@michaelianblack.bsky.social what’s up with @npr.org and @sagaftra.org? I’m hearing something about some #ChicagoBeef. You seem like someone who might know. Should we Union actors still listen to and/or give $$ to NPR now? Bonus Question, why is reality now so stupid that it hurts? Thanks! 🖖🏻👽🥃❤️

Son's band is playing the #Beef again tonight. Opening for another local band from 6-7p. Come out and support local youth musicians in the Grand Rapids area.

#grandrapids #michigan #jazztrio #jazzfusion #chicagobeef #gnattheory

Long line waiting to get into Mr Beef

The popular Mr Beef sandwich shop.

This is the line for sandwiches from Mr Beef. Made popular by the series "The Bear"!!! I know the owner and I was gonna pop in and just say hi to him and then I saw this. #mrbeef #thebear #chicagobeef

Eeeew. Cheese on beef? #ChicagoBeef

Ingredients of Chicago Beef: Chicago beef - 1 boneless beef chuck eye roast (about 3 1/2 pounds) - Kosher salt and freshly ground black pepper - 2 tablespoons vegetable oil - 1 medium onion, roughly chopped - 1 tablespoon dried Italian seasoning - 2 teaspoons crushed red pepper - 6 cloves garlic, roughly chopped - 1/2 cup dry red wine - 5 cups beef stock (or enough to submerge the roast about 75%) - 2 sprigs fresh thyme Sweet peppers: - 4 bell peppers, seeded and cut into strips - 4 tablespoons olive oil - 1 teaspoon granulated garlic - Kosher salt and freshly ground black pepper

Directions For the pot roast: Position a rack in the middle of the oven and preheat to 300 F. Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds

Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 F. Transfer the roast to a cutting board and tent with foil.

Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches. For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.

COUSIN!

#ChicagoBeef #TheBear