CHICAGO ITALIAN BEEF (POT ROAST STYLE)
Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.
Provided by Jeff Mauro, host of Sandwich King
Time 21h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees 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 3 1/2 to 4 hours. Increase the oven heat to 350 degrees 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.
- For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
- Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
- Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
ITALIAN BEEF
Provided by Food Network
Categories main-dish
Time 5h30m
Yield about 12 sandwiches
Number Of Ingredients 16
Steps:
- For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
- For the meat: Preheat the oven to 350 degrees F.
- Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
- Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
- For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
- To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.
ITALIAN BEEF
We enjoy slicing the roast as for a traditional roast beef, but many enjoy it shredded and piled high on buns. Great flavor and your house will smell wonderful as it cooks.
Provided by JoAnn
Categories Lunch/Snacks
Time 3h5m
Yield 1 Roast
Number Of Ingredients 5
Steps:
- Put all ingredients in a roasting pan.
- Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
- Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
- Then served on buns.
Nutrition Facts : Calories 1886.5, Fat 55.9, SaturatedFat 22.5, Cholesterol 898.1, Sodium 4333.3, Carbohydrate 27.1, Fiber 3.7, Sugar 9.4, Protein 298.7
ORIGINAL HOMEMADE ITALIAN BEEF
Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!
Provided by Randi
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 38.4 g, Cholesterol 103.1 mg, Fat 28.8 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 10.9 g, Sodium 4233.2 mg, Sugar 7.1 g
ITALIAN BEEF WITH A KICK
Seasonings and the pepperocini's create a nice flavor with a little kick. For less kick, cut off stems and remove seeds from pepperocini's and use less of the vinegar. Makes a yummy sandwhich.
Provided by Melly2
Categories Lunch/Snacks
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef into fist size pieces and put into crockpot.
- Add au jus mix (dry), italian seasoning mix (dry), french onion soup mix, beer (optional) and onion flavored beef broth to crockpot.
- Stir until all seasonings are well incorporated.
- Cover and cook on high for about 3 hours.
- For very robust flavor, pour the entire jar of pepperocini's with the juice into the crockpot.
- Do not drain, the vinegar in the juice helps tenderize the beef and gives a good flavor.
- For a more mild or less tangy flavor, remove the seeds and stems from the peppers and use half of the vinegar. I PREFER THIS TASTE. It will still have lots of flavor, just not quite as spicy.
- Cover and continue to cook on high for 2-3 hours.
- Cut onions into small strips (slices) and add to crockpot.
- Cover and cook until meat begins to tenderize and fall apart (about 2 hours).
- Remove the beef and tear (shred) into small pieces.
- Return beef to crockpot and continue cooking until meat is done and onions are soft which is usually about 2-3 more hours.
- I've tried them all and this is my personal favorite because of the flavor and the bread doesn't get as soggy.
- Sliced provolone cheese is completes the sandwhich.
Nutrition Facts : Calories 426.5, Fat 13.3, SaturatedFat 5.3, Cholesterol 193.5, Sodium 574.1, Carbohydrate 6.7, Fiber 0.7, Sugar 1.6, Protein 66.4
ITALIAN SAUSAGE WITH A KICK!
This white wine and garlic Alfredo sauce served with a nice spaghetti is one of my family's favorites, and I'm sure it will impress and become one of your favorites too. Mix with pasta and serve with fresh Parmesan cheese.
Provided by chef glow
Categories Italian Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir sausage in the hot oil until browned, about 10 minutes. Stir onion, mushrooms, garlic, and oregano into sausage, season with salt and black pepper, and cook until onions are slightly browned, about 15 minutes.
- Pour wine into skillet, bring to a boil, and reduce heat to medium-low. Simmer until liquid has nearly evaporated, about 10 minutes. Pour cream into skillet and add Parmesan cheese and butter. Cook at a simmer, stirring often, until sauce is slightly thickened, 10 to 15 minutes. Adjust salt and black pepper to taste.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 8.9 g, Cholesterol 119.8 mg, Fat 41.6 g, Fiber 2.2 g, Protein 19.1 g, SaturatedFat 18.8 g, Sodium 973.7 mg, Sugar 2.1 g
ITALIAN SIRLOIN BEEF SANDWICHES
After a hectic day, our family loves coming home to the inviting smell of Italian beef wafting from our slow cooker. The broth makes a perfect au jus. -Keith Sadler, Oran, Missouri
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 5-qt. slow cooker, layer the beef, pepperoncinis and onion; sprinkle with oregano and garlic powder. Pour beer over the top. Cover and cook on low for 6 hours or until meat is tender. , Spread mayonnaise on cut sides of rolls if desired. Place cheese on roll bottoms. With a slotted spoon, place meat mixture over cheese.
Nutrition Facts : Calories 502 calories, Fat 17g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1729mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 1g fiber), Protein 38g protein.
FAVORITE ITALIAN BEEF SANDWICHES
I'm a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip. -Kris Swihart, Perrysburg, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Drain the pepperoncini, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water., In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings., Cover and cook on low until meat is tender, 8-9 hours. Shred beef with 2 forks. Using a slotted spoon, serve beef and peppers on rolls.,
Nutrition Facts : Calories 376 calories, Fat 15g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1132mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
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- Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so that it develops a nice crust (this will take about 10 minutes). Transfer to the slow cooker.
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