The complete process and recipe of how I made the most tender and delicious Italian beef on an all-in-one brew system, The Grainfather, with an assist from my 17″ Blackstone griddle. In this video, you will see how sous vide cooking excels at converting a tough 6 lb beef round eye roast into a decadent medium rare meal with plenty of leftovers. You will also learn how to make Chicago Italian beef sandwiches including the cuts of meat to use, the rub, the gravy, the peppers, buns, and even cheese. #Grainfather #Blackstone #SousVide #ItalianBeef
Buy from one the following links and get me a commish!
- Grainfather: https://amzn.to/2JXyDUK
- All-in-One Brew Systems: https://amzn.to/2RKVd7x
- Blackstone Griddles: https://amzn.to/3eebYS1
- Meat Slicers: https://amzn.to/2RwVWc2
- Vacuum Sealers: https://amzn.to/2V0Lgoj
- Sous Vide Bags: https://amzn.to/3efPPmr
- Chicago Italian Beef Sandwiches (Made on a grill): https://youtu.be/0R-KrpJtjGo
- Sous Vide Strip Steak on the PicoBrew Pico Pro: https://youtu.be/PMnXXdwrRn8
Chicago Italian Beef Sandwich RECIPE:
1 boneless beef roast (sirloin or round), fat trimmed. (~3 lb) 8-10 high gluten sandwich rolls such as Turano or Gonnella Several sweet and/or zesty frying/roasting peppers such as Melrose peppers, anaheims, or even pepperoncini as a last resort. Or, just make/buy a jar of giardiniera. Cheese (fontina, asiago, scamorza my preference) Olive oil for searing.
- 1 Tbsp ground black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper
- (Salt should be skipped or reduced if the boullion is already salted. Otherwise, if boullion is not salted, some salt (1 Tbsp) would be nice.)
- 6+ cups worth of beef bouillon
- Meat drippings from roast
- Deglazing liquid (see below)
- Heat sous vide water bath to 135 deg F (57 deg C).
- Trim excess fat off roast.
- Coat roast with the rub.
- Put roast in a plastic sous vide bag (either vacuum sealed or ziplock style).
- Place in water bath for 18 hours. If using a ziplock type bag, let the water bath push out all of the air in the bag before sealing it.
- Remove bag from bath. Remove roast from bag.
- Add the meat juices in the bag to the beef boullion.
- Brown the roast on all sides with a little oil. Use hot cast iron pan or griddle for best results.
- Chill the finished roast in the fridge to firm it up for slicing later.
- When chilled, slice the roast thinly.
- When ready to eat,
- Heat up the gravy.
- Fry/roast the peppers. Coat them with a little olive oil first.
- Dunk some slices of meat in the gravy.
- Place in a roll.
- Add peppers.