Go to the Recipe: Precision Italian Beef
Thank you for directions for either the Control Freak or Sous Vide!
I'll have to get some shortribs to give this a try - it looks great!
Mmmmm! This looks tasty! Question Chef! I've got access to a home-sized deli slicer and would like to use a traditional top round cut of beef… How should I adapt the temperature (148 °F / 64 °C) and time (24 hours)?
Just follow the recipe the same, and you will have the best version of a top round you have had yet.
Hi Kyl, It's difficult to get short ribs in my region (Trois-Rivieres, Qc, Canada). There isn't much meat and the price is exorbitant. Are there any possible substitutes?
I don't have a slicer, but also don't have $17/lb for boneless short rib plates, so I appreciate the guidance for top round! Can't wait to put on my Original BERF t-shirt and cook this!
Hi Kyl, thanks for this great looking recipe. It seems like the short ribs I can find don't have anywhere near the amount of meat that yours do. Is there a particular cut of rib that I can request to get something more like what you have?
Yeah, so you can either ask for a beef chuck tail flap or a whole boneless short rib plate. Now, if it's difficult to find, I would just grab a good chunk of brisket.
Yea, this will work out great with Brisket at the same time and temperature, as well as top or bottom round. The top or bottom round will give you a little more of a traditional Italian beef experience, and you will want to make sure you can slice it as thin as possible.
It will still be pretty dang good. I did like the top and bottom round cooked with this method. Just cut it as thin as you can and you will have a fantastic product. My buddy Addam did a video and used a mandolin to slice the cooled cooked beef, but I felt that it was a little dangerous to ask someone at home to do.
Great recipe and looking forward to trying it. Have you all tried the same recipe using a whole chuck roast? Any considerations to be mindful of if I try it myself?
I would just stick with the same times and temps for it.
I’d appreciate an option that didn’t call for me to make bouillon cubes. Can your homemade cubes be substituted with traditional ones? Or a concentrate like Better Than Bouillon?
Hi Alex, just substitute the water amount plus the weight of the bouillon cubes with whatever stock you prefer. If using other bouillon, follow their recommended ratio to water and substitute the same.
Ridiculously good
@Kyl Haselbauer Love me Chicago Beef (Chi Town is my favorite American city and I have made many culinary trecks there...as great as the dogs, pizza, and Grant Achetz restaurants are, I always have to get me a Beef)...... But, if I wanted to make a Beef into a Duck, would you go breasts or leg, then duck stock?
Yeah, if you want to slice the duck like the beef, I would use the breast, But follow the sous vide time and temps for duck breast and cool and slice. And then follow the same process using duck stock if you have it. Sounds like a good riff, I have done duck breast pastrami sandwiches in the past and its great.
Love this. If trying to make this for a crowd and looking for a more economical cut vs short ribs, what would you recommend???
Salut Jean. Essaie au Costco avec la piece "Bout de cote désossé a mijoter." de Kirkland. Moins chers que les shortribs avec plus de viande.
Hi Kyl,
So, 148 of cubes or the after product of the cubes/water or stock?
So, whatever bouillon you are using, follow their instructions on how much water to add to reconstitute it to the broth. That broth amount is what you want to substitue for the total weight of water we recomend of 3.5 kg (3 3/4 quarts).
What happened to the Recipes gallery? I can't explore/look for interesting recipes to make anymore. I have to either look at whatever is featured or know what I want to make to search for it? Come on guys.
The Recipe link at the bottom left of the screen is what you are looking for.
Should I adjust the amounts of spices and salt etc using brisket instead of short ribs?
I skimped a bit on time and money, substituting in top round and Better Than Bouillon, and it still turned out awesome. Topped with the sweet pepper giardiniera. Made 12 sandwiches. Like Richie said, “You’ve had a French Dip? It’s an Italian Dip.”
Super minor thing, but is there any way you can set the amount of cooking liquid scale for the sous vide portion of the recipe?
