- Today on Home Style Cookery. What do we got here everyone? These ingredients could make
up 1 million different things. But my favorite thing with these ingredients is
an Italian Beef Sandwich from the most beautiful city, Chicago. [Instructor] Here's a
little expert exert excert. Did you say excerpt from
my book Home Style Cookery. I love Chicago so much because
it's a lot like Toronto, except it has restaurants that rule and have been around longer than 10 years. (laughs loudly) Sorry Toronto, Italian beef done right is a sandwich design by some
God known as Secret Circle Okay. I don't get it wet because by the time you
unwrap the juicy beef the oily jardin arie has done
his job and that puppy is wet. All dirty dog.
(dog barks) You can eat it pretty quick. Just think of those hot
dog eating champions, smashing dogs by dipping them in Kool-Aid or whatever
the fuck dip those dogs into that make the bun
pretty much non-existent. Half way through, I always think, fuck I should have got to, but by the end, within three minutes after eating, I'm so thankful I didn't get to. I love the sandwiches so much. Thank you, Chicago for real though. Chicago might have the best sandwich game in the United States of America,
Chicago, Chicago, Chicago Chicago, (Soft music) Home Style Cookery. Home Style Cookery. We're going to give a little ode to one of the greatest
sandwiches of all time, The Hot Italian Beef. So we got to cook and braise our beef. This isn't typical right? But what we're gonna do is
we're gonna take our chalk and we're going to braise it and shred it. So this is a chalk rose blade Rose. You want all this connective tissue here? See this stuff though good marbling. Shreddable. So we're gonna put that in. We're gonna take some onions and we're gonna cut those in half [Instructor] boom skins and all I'm just gonna put two onions in. So we're just gonna cover
the pot roast and beef stock. I got three liters. By the time we raise off
this entire pot roast we're gonna have the
even better beef stock. We're gonna season a
little bit right now. Okay. One, two, put the lid on,
bring it up to a boil, turn that down and there we go. (upbeat music) Now, now, now, now Now, what we're gonna do is
make a little jardin arie. So this is just some granulated sugar. I'm gonna put out a cup in the booch. A lotta of sugs by, you
know, a lot of sugs is good. [Instructor]Some white
vinegar, one cup, one leader. What have you then I'm just gonna add
a little bit of salt. There we go. I like to
add maybe one more. Okay. I'm going to warm this up. We dissolve the sugar and the salt. [Instructor] I'm just
gonna take some celery. We're gonna cut it in half. Then we're gonna just slice it. The jardin arie. It's like a sweet, savory, oily little
Italian vegetable preserve. So we got celery, slice up our jalapenos and then I'm just going
to run my knife over them. Nice and easy jalapenos in there. So we got about three little carrots here. Peel them up nicely. Now for these, you can
cut them lengthwise. And then I like to just
kind of quarter them. I'm gonna do our cauliflower next. Who's going to use like
half a head will be plenty and take little bit of the core out and just kinda break it up. We're just gonna add some onion. The preserving of vegetables
is important to all of us. Okay. These things don't
just grow on trees. And you guess what? Someone's gotta do it. If you buy like perfectly sliced pineapple Pete pre-sliced at Erewhon or you know, whole foods or any of that kind of stuff you know, it's like, come on,
cut up your own vegetables. So I'm just going to do a
quick dice on the onion. Throw the core in, it's fine. Core of onion never
killed anybody or has it. Couple of cloves of garlic. You know what I'm gonna do, I'm just going to smash these, boom! We got a beautiful meloche. Now we're gonna add the hot liquid the hot vinegar, but boosh God. So we gotta just let this cool. Once this cools down I'm going to show you a
little bit of a trick. That's what we're gonna
do, everybody.Okay. After this message. Hello Chicago Have you behind the
camera ever had in Chicago Italian beef, have you
ever had an Italian beef? Have you ever had an Italian beef? You're gonna have one tonight,
you gonna have one tonight, you gonna have one tonight. Daddy's (Upbeat instruments) As time moves on like all things we're pushing forward through
life and we need to eat. And the sandwich is about to get finished. The beefs it's like the Holy grail of meats made a lot of
boiled meats in my life. This is the cream of the crop. If you take a little nibble. Oh, Oh, that's perfect. Now what we're gonna to do
is we've gotta jardinary. So why don't we make a little salad? Check this out. Let me do
something for you guys. We're going to take, boom One, two, three, four, big scoops. Really good olive oil key. Give it a big old gluggy. You wanna just almost barely cover it. And now what we're going to do. One of the greatest herbs of all time, dried basil,
basil, basil, bizzles bizzles. Bazzles a little
dusting, little dry to rags maybe two of the oregano,
some fresh cracked pepper. Holy cow. A couple of cracks of the pack. Now we're gonna stir this around. Oh, it is a wild stallion.
(horse neighs) So good.I'm gonna shred up this beef. We're gonna take this. I got a little fork here, our tongs. We're just gonna shred this up. Tealium beef is just pulled beef baby. Now take a bit of this beef
stock and add a rim in there salt, boom, one last little mix. All that liquid, absorbing
up into the meat. [Instructor] Check this out. I'm gonna take a little bread, a little beautiful braised beef a little jardin arie, crunchy vegetables. You yourself, a cup.Okay. Get a little bit of that broth in there. Oh, Chicago, it's too hot. One of my date I'm literally taking boiling broth. Who do I think I am? So
try it again seconds later. Whoa, Whoa, Whoa. I love you Chicago.
(mumbles) Is it as good as Chicago's? No, not. I would never say that. It's good enough for me at home, and that's the best thing
about Home Style Cookery. It's about my love of food to cook at home to cook for me ,to cook for
you, to cook for you, to cook for somebody else to cook
for somebody else and ripple we're not building rocket ships here. We're building memories. Pre-order my book. It's
full of love from me to you. Tell your friends, "Get the book" it's going to make you a better cook. It's full, absolutely chock-full over 135 recipes chock full. Matty Matheson wholesale cookery
out September 29th people 2020. I love you. Home Style Cookery, Matty
Matheson, world peace. (upbeats)
It was too weirdly different of a show. I miss just a dash. Idk what is going on