Italian beef recipe?!


Question: My mother-in-law has been trying to find a good Italian beef recipe. She said years ago when they lived in the Chicago area they would go out and get Italian beef sandwiches. She's tried to make her own version but says it's not the same. The way she remembers it is with a slightly sweet tomato based sauce. I've found many Italian beef recipes for her, but none have the right sauce. Any help is appreciated. Thanks!!


Answers: My mother-in-law has been trying to find a good Italian beef recipe. She said years ago when they lived in the Chicago area they would go out and get Italian beef sandwiches. She's tried to make her own version but says it's not the same. The way she remembers it is with a slightly sweet tomato based sauce. I've found many Italian beef recipes for her, but none have the right sauce. Any help is appreciated. Thanks!!

Use a cherry tomato based sauce. Make the sauce like you would any other sauce excpt use cherry tomatoes. They are sweet and will make the sauce sweet. Dont be afraid to add some sugar to the sauce to lower the acidity. Another thing is to put the meat in some hot seasoned water twords the end of the cooking. Flavor water with salt pepper rosemary italian seasonings.

Chicago-style Italian Beef Sandwiches

4 to 4 1/2 lbs. beef bottom round roast
3 cloves garlic, crushed
1 t. salt
1/4 t. freshly ground black pepper
4 large green bell peppers
2 large red peppers
1 T. instant beef bouillon granules
1 t. Italian seasoning, crushed
1/2 t. dried oregano leaves, crushed
1/2 t. red pepper pods, crushed
1/4 C. water
12 (6-inch) slices crusty Italian or French bread, split

Combine garlic, salt and pepper. Rub mixture evenly over the surface of the roast. Place roast, fat side up, on shallow roasting pan. Insert a meat thermometer into thickest part of roast, not touching fat. Do not add water and do not cover. Roast in 300°F. oven until meat thermometer registers 135°F. approximately 20 to 25 minutes per pound.

Remove roast to large warm platter. Cover with aluminum foil tent and allow to stand 15 minutes. Meanwhile pour drippings into 1 cup measure. Skim and discard fat from drippings; reserve. Cover and refrigerate roast until chilled. Meanwhile place bell and red peppers on rack in broiler pan so surface of peppers is 3 to 4 inches from heat. Bring 10 to 15 minutes or until skins blister, turning occasionally. Place peppers in paper bag; close bag and let stand 10 to 15 minutes.

Remove and discard loosened skin and seeds from bell peppers. Cut into 3/4-inch strips; reserve. Add water to drippings to equal 5 cups; pour into Dutch oven or large saucepan. Stir in bouillon granules, Italian seasoning, oregano and pepper pods. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Meanwhile trim excess fat from chilled roast; carve roast across the grain into very thin slices or slice with meat slicer. Add sliced beef to seasoned liquid; cover and heat through. (Do not overcook.) Place equal amounts beef on bread slice bottoms; top with some of seasoned au jus and equal amount bell pepper strips. Close sandwiches with bread tops.

Here are 45 recipes for her to check out:

http://www.cooks.com/rec/search?q=Italia...

Scroll down to see more Italian beef recipes and related crockpot beef recipes.
INGREDIENTS:
3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth
PREPARATION:
Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.
Add all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender.

Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread. Serves 10 to 15.





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