Sklitch

Thanks Brewery! I'll add those ingredients to my au jus recipe and reduce it a bit. After all...football season is nearly upon us and ya gotta have beers and beef with Da Bears! Mmmmmmmm...Direct TV.

In regards to the giardiniera debate, I hold in my hand a jar of Il Primo Giardiniera imported to L.A. from lovely St. Charles, Illinois. The ingredients are hot and mild peppers, carrots, cauliflower, celery, pimentos, onions, salt, olives, spices, vinegar and soybean oil. Great on beef, pizza, sausage or meatball sandwiches, eggs or any dish needin' a kick. Not however, good on pie. Long story.

Hi all, I happened by this discussion and I'm gettin' all teary-eyed over my beloved Chicago Italian beef sandwiches. Grew up in Chicago and rarely get back from Southern California, but when I do...Ohhhhhh man! Buona Beef, Portillo's, Mr. Beef, Carm's. I try and hit 'em all. The best I've been able to do out here is to get Boar's Head Italian beef from an Italian deli in Santa Monica, some fresh rolls, and a jar of hot giardiniera and head home. I use beef broth, some pepperocini juice and a few cut up pepperocini. Simmer until barely boiling and THEN put in the beef as to not bruise the delicate texture and taste of the beef. Fellow Chicagoans say it's damn good. I'm so proud. All in all, I still miss the great beef joints in Chicago. Have a beef for me!!!