From the telly to your belly, recreating recipes from television

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Welcome to Gobblebox, our TV-inspired recipe series where we bring legendary food moments from the small screen straight into your kitchen. This week, we’re diving into the meaty, messy, Chicagoan world of The Bear, and recreating the dish that encapsulates the soul of the show and the city it’s set in, the iconic Italian Beef sandwich.

The Italian Beef sandwich from The Bear represents the delicate balance between high-end culinary precision and humble, working-class roots. For Carmy, it sandwiches together his two worlds, literally! It’s the bridge between the Michelin-star kitchens he left behind and the neighbourhood joint he’s fighting to save. And y'all thought it was just beef and bread.

Unfortunately, this is no quick dinner... This is a long old process and a labour of love, with prep starting at least a day before. There’s a long simmer, a deep chill, and some very thin slicing in your future. Ideally, you’d use a meat slicer, as the thinner the beef, the better the bite, but if you’ve got a sharp knife, steady hands, and a healthy dose of patience, you can absolutely do it by hand.

We’ve included our take on a homemade giardiniera too, and trust us, don’t skip it. That punchy, pickly crunch cuts through the rich beef like a line cook through service tickets. It brings much needed acidity, and texture, to the party.

Now, some people dunk their whole sandwich in the jus. Some people don’t. That’s your call. We’re not here to start beef over beef. And on that note after spending way too long in the deep-dish depths of Italian beef discourse, let’s just say: people have opinions. And strong ones. So, do please remember this is just our take on things, and as Carmy himself might say,"Calm the f**k down". This is open sandwich surgery, not open heart.

For hints tips, and a (hopefully) fun time, check out our video of the recipe, and don't forget to show it some love and subscribe for more recipes from the screen.

Without further ado, grab your knife, sharpen your cousin, (or the other way around) and let's get cooking. Yes, chef. 🧑‍🍳

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INGREDIENTS (serves 6)

• 1-1.5 kg beef topside joint

• 1 litre beef stock, low sodium

• 500 ml water

• Whole head of garlic - split in half 

• 1 onion - peeled + quartered 

• 2 carrots - chunked into 1.5cm rounds

• 1 tbsp Worcestershire sauce

• 1 tbsp dried oregano

• 1 tbsp dried basil

• 1 tsp dried thyme

• 1 tsp chili flakes

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 2 tsp black pepper

• 2 bay leaves 

• 1 tsp fennel seeds 

• 1 tsp coriander seeds 

• 1 tsp salt

TO SERVE

• 6 hoagie rolls

• Giardiniera - recipe here

METHOD

Pre-heat the oven to 160°C/140°C fan. 

Heat a few tablespoons of oil in a deep pot or Dutch oven. Sear the beef joint on all sides until browned. Remove and set aside.

In the same pot, place the onions, carrot, salt and all dry seasonings.  Toast the spices for a couple of minutes, until fragrant.

Nestle in the garlic, then pour over the stock, water, and Worcestershire sauce. Stir well, then bring to a boil. Remove from the heat once it reaches a boil.

Add the beef back in, making sure the liquid comes up to about ¾ way up the meat, topping up with a little water if necessary.

Cover loosely with foil, and let it slow cook for  3-4 hours, until tender but holding its shape.

Remove the beef from the jus, and let it cool completely at room temperature. Then, wrap closely in cling film, and refrigerate overnight. nb: This firms up the beef, making it easier to slice, and intensifies the flavour.

Strain the jus in a fine mesh sieve,  cool completely at room temperature, then refrigerate until ready to serve.

THE NEXT DAY...

Remove the beef from the fridge, and slice it paper thin across the grain (a meat slicer is ideal, but a sharp knife + a whole lot of patience = win).

Reheat the jus, and dunk the meat slices in to warm and soak before serving.

Slice your rolls open. Pile in the juicy, tender beef. Add a generous scoop of giardiniera.

Then ask yourself... To dip, or not to dip...? 

Serve HOT and eat messily.

INGREDIENTS 

• 1 large carrot - peeled & finely chopped

• 2 celery stalks - finely diced

• 1 pepper - finely diced

• 1 small cauliflower or ½ a large head - cut into tiny florets

• 3 jalapeños - finely diced

• 3 tbsp kosher salt- divided

• 4 cloves garlic - minced

• 250 ml white vinegar

• 250 ml water

• ½ tsp sugar

• 2 tsps dried oregano

• ½ tsp celery seeds

• ½ tsp black peppercorns

• 1 tsp mustard seeds

• 1 tsp crushed chilli flakes (optional, for a spicy kick!)

• 100 ml olive oil

METHOD

To a large bowl, add the cauliflower, carrot, celery, pepper, and jalapeños.

Over the vegetables, sprinkle 2 tbsps of the salt.

Pour over cold water until all the vegetables are covered.

Cover the bowl, and refrigerate at least 6 hours.

A FEW MOMENTS LATER...

Drain away the brine. Rinse the vegetables in cold water to remove the excess salt.

Place the chopped veggies in a mason jar, along with the garlic, oregano, celery seeds, peppercorns and optional chilli flakes. 

In a small sauce pan, place 250ml of water, along with the vinegar, sugar, and the remaining 1 tbsp of salt.

Boil for 2-3 minutes, until the salt and sugar are fully dissolved, then pour over the veggies. 

Let cool fully at room temperature, then cover with the olive oil, and store in the fridge. Let it marinate for at least a few hours, ideally overnight.

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