Beef Italiano Food

ITALIAN BEEF

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.

ITALIAN ROAST BEEF

Steps:

• Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
• When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
• Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
• Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.

ITALIAN BEEF

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.

CHICAGO ITALIAN BEEF SANDWICH

Steps:

• Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
• Preheat oven to 275 degrees F.
• Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
• Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
• Cool broth in roasting pan and remove the fat that rises to the top. Strain.
• Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

ITALIAN BEEF

Steps:

• Rinse steak under cold water and pat dry with paper towels. Place in large resealable bag. Add salad dressing, 1/2 cup pasta sauce, and garlic to bag. Gently massage to mix marinade. Marinate in refrigerator for 1 to 8 hours.
• In a small saucepan combine remaining pasta sauce, wine, and seasoning. Bring to a boil over medium-high heat. Reduce heat and keep warm.
• Remove steak from refrigerator 30 minutes before cooking and bring to room temperature. Preheat grill to medium-high. Just before cooking, clean and oil grate.
• Remove steak from bag and discard marinade. Place steak on grill. Cook for 6 to 7 minutes per side. Serve hot with warm sauce.

ITALIAN BEEF

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.

LIDIA'S INSANELY DELICIOUS ITALIAN BEEF ROASTED IN BAROLO WINE

Steps:

• Preheat the oven to 250° F. Season the roast with half the salt. Heat the olive oil in a large Dutch oven set over medium-high heat. Brown the roast on all sides, about 8 minutes in all, then remove it to a platter.
• Add the onions, carrots, celery, and garlic, and cook until the onions begin to wilt, about 6 minutes. Add the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, just until the vegetables soften, stirring frequently and scraping up the browned meat bits on the pan bottom; then lower the heat.
• Push the vegetables to the side, and return the seared roast to the cleared side of the pan. Pour in the bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged, so add beef stock as needed.
• Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until the meat is fork-tender. The liquid should not boil; if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
• After about 2½ hours or so, check the beef. If it is easily pierced with a fork, take the pan from the oven. Remove the meat to a platter, with the carrots and celery. Skim any fat from the braising juices, heat them to a boil, and reduce until the sauce coats the back of a spoon. Pour it through a sieve set over a clean container. Press the juices well from the strained herbs and remaining vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve it right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
• To serve: Slice the meat crosswise (easiest when it is cool). Pour a shallow layer of sauce into a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide them onto a warm platter, fanned out. Heat the carrots and celery in the sauce, too, and arrange them on the platter. Serve, passing more heated sauce at the table.

SLOW COOKER ITALIAN BEEF

Steps:

• Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

ITALIAN-STYLE BEEF STEW

Steps:

• In a large saucepan, cook onion and garlic in olive oil for 5 mins until softened and turning golden. Tip in the beef strips, pepper, tomatoes and rosemary, then bring to the boil. Simmer for 15 mins until the meat is cooked through, adding some boiling water if needed. Stir through the olives and serve with mash or polenta.

ITALIAN BEEF BRACIOLE IS SO GOOD IT'LL MAKE YOU CRY

Steps:

• Unless you have mad knife skills, ask your butcher to slice two pounds of lean beef into very thin sheets--as thin as possible.
• Slice the mozzarella into thin strips. Mix the mozzarella in a bowl with the romano cheese, raisins, pine nuts, parsley, and breadcrumbs.
• With a meat hammer, pound out the slices of beef until they're as thin as you can get them.
• Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of beef. Add a thin sheet of prosciutto. Roll up the sheet of beef to form a roll. Tie the roll securely with butcher's twine.
• Heat two tablespoons of olive oil in a skillet and brown the braciole on all sides until nicely caramelized.
• Peel and dice the onion and saute in the olive oil and salt in a heavy bottomed stock pot until the onion is translucent (about 12 minutes).
• Add the garlic and herbs, saute until garlic is cooked and fragrant, but not burned.
• Deglaze by adding the red wine. Cook until the wine is reduced in volume by half.
• Add the tomatoes and tomato paste. Bring to a simmer,
• Add the browned braciole and allow the sauce to simmer on very low heat for an hour to an hour and a half. This cooks low and slow. Be sure to stir the sauce frequently so it doesn't burn on the bottom. If the sauce becomes too thick, thin it by adding a bit of water.
• Simply mix together the ingredients. Sprinkle gremolata on top of dish before serving for a bright citrusy note.

PORTILLO'S ITALIAN BEEF HACK

Steps:

• Preheat the oven to 400 degrees F.
• Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
• Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
• Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
• For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.

BEEF ITALIANO

Steps:

• In a 1 1/2 quart microwave-safe casserole crumble beef. Add celery, onion, and garlic.
• Micro-cook, covered, on 100% power for 4-6 minutes or till no pink remains and onion is tender, stirring once. Drain off fat.
• Stir in flour, sugar, Italian seasoning, pepper, and salt. Add tomato sauce, sweet pepper, and wine.
• Cook uncovered on high for five to six minutes or until thickened and bubbly, stirring every two minutes. Cook one minute more.
• Serve over fettuccine that has been twisted into nests with a long-tined fork. Garnish with cilantro. Pass parmesan cheese.
• (Conventional directions: In a large skillet cook ground beef, celery, onion, and garlic till no pink remains and vegetables are tender. Drain off fat. Stir in flour, sugar, italian seasoning, pepper, and salt. Add tomato sauce, sweet pepper, and wine. Cook and stir till thickened and bubbly; cook and stir one minute more. Serve as directed.).

ITALIAN BEEF SANDWICH

Steps:

• Drain peppers, reserving 1/4 cup liquid. Place meat in Slow Cooker sprayed with cooking spray; top with peppers, reserved liquid and dressing. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours).
• Remove meat from Slow Cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
• Serve in bread.

ITALIAN ROAST BEEF

Steps:

• Preheat oven to 300 degrees F.
• Combine all the seasoning ingredients in a medium jar.
• Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and place on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Place the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Place into the preheated oven on lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven and let stand about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.

ITALIAN STYLE GROUND BEEF

Steps:

• Heat oil in pan until hot.
• Combine green peppers, onions, basil, oregano, garlic and ground beef.
• Cook for 5 to 10 minutes, making sure that the ground beef is fully cooked.
• Once fully cooked, add ground beef to spagetti and tomato sauce of your choice, and you're done.

REAL CHICAGO-STYLE ITALIAN BEEF I

Steps:

• Make a spice rub by combining 1 teaspoon each of dried basil,dried oregano,garlic powder,ground pepper,salt,red pepper flakes.
• Rub HALF of the spice rub over and around the roast, Press the mixture into the meat as much as possible. Place the meat in a roasting pan. Add about 1 cup water to the pan.
• Preheat oven to 475 degrees F.
• Roast the beef for 35 minutes, Now reduce the temperature to 400 degrees F., and roast for 40 minutes.
• DO NOT TURN OFF THE OVEN, Remove the pan from the oven and pour 1 1/2 cups cold water into the pan, Let Stand for 15-20 minutes.
• Add remaining seasoning mixture to the pan juices and water. Return meat to the oven and roast until meat thermometer reaches (160 degrees very important to reach this temp) about 50 minutes but use the thermometer to make sure.
• When temp is reached remove pan and allow the roast to cool slightly befroe slicing. Slice almost paper thin (the right thiness is critical to ensure a good chew, But without being tough).
• Transfer the juices to a sauce pan and keep it warm over low heat.
• Immerse the sliced beef into the warm gravy.
• To serve, scoop some of the beef out of the gravy using a fork, Load it onto a Gonnella french bread roll. Garnish with hot or sweet peppers and serve.
• TIP: One of the secrets of Chicago Italian Beef restaurants is that they add garlic juice to the pan juices during the final roasting.
• TIP 2: The beef served at these restaurants are not undercooked, infact most roast the beef until it is medium well which shows very little redness.

ZUCCHINI BEEF ITALIANO

Steps:

• Sason the flour with salt & pepper & tip into a plastic bag, toss the beef around in the bag until all pieces are coated.
• Melt the butter in a pan and brown the beef over high heat.
• Transfer beef to an oven-proof casserole dish (approx 20cm x30cm).
• Add remaining ingredients to the frypan and stir briskly until it reaches a boil.
• Pour the sauce over the beef, cover dish & bake at 180.C for 1 1/4 hours.
• Meanwhile mix the cheeses together.
• Take the casserole out of the oven and layer the zucchini over the top in a decorative pattern, sprinkle cheese over the top and bake for a further 30-45 minutes.

BEEF AND CHEESE MANICOTTI

Steps:

• Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
• Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
• Preheat the oven to 350ºF.
• Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
• Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.