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.