The Carushow
A variation on the Chicago Italian beef, the Carushow is a smoked Italian beef barbacoa torta with hot giardiniera salsa, charred sweet peppers, cotija cheese, onions, and cilantro. Of course, you have au jus on the side for dipping. Read the recipe below, or..
Recipe Details:
Serves: 4
Cook Time: 11 hours
Difficulty: Medium
Ingredients:
3-5 lb beef chuck roast
2 tbsp each of fennel seed, coriander seed, garlic powder, sweet paprika. thyme, oregano, dried chile flake, and black pepper.
6 cups of beef stock
8 garlic cloves
kosher salt
2 roma tomatoes
4 small tomatillos
1 small onion
1 cup of hot giardiniera
3 garlic cloves
1 cup of cilantro
1 lime
2 green peppers
Kosher salt
Cotija cheese
Bolillo or telera rolls
Prepare Beef:
Season beef liberally on all sides with salt.
Blend spice mix in a spice grinder or mortar and pestle.
Coat beef with half of the seasoning mix.
Smoke at 225°F until internal temperature reaches 165°F.
Place beef in a dutch oven.
Mix beef stock with remaining spice mix and pour over beef.
Increase temperature to 275°F and braise until fall-apart tender or until internal temperature reaches 205°F.
Let cool, then shred the beef.
Strain the au jus and skim off residual fat.
Season with more salt.
Giardiniera Salsa:
In a small saucepan, cover tomatoes and tomatillos with water and bring to a boil.
Simmer for 15 minutes or until soft.
Add to a blender with 1/4 of an onion, 3 garlic cloves, giardiniera, cilantro, and juice of half a lime.
Blend for 30-45 seconds until smooth.
Season with salt, pepper, and extra lime juice to taste.
Charred Sweet Peppers:
Coat peppers in oil and salt.
Char using a broiler, pizza oven, or kitchen torch until very dark and soft.
Peel off skin and slice into strips.
Build it:
Dip shredded beef in au jus and place on the bottom bun.
Top with giardiniera salsa, sweet peppers, cotija cheese, diced white onion, and cilantro.
Serve with a side of au jus and extra salsa.
