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.
Ingredients
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
Preparation
Italian Beef Barbacoa:
Season beef liberally on all sides with salt. Blend spice mix together in spice grinder or mortar and pestle and coat beef with half of the seasoning mix. Smoke at 225F until the internal temperature reaches 165F. Place beef in a dutch oven. Mix beef stock with remaining spice mix and pour over your beef. Raise temp to 275F and braise until fall apart tender or 205F. Let cool and shred your beef. Strain your au jus and skim residual fat off the top. 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 then add 1/4 of an onion, 3 garlic cloves, giardiniera, cilantro, and juice of half of a lime. Blend for 30-45 seconds until smooth. Season with salt and pepper and extra lime juice to taste.
Charred sweet peppers:
Coat peppers in oil and salt. Using a broiler, pizza over, or kitchen torch, char your peppers until very dark and soft. Peel off skin and slice into strips.
Build:
Dip shredded beef in au jus and place on bottom bun. Top with giardiniera salsa, sweet peppers, cotija, diced white onion, and cilantro. Serve with a side of au jus and more salsa.
View Recipe 
