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.
BEEF BRACIOLE RECIPE
Beef Braciole, stuffed beef rolls slowly simmered in tomato sauce, are Italian comfort food at it's best.
Provided by Phil Torre
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
- Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Roll up the slices, tucking in the ends and tie with kitchen string.
- Heat the olive oil in a large sauce pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes. Remove from pan with a slotted spoon and keep to the side.
- If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.
- Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan until reduced by half, about 2 minutes.
- Crush the tomatoes with your hands and add, with their juices, into the saucepan. Fill one of the tomato cans 1/2 way with water and pour in. Add the bay leaves and season with salt and pepper.
- Place the braciole back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
- Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.
ITALIAN BEEF
Easy shredded Italian Beef made in the crockpot, just SIX ingredients and loaded with flavor! Includes Instant Pot method and step by step video.
Provided by Ashley Fehr
Categories Main Course
Time 10h10m
Number Of Ingredients 8
Steps:
- Place roast in a 4-6 quart crockpot. Season all over with salt, pepper and Italian dressing mix.
- Pour beef broth and 3/4 cup brine from the jar of pepperoncinis into the bottom of the crockpot. Add 1/2 cup sliced pepperoncini peppers on top. (*For less spice, use only the brine and no peppers)
- Cook on low for 10-11 hours until fall apart tender (if you want it to cook more quickly, cut into 3-4 smaller pieces and cook for 8 hours).
- Shred beef in juices and serve on buns with cheese and additional pickled pepperoncinis as desired.
Nutrition Facts : Calories 433.66 kcal, Carbohydrate 26.97 g, Protein 34.35 g, Fat 20.86 g, SaturatedFat 10.72 g, Cholesterol 97.56 mg, Sodium 896.13 mg, Fiber 0.62 g, Sugar 0.16 g, ServingSize 1 serving
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 PASTA SKILLET
This quick and easy Italian Ground Beef and Macaroni pasta is a delicious weeknight dinner recipe that's made in just ONE PAN!
Provided by Shawn
Categories Main Dish
Time 25m
Number Of Ingredients 10
Steps:
- Brown the ground beef, onion and bell pepper in a skillet over medium heat. Drain any excess fat and return pan to stovetop.
- Add in the tomato sauce, noodles, tomato paste, garlic salt, beef broth and Marinara Sauce Mix and stir to combine. Bring mixture to a boil, and then reduce heat to a simmer. Cover and cook until pasta is tender (about 15 minutes).
- Stir mixture then top with shredded mozzarella cheese and cover again to let cheese melt. Once melted, serve and enjoy!
Nutrition Facts : Calories 429 kcal, Sugar 3 g, Sodium 1033 mg, Fat 26 g, SaturatedFat 12 g, Carbohydrate 20 g, Fiber 1 g, Protein 27 g, Cholesterol 91 mg, ServingSize 1 serving
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
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