What Kind of Meat Do You Use for Italian Beef?

Italian beef sandwiches are a beloved treat, especially in Chicago where they originated. The key to getting that perfect, juicy shredded meat texture is choosing the right cut of beef. So what kind of meat should you use when making homemade Italian beef?

Overview of Italian Beef

An Italian beef sandwich consists of ultra-tender thin slices of slow-cooked beef piled high on a crusty Italian roll. The meat is dripping with spices and broth, known as jus. Common toppings include pickled peppers like giardiniera or pepperoncini plus melted provolone cheese.

This iconic sandwich has its roots in Chicago, with the first versions traced back to Italian immigrants in the early 1900s The best cuts for braising are fatty ones from the cow’s shoulder or round When cooked low and slow, the fat keeps the meat moist and shred-worthy.

The Best Cuts of Meat for Italian Beef

Chuck roast is hands down the most popular and traditional choice Here are the top cuts to use

• Chuck roast – The classic. Chuck comes from the shoulder and contains great marbling. When braised for hours, it shreds into perfect little bites.

• Bottom round roast – From the back leg, bottom round is lean but flavorful. Go by tenderness not time when cooking.

• Rump roast – Part of the round primal cut, rump roast works well but don’t overcook or it can get chewy.

• Top round roast – Extra lean so slice very thin across the grain after shredding to avoid toughness.

• Eye of round – Another good lean choice, again slice thinly if at all chewy after cooking.

Other Questions About Meat Selection

• Can I use brisket? Yes, brisket has the ideal marbling for moist, fork-tender Italian beef.

• What about short ribs? You can use meaty short ribs, just remove the bones after cooking and shred only the meat.

• Is sirloin roast ok? Sirloin is quite lean so it may turn out chewy if overcooked. Add extra moisture when cooking.

• Can I use a beef chuck arm roast? Yes, the chuck arm comes from the shoulder so it has good marbling.

Tips for Cooking the Roast

Follow these tips for the perfect Italian beef every time:

• Trim excess fat to limit greasiness
• Cut roast into large chunks to reduce cooking time
• Cook on low heat in beef broth for ideal tenderness
• Shred with forks once fork-tender
• Return shredded beef to juices to re-absorb flavor

Sample Recipe

Try this easy recipe for delicious Italian beef sandwiches:

Ingredients:

• 3-4 lb chuck, bottom round, or rump roast
• 1⁄4 cup Italian dressing mix
• 1 jar pepperoncini peppers, drained
• Beef broth
• Hoagie buns
• Provolone cheese

Instructions:

1. Trim excess fat from roast and cut into chunks.

2. Place roast in a 6-qt slow cooker and add dressing mix, pepperoncinis, and enough broth to cover roast halfway.

3. Cook on low heat for 8-10 hours until fork tender.

4. Shred meat in cooker with two forks.

5. Return shredded meat to juices and let sit 30 minutes.

6. Pile shredded meat onto hoagie buns, top with provolone cheese, and serve!

FAQ

Can I use leftover pot roast? Yes! Shredded pot roast makes delicious Italian beef. Use in place of a fresh roast.

What if I can’t find the right roast? Any well-marbled roast like chuck eye or shoulder will work. Avoid lean cuts like sirloin tip.

How long should I cook the meat? Cook until it shreds very easily with forks, which can take 8-12 hours on low depending on size.

Should the meat be fall-apart tender? Yes, the meat should shred into strings with just the tines of a fork. This texture comes from long, slow cooking.

Can I use the oven or pressure cooker? Yes, braise in a Dutch oven at 325°F for 3-4 hours. Or use a pressure cooker for 60-90 minutes until fork tender.

Conclusion

For authentic Italian beef, opt for a well-marbled chuck, rump, or round roast. Cook low and slow until the meat is shreddable. Resist opening the cooker until fully cooked. Once fork-tender, dig into amazing Italian beef sandwiches!