Cooking with Karl: Sharon's Italian Beef

Welcome to Cooking with Karl, where we explore delicious recipes with rich histories. This month, I’m sharing Sharon’s Italian Beef, a dish rooted in Chicago’s 1930s food culture. Born as a way to stretch beef to feed a crowd, Italian Beef is slow-roasted in a spiced broth, thinly sliced, and served on Italian rolls with giardiniera or sweet peppers.

Chicagoans lean over their counters to enjoy this sandwich without drenching themselves in its flavorful juices, giving rise to the famous “Chicago Lean.” Iconic spots like Portillo’s and Al’s serve this delicacy, but my all-time favorite comes from Sharon, a family friend whose recipe is unmatched. This dish is best made a day ahead to allow the beef to chill for ultra-thin slicing. If you’re fortunate enough to have a meat slicer, you’ll achieve the perfect consistency.

Here’s how to make it:

Ingredients

The Roast

5 lb. boneless chuck shoulder roast

The Spices

1 T garlic powder

1/2 t rosemary (or 4 sprigs fresh)

1/2 T Accent

1/2 T oregano

1/2 T fennel seed

1 T salt

1 1/4 t chili powder

1/2 T anise seed (or organic fennel pollen)

1 1/4 t black pepper

1 1/4 t paprika

3 oz. tomato paste

4 C water

2 t “Better Than Bouillon” dissolved in 2 cups boiling water

The Sandwich

Italian rolls

Jar of pickled sweet peppers

Jar of giardiniera

Directions

1. Season roast with kosher salt an hour before cooking.
2. Preheat oven to 350°F. Dissolve “Better Than Bouillon” in boiling water, mix with spice ingredients.
3. Place roast in a Dutch oven, add seasoned liquid plus 4 C water, and braise at 350°F for 1 hour. Reduce heat to 300°F, cover, and braise for 2 more hours to 140°F internal temperature. Remove from oven, cool, refrigerate overnight.
4. Skim fat, slice beef paper-thin, strain juices, then recombine meat and juice. Heat gently before serving.

To Build the Sandwich

Slice rolls on one side only, pile on juicy beef, and top with sweet peppers or giardiniera. Dip in juices for the full experience.