipe so you can make it at home. 


Chicago style Italian beef sandwich


Pot Roast:

1 boneless beef chuck eye roast (about 3 1/2 pounds)

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

1 medium onion, roughly chopped

1 tablespoon dried Italian seasoning

2 teaspoons crushed red pepper

6 cloves garlic, roughly chopped

1/2 cup dry red wine

3 cups beef stock

2 sprigs fresh thyme


Sweet Peppers:

4 green bell peppers, seeded and cut into strips

2 tablespoons olive oil

1 teaspoon granulated garlic

Kosher salt and freshly ground black pepper


Sandwich Build:

4 soft, hinged sub or hoagie rolls

Homemade Hot Giardiniera, recipe follows


For the pot roast: Preheat the oven to 300 degrees F and position a rack in the middle position.

Liberally sprinkle the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in onions and saute, stirring occasionally until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until the alcohol smell is diminished. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.

Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks and reserve for the sandwiches.

For the sweet peppers: Toss the pepper strips with the oil, granulated garlic and salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.

For the sandwich build: Simmer the jus until very flavorful and hot. Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Take the whole sandwich and quickly dunk in hot jus. Using 2 hands, go the hell to town.

Homemade Hot Giardiniera:

1/4 cup table salt

1 cup small-diced carrots

1 cup tiny cauliflower florets

4 to 8 serrano peppers, sliced (depending on heat level desired)

2 cloves garlic, minced

1 stalk celery, diced small

1 red bell pepper, diced small

2 cups canola oil

1 tablespoon dried oregano

1/2 teaspoon freshly ground black pepper

Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.

Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks. Yield: 3 to 4 cups.

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