Tip for those of us without a deli slicer: once you take the beef out of the braise, let it rest until warm but not hot. Wrap it *tightly* in several layers of plastic wrap or vacuum seal it, and place it in the fridge with something heavy on top. Take out the next day and it will be compact enough to get thin slices with any decent filet knife or good slicing knife. Been doing my corned beef like this for years to make deli meat
@swadlee3 Жыл бұрын
You can use a mandoline too for the consistent small slices. You can put the beef in the freezer for probably 20min before slicing and you would be good to go. Granted you'd need a mandoline.
@esumiwa5583 Жыл бұрын
Thank you!!! This was a great suggestion in my opinion!
@hellfish2309 Жыл бұрын
I recommend foil, waxpaper, or butcher paper (like the brisket smoking stuff): much less manageable, but you prevent exposing your food to hot plastic
@tompadfoot3065 Жыл бұрын
@@hellfish2309 foil doesn't give you the seal or compression the process requires. It's also why you wait until the meat comes down in temp so it's still a bit warm but not hot. Or you could use a vacuum sealer like I said. The goal is tight, leak-proof compression. Been doing it for years with no issues, got the recommendation from a Babish video on Corned Beef if I remember right.
@hellfish2309 Жыл бұрын
@@tompadfoot3065 you have to compress it as you roll it tight, which you don’t need it like sausage-tight… as I stated, less manageable but you skip the poison of hot plastic
@josepht5331 Жыл бұрын
I love talking to and meeting people like Chris. His energy is so genuine and u can hear his passion when it comes to his restaurant. These are the type of people that deserve roads named after them because they spread love everyday just with their presence, and he also does it with amazing food 🤤
@legoshi6531 Жыл бұрын
Chris seems like an awesome person, great character, charming and hilarious
@thesnoms1492 Жыл бұрын
@@KrunchTastic Godrick is a cruel and ruthless tyrant that considers himself to be the true successor of Godfrey, acknowledging himself as the lord of all that is golden. Despite being a member of Godfrey's lineage, he is considered to be a nobody amongst the demigods and is even said to be a coward by Kenneth Haight. Even prior to the Shattering, he was viewed as the weakest of Marika's children, not just in terms of power and influence but also in terms of leadership and basic strategic thinking. Even so, he desires to make a name for himself and acquire power, believing he has worth to his ancestors.
@SveinNOR Жыл бұрын
He gives med Duncan Trussel vibes. Fascinating!
@DormantGolem Жыл бұрын
3:35 best shit i've heard
@Ace.D.Portogas2 ай бұрын
@@thesnoms1492bro get off the game and go outside for God's sake.
@tamartaylor311 Жыл бұрын
as a chicagoan the onlyyyy critique i would have to say is the giardiniera 😭 you pickle it then you put the veggies in the jar with the oil. the oil then gets the spice and all the flavors! my favorite part 😅
@Kraus- Жыл бұрын
Yeah the best giardinera is properly pickled and drained then oiled. In my opinion the carrots should be tiny cubes as well instead of circles. One of the places near me adds sliced garlic and olives which is pretty good, but it's not pickled enough.
@bf859 Жыл бұрын
EXACTLY!
@tyronevonchadley Жыл бұрын
@@Kraus-I have lived in chicago all my life. I now prefer the minced giardinera and keep a bottle in my fridge at all times. The minced hot giard is way easier to get the proper amount of heat and also more consistency across the sandwich.
@SarahAnn33 Жыл бұрын
As a Chicagoan, I was super excited to see this! Very pleased you hit the actual good beef places here. You missed checking out Johnny’s Beef. Maybe next time! Hope you enjoyed some cheese fries with your beef from Portillos!
@gigachad3925 Жыл бұрын
Chicagoan Joshua Weissman fans rise up!
@Ayotemperbaybee Жыл бұрын
Saaaame I saw Italian beef I was like if he doesn’t come have an ACTUAL beef here I’ll riot lol
@macsmith8765 Жыл бұрын
Johnnys is the best
@Spawn-wt6ul Жыл бұрын
JAYS BEEF in Harwood Heights smokes everyone including Johnny’s.
@SevenHunnid Жыл бұрын
I smoke weed on my KZbin channel as my job
@BobDoesReviews Жыл бұрын
As a Chicagoan, I'm happy Josh baptized that sandwich. Good job sir
@edwardv4546 Жыл бұрын
gotta drown that mufucka. hold it under water until it start shakin
@JamieReneeVonTeez Жыл бұрын
Your in my home town of birth! BEST beef sandwich’s, pizza and Vienna pure beef in the world! I grew up on Portillos and even went to school with Dick Portillos sons. His older brother Frank Portillo own the Chicago famous Brown’s Chicken. Dick started Portillos for $1,500 in 1959 and recently sold it to Warren Buffet investment group for $1.3 BILLION!!! SO does he have the best Italian beef??? Absolutely! Dick used to buy his Italian seasoned beef and au jus from Lombardis (as did many other Chicagoland beef places) until eventually he bought the company and recipe. Portillos company is on the stock exchange (PTLO) and not only all over Chicagoland, the whole Midwest, out to AZ and California and down here to Tampa and Orlando! The Original Mr. Beef is also a Chicago historic beef joint and around for ever! Others who are all slightly different and AWESOME delicious are Johnnie’s, Al’s #1, The Original Nana’s & The Patio! These are ALL Chicago historic and treasures for decades! But Portillos is the WORLD KING of Italian Beefs! Not my opinion, by locations and millions and millions sold!! Hope my long detailed but VERY accurate contribution is welcomed to your great episode! Buon appetito ! Ciao ciao
@stever7627 Жыл бұрын
@@JamieReneeVonTeez no one asked bro
@JamieReneeVonTeez Жыл бұрын
@@stever7627 dont need anyone to ask. BRO
@stever7627 Жыл бұрын
@@JamieReneeVonTeez 🤮🤮🤮
@legendavey5930 Жыл бұрын
years ago when i was a line cook a couple of us were talking about what to make for family meal and i pitched italian beef, and while the only other chicago native was stoked by the idea everyone us looked at us all confused, and that's the moment when I learned at 22 years old that italian beef was a chicago regional specialty. growing up i thought everyone ate beef sandwiches this way. now that im older and seen some of the word i can no longer call it my favorite sandwich, but i think italian beef is unquestionably the best beef sandwich that exists. thanks josh for doing the lords work and spreading knowledge about one of the best things chicago does
@iKariSosa Жыл бұрын
i wanna take a moment to really appreciate the editing team, it doesn't matter if josh's videos (where great content is ALWAYS assured) are either 2, 6, 12, 32 minutes long, there's not a single bit i'd skip; from amazing intros, the speed of the recipe, the way you've done certain part of the recipe (let's say, fries, buns, even cutting tomatoes and adding that salt) you're never skipping it nor sending me to watch how is done in another video, all the way to the amazing reactions, honest veredict and a sublime B roll. just thank you! you're really inspiring me to persue my dream of cooking professionally more than any paying tutor would :)
@doughnutfingers Жыл бұрын
One of my favorite episodes to date. Was actually mouth-watering when I saw how that sandwhich turned out.
@colina1330 Жыл бұрын
The Bear is probably my favourite show to come out in recent years. It captures the chaos of working in a kitchen better than any other restaurant-themed show I've ever seen. I didn't know most of it was filmed in an actual Italian beef sandwich shop. That's awesome.
@tony_25or6to410 ай бұрын
Only the pilot was filmed there
@patrickbrinkman3717 Жыл бұрын
Portillos is the Pinot Noir of Italian Beef. It is an approachable entry point with subtle notes that one doesn't appreciate until one realizes (usually years later) just how complex and delicious it is.
@whitexbread Жыл бұрын
being a pretty picky eater as a kid I didnt learn to appreciate the beef until I was in my later teen years but these days I'd be hard pressed to turn down a beef anywhere (except buona, those guys suck)
@StacyODell Жыл бұрын
It's also great for those of us who are displaced elsewhere in the country, like here in Arizona. Beef sammiches, Vienna beef dogs, chocolate cake shakes... I've got a place that does a pretty good tavern style pizza -- now I'm just missing pizza puffs
@steveanderson3081 Жыл бұрын
I wanted to like it but at least the one in Plainfield Indiana, took forever and the sandwich was so dry the beef crumbled. Maybe I'll try a different one
@BnaBreaker Жыл бұрын
Goddamn that is actually a really on point analogy fine sir.
@leq6992 Жыл бұрын
@@steveanderson3081 that's Avon, not Plainfield. And you have to order it "dipped" or - my preference - "double dipped" where they make the sandwich and then dunk the entire thing in au jus before wrapping it up. Healthy? Absolutely not. Salty and delicious? Hell yes.
@frog_enthusiast05 Жыл бұрын
Joshua singlehandedly helps me jump out of my comfort zone and makes me want to try all sorts of different cuisines😭
@robertschak2546 Жыл бұрын
100% worth to make a good Italian beef once in a while.
@matthewtaylor1798 Жыл бұрын
Love all of Josh's videos, but these ones where he's on location trying food in the city of origin are the BEST!!! Thanks Josh and all the team for great videos and food!
@SBdnb Жыл бұрын
@Joshua Weissman As someone who's had their own Italian Beef stand, this is pretty spot on. The only real difference in preparation is that at my restaurant instead of making the jus separately, I slowly roasted about 20 lbs of inside round denuded (cut into quarters so it would cook more evenly and not be as rare in the center) slathered in minced garlic, in hotel pans with water and a slurry of my family's seasoning blend. Low and slow, seal the pans in foil so the pan jus doesn't evaporate in the oven, and you're left with an insanely rich, spicy Italian seasoned Au Jus you can keep in a cambro or quart out and freeze for whenever you want to make a pot of Italian Beef. Every family has a different recipe but I would love to try this one out!
@bigdchi11 ай бұрын
It would cost alot to use oxtails in making the au jus.
@ChristopherKummetz6 ай бұрын
Nobody can replicate a Beef shop’s quality done at home. Can’t be done.
@Skyfire08 Жыл бұрын
I'm so happy you not only made but finally got to experience the Italian Beef sandwich. One thing I always tell people when visiting Chicago is that "if you leave hungry, that's your own fault." Hope you come back and try some other stuff around the area.
@Oneofone77 Жыл бұрын
Hope you enjoyed your time in Chicago, Josh!! Glad to see Portillo's getting the love it deserves. :)
@LiterateDuck Жыл бұрын
My man making the sandwich after closing time was the most wholesome thing. That’s someone who truly cares.
@mg071395 Жыл бұрын
if you are not using a deli slicer and you do have a mandolin you can put the freezer for about 30 depending on thickness and slice it on there. also if its a thick boy you can cut the beef in half before putting it in the freezer
@declanfitzpatrick2101 Жыл бұрын
Fantastic video as a cooking student and Chicago native, hope you do one for the Italian combo with the sausage and the beef and make the sausage from scratch! Thanks for all the great content
@Kraus- Жыл бұрын
The combo takes a great sandwich to godly levels.
@digitalpayne8287 Жыл бұрын
This episode has officially convinced me to watch The Bear. I've heard about it and heard great things, but just haven't gotten around to watching it yet. Thank you sir!
@nelsoncastillo5595 Жыл бұрын
As a born and raised Chicago native you have truly done a great service
@spankbuda5760 Жыл бұрын
He should've went to Johhny's Beef in Elmwood Park instead of Buona.
@LVVMCMLV Жыл бұрын
@@spankbuda5760 That's Johnnies on North Avenue in Elmwood Park for those that are looking for it
@gracestella4844 Жыл бұрын
@@spankbuda5760i agree, no one goes to buona unless they want a nasty dry sandwich😬johnnys portillos and mr.beef do it best
@markblocker331010 ай бұрын
Very cool seeing how Italian beef is made; I had no idea. What a process. Looked great.
@KlareAudio Жыл бұрын
I enjoyed you interviewing the other guy so much that I almost forgot I was watching a cooking tutorial. would love to see you interview more chefs around the world
@marcus73x Жыл бұрын
I know this comment is late to the game. I used to make this at one of the best beef joints on the south side in the 80's called Andy's (the family up and sold in the 90's so it's gone). We used to make giardiniera 110 gallons at a time and it would last 2 weeks at most. We'd chop 50 lbs of onions per shift. Your take is all spot on, with the understanding that some degree of distinctive touch is always warranted. For the au jus though, we would fill up a four-gallon kitchen pan (2-3 roasts per) add the spices and veggies, and cook at a lower heat, but for much longer, basting every 30-45 minutes. This saved time and $$$ on separate broth preparation (and ingredients). For perspective, like 'The Bear', we prepared hundreds of pounds of beef at a time.
@WorstGamerNAE Жыл бұрын
You do great in an interview format. I know it's been done a million times, but I think a series where you travel, talk with owners of legendary spots, then try to replicate/elevate the dish IN the restaurant would be amazing.
@frozt Жыл бұрын
I wish you had an additional interview with this dude. He seems awesome.
@Sunbather620 Жыл бұрын
Glad you made it out to Chicago and tried our gauntlet of meats. Next time I’d recommend trying out a Jibarito sandwich too, it’s a Puerto Rican / Chicago sandwich that uses fried plantains as the buns and I make everyone visiting try one. It’s not what people typically think of when it comes to Chicago regional food but it’s easily one of my favs and needs more recognition
@EmmyLayton Жыл бұрын
That sounds amazing 😭
@maxreimann6734 Жыл бұрын
whats a good place to get a jibarito in chicago?
@Mix-oq3ex Жыл бұрын
There's a lot of those spots in NYC as well that are great, made by Dominicans called Patacon sandwich but it's the same thing.
@jess7686 Жыл бұрын
Jibaritos Y Mas
@BnaBreaker Жыл бұрын
Fam I legit have been eating jibaritos for most of my life and had no idea they were a Chicago invention until now... incredible! Thank you for the knowledge!
@tommyg.26156 ай бұрын
Best recipe ever! Made them exactly as directed they were perfect! Just bought both good cookbooks!
@ryanatthm Жыл бұрын
Next time you’re in Chicago check Johnnies and Al’s beef! Personally I would go with chopped sport pepper and jalapeño for the giardiniera but those are hard to get outside of Chicago and still looks amazing! I’m most excited to try the bread, it looks like you nailed it!
@Trex1n Жыл бұрын
Went to Chicago For a weekend ate Al’s the first day Ate it 3 times that weekend lol
@TheRavenSyndrome Жыл бұрын
Al's beef had a chain in Cali and I worked there and I absolutely miss the giardiniera one of a kind The gypsy fires I miss the most 😭
@palaceofwisdom9448 Жыл бұрын
Al's is overrated and overpriced. The Papa Charlie's brand in the grocery store is better than that.
@duojet1027 Жыл бұрын
Johnnies!!! All day
@jackchalabian8871 Жыл бұрын
Yeah he fucked up the giardiniera majorly imo, would have been more worth it just buying a jar if you can’t find those peppers outside of Chicago. To me this isn’t really authentic at all without the correct style of giardinera. Makes a huge difference in flavor and texture.
@calebshaffer2283 Жыл бұрын
As an Illinoisian, non-Chicagoan, there is an alternative to braising and slicing the meat. Slow cook it with all the seasonings and peppers in a beef broth. (its also less labor intensive). Around here I can, also, buy a package of Italian Beef Seasoning.
@bjamiork Жыл бұрын
Thank you SO MUCH for showing my hometown some love, man :) I was literally just telling my daughter today how I miss Chicago deep dish, Italian beef, and hot dogs. Weird coincidence lol.
@TheSneakerFile. Жыл бұрын
Claim your thanksgiving gift 👆👆🎁❤️🎁..
@JenRenePhoto Жыл бұрын
As a Chicagoland native, I approve of this video. There's something special about Italian Beef that sets it apart from other beef sammys. After I moved away, I struggled to find an acceptable replacement. I've been tweaking my own recipe that includes packets of au jus and Italian seasoning (combination of regular and spicy). I'm getting close with the flavor, but need to find somewhere that will slice the beef thin enough for me. Also, if you add some mozzarella on there it makes it to die for (IMO).
@spiraljumper74 Жыл бұрын
My neighborhood spot in Wrigleyville would put on mozz before the dip if you asked. All that hot jus soaking into the bread and beef, melting the mozz just right. So fucking good.
@chrismiller100 Жыл бұрын
In my 46 years of existence, I’ve never been to Chicago…never even been to the Midwest. And I’ve never eaten an Italian beef sandwich. But now that I know how it’s done, I’ll have to make some at home!
@visualthinking Жыл бұрын
Go to Chicago. Amazing city.
@OriginalGabriel Жыл бұрын
You should really take a trip, Chicago is a fabulous city.
@spiraljumper74 Жыл бұрын
Bro just go to Chicago, it’s fucking sick. Like if New York was actually affordable and didn’t smell so fucking bad.
@chrismiller100 Жыл бұрын
I was born in NY, though it was Westchester county, just north of the city. I've mostly lived in small towns, except for the 15 years I lived in San Jose, CA. Couldn't wait to get out of there. Now I'm living just outside of Yosemite national park. I've been to many of the largest cities in the US - NYC, Miami, DC, Baltimore, Dallas, LA, SF, Phoenix, Philly, Oakland, Sacramento, etc. The ONLY cities that I actually enjoyed visiting and would consider going again were Nashville and New Orleans. Other than those, I have no desire whatsoever to visit any cities.
@margaretstokely9016 Жыл бұрын
@@chrismiller100 whoop de do....
@FY0RER Жыл бұрын
I only had to watch the intro to understand the whole video. What a chef. Such showmanship. Joshua/10.
@Hamdoon5005 Жыл бұрын
"I'm technically closed but I'll make you whatever you want". A statement from someone who loves what he is doing and doesn't give a damn about timing.
@titinerma4602 ай бұрын
OK, I have to say this, but Joshua, when I was watching season two of the Bear I saw your cookbook on the shelf in the office when Richie was going over some restaurant stuff. YOUR COOKBOOK IS IN THE SHOW!!!!!
@Chauxz Жыл бұрын
This style of video is the best, not the quick edited tik-tok style rapid overload recipe's. Please do more of this
@hans.m.j Жыл бұрын
Christopher is one hell of a guy love his energy what a guy
@wyldeman7 Жыл бұрын
So happy you finally did this. I have an Italian restaurant in Indiana and we serve Italian beef. (In this area we shred it though, and put a ton of pepperoncini juice in the jus as well) We recently took a trip to Chicago for a metal show AND to eat at Mr Beef's. I wanted to walk in and say hey chef but after seeing this I'm glad I didn't! Yes Italian beef is the best sandwich
@MsMorganGirls Жыл бұрын
OMG! I made this today for family and friends--well, yesterday and today. It was so delicious! One tip for the French bread (which I had to make 3 times to get it right), don't put it in the oven for rising. When it's taken out to preheat the oven, all the air goes out and it goes flat. (Still tastes great, though!) Totally worth the process. And there's enough for leftovers!
@thelegosquad9801 Жыл бұрын
My favorite dish ever is a Peruvian dish called Juane de gallina. I would love to see you make that along with other Peruvian food
@justinguitarcia Жыл бұрын
I worked at a spot that made an aji de gallina and a lomo saltado sandwich and it ruled. They did a shredded chicken in the aji sauce, so delicious
@ChicagoTechGuy Жыл бұрын
Chicagoan here, Chicago gods will be proud, Chicago beef is where it’s at!!
@scenicdepictionsofchicagolife Жыл бұрын
Few places to try next time papa: -Al's Beef -Johnnie's -Jay's Beef Love u papa *kith* The cool thing about a beef sandwich is that the cronch, oiliness, heat level, and spices of the giardiniera varies wildly from one spot to another. So does the bread, and even the beef. Some places use marinated hot peppers others use pickled hot peppers. Regardless, it's always called giardiniera. Even the thickness of the beef can vary and this can have a huge impact on taste and texture. It never ceases to amaze me how SO much variation can be had in a simple sandwich of three ingredients. It's fucking beautiful. And I totally agree. Buona is extremely mid, but hey some people really into it. But man to have a beef in the morning every day... Nah that's too rich LMAO. I'd feel like a walking clogged artery. The Italian beef is a HEAVY nutritional WMD. I ain't gonna sugar coat it LOL but I mean... that's what makes it so damn good. Willing to bet there are lots of other Chicago born foods you may want to try out in the future. Examples: -Breaded Steak Sandwich (particularly from Ricobene's on the south side) -the Jibarito sandwich -Rainbow Cone Ice Cream (one of my favorite ice cream parlors ever) -South Side Pork Chop Sandwich -Maxwell Street Polish (literally my favorite sandwich of all time I think) -Chicago Style Red Hot (Dog) [meh, not the biggest hot dog fan, but we are apparently quite famous for this] -Stans donuts -Also apparently Chicago burgers are of their own style as well. Didn't know this till recently but oddly enough it's true. Just like with Polishes and Red Hots, includes pickles sports peppers, grilled onions, American cheese mustard and nothing else other than the patty which is usually griddled. Sometimes places will serve you pickled green tomatoes with red hots or burgers. Superdawg in particular is well known for this. It is one of my favorite things. Food scene here in Chicago makes it hard to even fathom leaving. Idk how so many people do it.
@Kraus- Жыл бұрын
It looked like the sammy at Buono had sweet peppers instead of giardinera which really brings the mid out.
@scenicdepictionsofchicagolife Жыл бұрын
@@Kraus- it's funny, per my knowledge of Italian beef history, before there were sweet peppers or giardiniera, there was just marinated Melrose peppers, which were a literally split of the difference between sweet and hot. Now it's pretty hard to find Melrose peppers on most Italian beefs that are not made at home . But lemme tell ya, pickled Melrose peppers are doggone amazing on an Italian beef. I highly recommend growing your own and prepping a homemade beef for it. You can buy seeds online! (And yes, the Melrose is a direct reference to Melrose park - where the cultivar was first "bred" or created by Italian immigrants back in the late 1800s. Neat stuff.
@jayk7781 Жыл бұрын
That’s why when you get a Maxwell St., Polish, you warm up with a double dog with everything on it. Ketchup is only for fries.Period! I’m surprised nobody, said Mr. beef’s Italian beef on Harlem by Addison.
@TheVirtualStealth Жыл бұрын
he should do jibarrito next for sure
@dawnjanz Жыл бұрын
Don't move to Chicago until you've been there in Jan. Lived there for 40 years and happy to be in the sunshine now. Although I do miss all the amazing food you can get there
@johncspine2787 Жыл бұрын
I like the fact that (like Brian Lagerstrom) you go to the trouble of making fresh bread with a recipe..no “oh yeah, go buy some Roundup soaked stale hydrogenated bookend”..nothing can beat fresh, organic, homemade breads…and breads freeze so beautifully, when you thaw in the same bag without opening to reabsorb all the moisture it originally had, then retoast to warm it up, in some cases it’s even better after freezing!
@himuragoXD Жыл бұрын
Need that 2 hour conversation on KZbin today!
@jasminenicole3695 Жыл бұрын
When people asked what I wanted for Christmas I told them your book and that is all! Gordon Ramsey was my go to til I came across you PaPa lol❤️ much love from Louisiana!!
@luisklein2006 Жыл бұрын
Beautifully done. Only advice I’d give is to chop the veg and peppers for the giard into smaller pieces. I don’t know why, but it makes a difference
@TheSneakerFile. Жыл бұрын
Claim your thanksgiving gift 👆👆🎁❤️🎁🎉.
@ryanmcconnaughay5078 Жыл бұрын
it took restraint for me not to yell out of my car window when I saw Joshua and Vicram walking across the street from this same Portillos earlier in the year. i was afraid of Papa's dirty look and disappointment... happy to finally see what they were in the city for though!
@liamgade8399 Жыл бұрын
As a casual portillos enjoyer it makes me very happy that you like Portillos
@Drew_Reviews Жыл бұрын
The way you described it as "eating a sandwich but also drinking a sandwich" is exactly how i described my first time having Al's, would have been a much better experience than Buona i can tell you that much. love the one you made, it really hit every note
@3SevenStangVids Жыл бұрын
agree als is way better than buona
@SeeStuDo Жыл бұрын
I love going to Chicago, this is a definite stop next time i go. Dude is the real deal restaurant owner, cares about crabking out food.
@tatacousin Жыл бұрын
Alright Josh, I was a bit worried with this one. My husband & I love your channel & I own your book. You did great! You should definitely try this again but as a combo (with Italian sausage). It's been nearly 30 yrs since I've been back home but having an Italian beef is so sacred to me. All of the sensory memories that a triggered by the smell & taste always makes me home sick!
@Hoodtiktoks777 Жыл бұрын
Dude is incredibly humble the bear was probably written about him from the looks of his personality and he hasn’t even watched it as well as funny !
@Jchmcom Жыл бұрын
Future episode of But Better: Portillos! Josh: Yo wait a sec this shit's pretty good. This one might be rough.
@TheLoPresti10 ай бұрын
The owner of Mr. beef, Christopher, is so nice. He talk to me for like 15-20 minutes while he was making food and also talking to like three other people lol. The other guy who worked there I think his name was Joe was older, but really nice as well. Everyone in Mr. beef makes you so amazingly welcome and you feel like you’re at home talking to your brother or uncle. I’m also an Italian American like him so we had common ground there. Lol.
@iwikemonkey Жыл бұрын
Not sure if hes gonna read this but this was the best episode recently, no papa bs or wacky stuff just straight to the point!
@bigdchi11 ай бұрын
Some joints use cauliflower in the giardiniera.Don't use Olive oil in the giardiniera. Use sunflower or soybean oil.
@subwayjrod1 Жыл бұрын
If you walk into a place that's closed and the owner says "I'll make you whatever you want" then after ordering says "what are you F***king 70 years old?" You don't even have to try the food, it's gonna be AMAZING.
@bo1g3r9 ай бұрын
portillos italian beef with sweet peppers are gods gift to earth
@bo629 Жыл бұрын
I‘d love to see you do a German Schweinebraten! You have to try this one! P.S. Greetings from Germany and keep up the good work!❤️🩹
@colinsmith7407 Жыл бұрын
would be cool to see this- many ways to soup up a traditional Schweinebraten.
@alexgonzalez1607 Жыл бұрын
I thoroughly enjoy these styles of videos, they really help show the culture around food and the relationships formed around a good meal
@dayskiloo Жыл бұрын
italian beef and pepsi
@AdyAlsab9 ай бұрын
Lmaooooooooo !! Josh don’t ever change … that last bit where you said he forgot his bath water or what not after dude dunked his Italian beef was golden! Hilarious! Luv it!!
@JoeMcBroom Жыл бұрын
I like that you've abandoned any pretense of being an approachable home cook type of recipe guy.
@theMick529 ай бұрын
Mr Beef seems like an awesome and fascinating guy! I could probably talk with him for days! That sandwich however is what heaven looks like!
@amin.moozarmi Жыл бұрын
Idk who’s making these videos for Josh but his/her job is SUPER EXCELLENT…
@ChristopherKummetz6 ай бұрын
Chicago is THE beef Capitol of planet earth. I’ve lived here my whole life and the best Italian Beef shop is something Chicagoans brawl over. I know of at least 30 of the best shops. Not one of them disappoints. Come to Chicago Josh, and I’ll take you to some of the best places. Along with that, THE top hot dog place in Chicago is…Gene’s and Jude’s. The line is out the door non-stop from open til close. Hot dog, mustard, onions, sport peppers only. Get extra fries to heat up for the next morning’s breakfast w/ eggs. Also, get a tamale dog!!!
@thomasparker5721 Жыл бұрын
I went to Chicago to explore the city and eat everywhere. Tried Al’s, Portillo’s, and Mr. Beef. Mr Beef is the supreme Italian beef by miles
@maxwanders Жыл бұрын
Any owner who is willing to eat at their own place every day speaks volumes about the cleanliness and quality of his work
@whenisdinner2137 Жыл бұрын
Chicago food is the peak of Human Experience
@MrBenfranz Жыл бұрын
An Italian beef is great, and what's better is an Italian combo with a nice piece of grilled Italian sausage buried deep in the hot wet beef and that french roll. Oh man, that's the best.
@johnc.8940 Жыл бұрын
We had an Al's Italian Beef here in CA SF Bay Area. My kid and I LOVED it! Then Al's closed all locations outside of Chicago. It was heart breaking.
@drechsla Жыл бұрын
Chris reminds me of an old school Chicagoan, it's refreshing to see some real Chicago still alive and well.
@AutumnHxze Жыл бұрын
You made me (a chicagoan) proud ((and also crave portillos so i will be headed there for dinner)) thx
@jacobhoover9223 Жыл бұрын
Merry Christmas everyone
@blakemckellar784711 ай бұрын
PRO TIP - Wide Mandolin once cold will slice like the deli but at home and very cheap, just watch your fingers.
@Starmaker908 Жыл бұрын
Definetley in my top 3 for the coolest on you tube, just a cool guy.
@thunderdragon8341 Жыл бұрын
Thanks to u I’m learning how to cook something I never was taught growing up so thank you
@thenightwatchmen9063 Жыл бұрын
As a Chicago native I really appreciate you making this the proper way so many people on the Internet don’t really know what they’re doing.
@lakishaterry2480 Жыл бұрын
Ordering Josh’s book right now try it with cheese game changer
@whotf888 Жыл бұрын
I dunno what's more impressive: the hospitality of that dude or the fact that Josh went to Chicago without getting shot
@Fraser142 Жыл бұрын
Simplicity is always Great. Love watching cooking channels you can always learn more!
@radz7843 Жыл бұрын
Love the wallpaper he has on his phone
@evilbob2200 Жыл бұрын
interesting most giardiniera is lacto fermented. Then its preserved in the vinegar based brine and oil with a spalsh of the fermentation liquid.
@JasonHe1993 Жыл бұрын
I would recommend checking the beef every 15 minutes once it's in the pot/casserole. Mine must have reached the temperature 30 minutes in (maybe my oven runs hot0, and I didn't check until 40 minutes in and the beef was overcooked. Don't think it'll be too much of an issue since the beef is thinly sliced when served in the sandwhich.
@mikewilliams4499 Жыл бұрын
Best Italian beef sandwich in the world. Florence’s Central Market in Italy dipped in gravy. Place always has a line in front of it
@Triggerhippie70 Жыл бұрын
I’ve been Portillos many times I’m not from Chicago, but I used to go there for business a lot, but I’ve never had Mr. beef and this guy. The owner of Mr. beef is freaking hilarious! I have to check them out next time I’m there
@Mr10damers Жыл бұрын
I love that city.... Great work my friend!!! I'm making this over the weekend for sure. WAHOOOOOOO. Cheers
@eddiep118 Жыл бұрын
eating a beef as i watch this lmao Im glad you could come visit josh! gotta come back soon theres so much good food here in Chicago!
@MichaelQuotesTheBible Жыл бұрын
There's a Portillo's where I used to live in California and it was my FAVORITE restaurant to go to. When my uncle was alive, we would go there for all kinds of awesome meals including hot dogs, burgers, and the famous Italian beef.
@recordman555 Жыл бұрын
About a year ago a co-worker transferred to Memphis from Chicago, and introduced me to the Hot Italian Sandwich. I've been making my own on a regular basis ever since! Really the greatest sandwich of all time!
@Imgonnabehonest Жыл бұрын
Hey Josh, since you're living in Austin now, if you're craving an Italian beef that holds up to the Chicago standard, I would recommend a trip to San Antonio to try a place called Wrigleyville. Its wonderful!
@FlickAndStuff Жыл бұрын
Welp. Just got my stand mixer as a wedding gift. and impulse bought a deli slicer at my work. And Josh drops an absolute banger to try em out with. I'm beyond stoked right now. To quite papa himself, "Let's Do This Shall We?"
@gameboi_dan1125 Жыл бұрын
Just had one today 🔥🔥🔥
@Zoooooooooooo Жыл бұрын
With Pepsi?
@KeithJDavies Жыл бұрын
When roasting the ribs and whatnot, I don't line the roasting pan with foil. That's fond at the bottom, I deglaze with the water I will later add to the stock pot.
@paddybissett7288 Жыл бұрын
Joshua weissman thank u I live in Australia and I watched the bear and loved it as a chef and now u have made its I am going to make this u r so badass
@paddybissett7288 Жыл бұрын
Hi is thus real
@erikjohnson6423 Жыл бұрын
Finally! Glad you could join the party, Josh! It truly is one of the absolute finest things in life!
@carilynjurgeson6178 Жыл бұрын
That looks amazing!!! I've never had an Italian Beef Sandwich like that. I will look these guys up if I ever make it to Chicago again. I may have to make it using a shredded chuck roast (pot roast) and cook until meat is falling apart, since I don't have a deli meat slicer. Might not be exactly the same, but this has given me some inspiration. Thanks for what you do!!
@spiraljumper74 Жыл бұрын
Pot roast sandwiches are Chicago as fuck too, don’t worry.