Post by cuteascountry_Shortcake on Jun 5, 2005 11:31:42 GMT -6
This is for Judy who had recently visited Chicago and enjoyed the Italian Beef.
My husband is from that area so we have tried many recipes to find one he likes. Actually, he likes them all but this is his favorite. It is a version of one we found on recipezaar.com. This is a longer process than most but provides some tasty results. We freeze leftovers in single servings so he can make a sandwich on nights when I work late.
Italian Beef
Note: I usually do this over two days because it's easier to slice the beef very thin when it is cold.
3-4 pound rump roast
pepper, freshly ground
1 - 15 ounce can beef broth
1 - 15 ounce can tomato sauce
1 large onion, peeled and sliced length-wise
3 green or red peppers, seeded and cut into long thin slices
1 teaspoon crushed pepper flakes
1/2 teaspoon salt
1 teaspoon garlic
1 teaspoon oregano
1/4 teaspoon anise seed, crushed
Preheat the oven to 350F. Pepper the beef and roast it, uncovered in the oven until done - about 2 to 2 1/2 hours.
While meat is roasting, put the rest of the ingredients in a crock pot and cook on high. To serve the same day, allow beef to cool enough to make thin slices.
Add the beef to the crock pot and cook for 2-3 hours on low.
If serving the next day, refrigerate both the beef and the broth.
Slice the beef very thin. Put the beef into the crock pot with the broth.
Cook on low for about 4 hours (a bit longer since it was chilled).
Serve on crusty French bread, dipping the inside of the bread in the broth and covering it with meat, peppers and onions, or with juice on the side for dipping.
Submitted by Amy in Fort Wayne, IN
Printed in Nancy's Kitchen Newsletter 6/05/05
My husband is from that area so we have tried many recipes to find one he likes. Actually, he likes them all but this is his favorite. It is a version of one we found on recipezaar.com. This is a longer process than most but provides some tasty results. We freeze leftovers in single servings so he can make a sandwich on nights when I work late.
Italian Beef
Note: I usually do this over two days because it's easier to slice the beef very thin when it is cold.
3-4 pound rump roast
pepper, freshly ground
1 - 15 ounce can beef broth
1 - 15 ounce can tomato sauce
1 large onion, peeled and sliced length-wise
3 green or red peppers, seeded and cut into long thin slices
1 teaspoon crushed pepper flakes
1/2 teaspoon salt
1 teaspoon garlic
1 teaspoon oregano
1/4 teaspoon anise seed, crushed
Preheat the oven to 350F. Pepper the beef and roast it, uncovered in the oven until done - about 2 to 2 1/2 hours.
While meat is roasting, put the rest of the ingredients in a crock pot and cook on high. To serve the same day, allow beef to cool enough to make thin slices.
Add the beef to the crock pot and cook for 2-3 hours on low.
If serving the next day, refrigerate both the beef and the broth.
Slice the beef very thin. Put the beef into the crock pot with the broth.
Cook on low for about 4 hours (a bit longer since it was chilled).
Serve on crusty French bread, dipping the inside of the bread in the broth and covering it with meat, peppers and onions, or with juice on the side for dipping.
Submitted by Amy in Fort Wayne, IN
Printed in Nancy's Kitchen Newsletter 6/05/05