Posted on 01/07/2021 8:05:28 AM PST by mylife
One comment where I found this article says this is a good way to get yo ass capped in Chicago.
I must admit the bun looks lame.
That’s a bridge too far for me.
Oddly when I lived in Tx, I preferred pulled pork over chopped brisket, but you have to have onions pickles and peppers
I have never bought a tubbed “product” that comes close to the original.
That said, I will never make a homemade meatballs again.
the frozen ones are so good... and cheap.
He's not from Chicago.
He's very .... Conflicted, with multiple issues.
He probably puts ketchup on hot dogs, which is another way to tell that he is not from Chicago.
And, finally, telling people all over the country about Italian Beefs is like telling everybody who shows up at the bait shop "My best spot is 2 miles out, just past the island", or some body from Texas telling democrats from New York to move to Texas and bring their voting habits with them.
LOL!!!
Dipped or double dipped is wonderful
BFL
I’ve had this recipe for about seven years and will share with you.
Tom Thayer’s Italian Beef (former Chicago Bear)
I can personally say the food at his family restaurant has always been very good.
Ingredients:
One 3 ½ to 4 pound boneless beef chuck pot roast
One package of Zesty Italian Salad Dressing/Recipe Mix
One 16 oz. jar of hot giardiniera
One 16 oz. jar of mild giardiniera
One dozen baguettes (French rolls)
Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture.
Tom recommends adding an 8oz can of beef broth to the mix for extra flavor and you probably want to take Tom’s recommendations no matter what.
Aside from the bell pepper and mozz, no other ingredient is sold here.
Thanks, sounds simple and delish.
No beef in TX? No Bread? No Jus?
Perhaps somewhere in TX but not here. No fancy over priced prepared beef in au jus. No kaiser rolls sold at the local HEB chain grocer. It’s either the store brand or Mrs. Bairds hamburger buns. No brats but you can sometimes get soon to expire fresh Italian seasoned links another HEB wanted shipped out but that’s not the same flavor. Ha, forget about ever finding hot giardiniera as there’s not much in the pickled section outside of every cut of dill pickles and one type of bread and butter pickles. Used to see pimentos but it’s been years. Heck, you can’t even make your own girdiniera since they haven’t stocked cauliflower in a decade.
Makes me wish I was young again... A couple of those and a milkshake would make a fine lunch...
Love them dipped.
This recipe sounds great. Just to be clear
Re the zesty Italian dressing mix:
That’s the powder spice mix you pour over the beef, or the made salad dressing including oil and vinegar?
It’s the powdered mix.
I loved Tom’s mother. She would greet everyone who came in to the restaurant, spent time with everyone, made sure your food was to your liking, etc.
Thank you very much.
And she sounds like she was a great hostess.
She was. Tom was there helping out many times when I would frequent the restaurant with friends. It is a small restaurant and very good. If anyone ever has the opportunity to eat in Joliet, I suggest Thayer’s.
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