As most people know, winter in Chicago is probably the worst experience. Like, ever.  Cold, damp, windy. People miserable about the fact that they live in an area where “the wind hurts my face.” So why do we live here?

For me, it’s about the culture, the history, the people, the FOOD.  Try all you want, you will never convince me that there is another city that encapsulates ALL types of food in one locale. We have food trucks, greasy spoons, 3 Star Michelin restaurants.  What makes it all so inviting is the fact that anyone can go anywhere in the city or outlying suburbs and sample some of the best regional cuisine out there.

I may have an affinity for Italian, but if you offered me a trip to Devon Ave for some Pakistani or Iranian food, I’d go. I’m also equally at home in China Town at some of the more obscure places (some of them are even ITALIAN, how-bout-that??) or on the west side for barbecue done right. Rib tips on white bread with coleslaw. Who doesn’t love that?!

Sorry. Off on a tangent about food.  Anyway, where was I going with this? Ah yes, the real reason we live in Chicago. The fact that it’s only really nasty about 3 months out of the year (Jan – March). You get one really, really nice day in early March of 60 or above, and everyone forgets the crappy weather, the snow, the wind…. And it reminds us of what’s coming. Spring. Summer.  Fall.  Chicago’s finest hours.  Street Fests, outdoor dining, the LAKEFRONT.  Our skyline.  Serious love here, folks.

Say what you will about other places, I just don’t think it gets any better than this place. And to prove it, I’m going to give you my go-to, no fail, Italian Beef Recipe. The one that you will compare to all of the Chicago Greats: Al’s, Boston’s, Buona Beef, Johnnies or Even Portillos.  Mine uses a slow cooker so it’s lower-maintenance.  Let’s the flavors develop over time. Two important things to not forget: Giardiniera and the Bread. My personal choice is Turano, made locally in Berwyn.

And lastly, DO NOT BE AFRAID TO GO WET! In some Italian joints around here, they actually SELL gravy bread – hard italian bread that’s been submerged in the juice from the beef.

So unbundle yourself from the elements, roll up your sleeves and prepare for some Chicago awesomeness.  Buon Appetito!

“Real” Chicago Italian Beef

Serves about 6-8 people

Ingredients:
1 3-5lb Beef Roast (Bottom round, rump, eye round, etc, but BONELESS!)
Enough water to cover the bottom of the roast in a slow cooker (approximately 4-6 cups)
4 cubes of beef bouillon (yes, I know, but trust me on this one)
1-2 tablespoon ground black pepper
2 teaspoons garlic powder + 4-5 fresh, crushed garlic cloves
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried basil
1-2 teaspoons crushed red pepper
1 bayleaf

Red and Green Bell Peppers
Giardiniera
Turano or other Italian type bread

Rub the meat with the dry ingredients above, except the bouillon cubes and bayleaf. Pour water into crock pot and stir in bouillon. Place meat into crock pot, cover and set to low. Cook 8-10 hours; or, set to high and cook 3-5 hours).

Once meat is cooked through, remove and place in a container in the refrigerator for 8 hours, preferably overnight. Strain the juice and place in a container in the fridge.

When thoroughly chilled, remove the fat off the top of the juice and pour into a stock pot on the stove or back into your crock pot, set to low. Slice meat as thinly as possible and add to juice along with the peppers, sliced lengthwise. Let everything come up to temperature and simmer for 2 hours. Slice bread to 6″ length, and then in half. Scoop a bunch of meat onto the bread, adding sliced peppers if you want them, dunk the sandwich liberally in the juice, and top and top with the Giardiniera. Enjoy! (and tell ’em Rocco sent you!)