THE RELUCTANT GOURMET COOKING COMMUNITY

[LADawg]

It was Kelsey’s (he owns a small bar down the road) birthday this past week and there was a birthday party in his honor. Of course there was food available, and one of the items was some roast beef that was what might be called “out of this world good” :D . Seems that Kelsey furnished the beef, but another guy did the “fixin“, as we say down here.
Kelsey has a nephew who lives in Illinois that owns a small independent industrial food service business. On the nephew’s last trip down here to Lower Alabama he brought Kelsey some Chicago style Italian Roast Beef. The kind that has been cooked, sliced very thin and is sitting in a pot of liquid that was used for the cooking. The beef, and liquid was frozen and ready for some restaurant to heat and serve. I’ve about cloned the Chicago roast beef recipe.

ITALIAN ROAST BEEF Chicago style

3 to 5 Pound Rump Roast
4 Garlic Cloves, or to taste, finely copped
1 Teaspoon Oregano, dried
1 Teaspoon Basil, dried
1 Teaspoon Thyme, dried
1 Teaspoon Salt
1 Teaspoon Black Pepper fresh ground
1 Onion medium sliced
2 Cups Beef Broth
1/2 Cup Red Wine
1/2 Cup Water

In a small bowl mix together the Garlic, Oregano, Basil, Thyme, Salt and Pepper. Rub mixture over the Roast. Make sure that all areas are covered. Place Roast in a plastic bag that can be closed. Add Onion slices, one cup of the Beef Broth, the Wine, and the Water. Seal bag and refrigerate for 4 hours or overnight. Place all ingredients from the bag in a slow cooker. Turn cooker to low and cook for 7 to 8 hours. Remove Roast from slow cooker, drain well, and place in a lidded container or wrap in Aluminum foil. Refrigerate for several hours. Remove Onion slices from liquid, strain liquid, reserve it, and refrigerate for several hours in a lidded container.
Remove chilled Roast from the refrigerator. Slice very thin. Place back in a slow cooker, cover it with the reserved liquid used in cooking and heat on low or keep warm, for a hour. Serve on Sub rolls making sure that they have a little of the liquid on them.

But now comes the “fixin” part. The beef was not sliced at all. Rather it had been shredded and contained just the least amount of liquid or gravy. Enough for the beef to be moist, but not runny. I did get around to asking the “fixin” guy how he made this beef.

First he made a roux (sounds like gumbo, doesn’t it?). He then stirred in the beef slices, into the roux breaking the slices up. He then added some of the au jus to make a gravy. Not a whole lot of gravy, just enough to make the beef very moist.
Can’t wait to give this a try. The next time I make Chicago style Roast Beef, I’m going to use about half of the beef the was the “fixin” guy did.
Don’t ask me how much roux. I don’t know and won’t until I give it a try.

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