Anyone have a good Italian Beef recipe
Thanks in advance
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Anyone have a good Italian Beef recipe
Thanks in advance
My wife was given this recipe and tried it with Venison. We have done nothing else and it remains one of our favorites.
2-3# roast
Dry Onion soup mix
Hot OR MILD Giardiniera mix. We usually buy it at Aldi and have found there is a difference between the brands, some have more oil than others; we prefer less oil. Depending on you pallet the hot is perfect for me but too hot for others.
https://www.amazon.com/Marconi-Origi...ag=googhydr-20
This is for Venison so we cook low and slow.
Just before bed she puts this togeather.
Add roast, soup mix, Giardiniera to crock pot. Use the empty jar fill with water and add 1 jar of water.
Set crock pot on low let cook over night.
In morning we shred the meat and add more water if necessary. Usually it is not.
Continue to cook until afternoon and ready to serve. I've eaten it next morning and seems to be ready but haven't noticed the extra time makes a difference.
Serve Chicago style on roll bun with Mozzarella cheese.
Cool- been looking for a good recipe. Attended college in the Chicago area and miss the sausage and Italian beef sandwiches. Messy, but delicious! hc18flyer
This recipe was given me by a Chicago nurse transplant I use to work with. She's passed on, but this is the recipe I use to this day (it was our Thanksgiving meal this year).
Using a good roast is key, and I've done it with brisket.
1 bell pepper diced
1 onion diced
A pint of pepperoncini peppers stems removed, the juice goes in the pot.
1 or 2 tablespoons of mixed Italian seasonings
1 teaspoons black pepper
Salt to taste (don't forget it's going to cook down)
16 oz beer
A couple cloves of garlic
A cup or so of black coffee
About 1/4 cup good olive oil
Serve on a hard crusty bread with white cheese is our favorite! I've never seen anyone balk at it!
I'll never forget Mary Russell as long as I'm using this recipe!
Thundar stick how long do you cook this? What type and roughly what weight roast do you use?
About 2.5lb chuck roast. It usually goes overnight in a crockpot on high, then lift the lid and turn to medium heat and cook down a bit. If you want to slice it, get it out sooner, I usually pull mine with forks.
Those are great ideas and right on time as I have a shoulder roast I'm gonna make over the weekend.
Also lookin for a good recipe for Italian kale/spinach/cabbage soup.
Ed <><
'Google' Olive Garden 'Zuppa Touscana' . My daughter makes it, AWESOME!