Chicago Italian Beef

Beef brisket Chicago style on a sandwich.

Simon Rimmer, Sunday Brunch

Ingredients

  • 1 brisket – 450g
  • 2 tablespoons brown sugar
  • zest of 1 orange
  • 1 large white onion
  • 6 gloves of garlic
  • 4 teaspoons black pepper
  • 4 tablespoons course ground coffee (!! not instant !!)
  • 2 teaspoons chilli
  • 450ml stock
  • Jalapeno chillies – to serve

Mayonaise

  • 200g mayonaise
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons mustard

Method

  • Mix and rub the dry ingredients into the brisket
  • Slice onion & garlic, lay on a baking dish. Add stock and place brisket on top.
  • Slow cook for up to 6 hours covered with foil at 150°C.
  • Slice beef and add back to the cooking sauce
  • Serve on crusty bread with tomato and pickles with some mayonaise – with some of the sauce on the side for dipping the bread in.