First try at homemade Italian beef. Having grown up in Chicago, I love the stuff but never had the courage to make it myself.
3.75 pounds of top sirloin cooked at 300 to internal of 125 F. Rub was from amazing ribs.com’s recipe. Let the meat cool in the fridge so I could test out my new meat slicer. The gravy was a bit rich. Should have added some water. Should have sliced a bit thinner. I am fortunate that we can get Turano bread at our local Portillos. Good bread for this meal is tough to find in Indy. It has to withstand being dipped in the juice.
Not quite as good as my favorite Johnnies in Elmwood Park but I had fun trying!
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