Pioneer Womans Hot Spicy Italian Drip Beef Recipes

Steps:

• 1. I didn't have any sandwich rolls but I did have a loaf of Italian bread. I decided to make open faced sandwiches with it. I brushed the Italian bread slices with butter on both sides and toasted them in my frying pan. I sauteed onions in a little olive oil and put them on top of the toasted bread then piled the beef on. I topped the sandwich with slices of mozzarella cheese. The open faced sandwich went under the broiler till the cheese was bubbling hot and slightly browning. The drip was served on the side to dip each tasty bite into. LOVED IT!! I hope you make this an enjoy it as much as we did!!
• 2. Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
• 3. Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!**
• 4. Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
• 5. May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
• 6. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
• 7. For more homemade recipes, please visit Bunny's Warm Oven. http://wwwbunnysovencom.blogspot.com/2014/03/pioneer-womans-italian-drip-beef.html

Steps:

• ***NOTE: This recipe can easily be halved!
• Preheat oven to 300 degrees.
• Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.
• Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. (NOTE: You can use whatever jarred peppers you like!) Stir to combine, then add the roasts back to the pot.
• Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it's not, return the pot to the oven for another 30 to 45 minutes, or until it's falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.
• When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.
• ***The liquid is quite spicy, but if you use a slotted spoon it will keep it pretty mild.

Steps:

• For the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions with a large pinch of salt. Cook, stirring, until the onions are dark golden brown and caramelized, about 20 minutes. Remove from the heat and transfer to a storage container with a lid. Let cool, then refrigerate until ready to serve.
• For the meatballs: Meanwhile, in a large bowl, mix the ground beef, breadcrumbs, mozzarella, parsley, mustard, egg, 2 teaspoons salt and 1 teaspoon pepper. Using a tablespoon scoop, portion and roll the meatballs (there will be approximately 60) and place them on a baking sheet. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to overnight.
• When ready to cook, mix the cornstarch with 4 teaspoons of water and add to a 6-quart slow cooker. Add the stock, pepperoncini with the liquid from the jar, French onion soup mix and garlic, then add the meatballs. Cook on high until the meatballs are cooked through, about 2 hours.
• Just before serving, reheat the onions in a pan over medium heat. Serve the meatballs alongside the buns and caramelized onions.

Steps:

• For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
• For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
• Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
• Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.