Beautiful rare roast beef that's been marinating in a spicy beef
broth, served on a hard roll.
This is really delicious, I'm mad at myself now that it took me so
long to try it.
I used the seasoning blend that was sent to me from my SS on abf.
Recipe included.
http://i39.tinypic.com/34i07qv.jpg
The step by step is on my blog if you are interested.
Here's the recipe I used.
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Italian Beef
meats, sandwiches, spice blends/rubs
Gene's Italian seasoning blend
4 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons black pepper
1 teaspoon crushed red pepper flakes
end of Gene's blend
1/2 teaspoon fennel seeds
2 tablespoons grapeseed oil
5 lbs. bottom round roast
3 links hot Italian sausage; cut into 4ths
1 medium onion; sliced
1 green bell pepper
1/4 cup pepperoncini peppers; sliced
1/4 cup hot pepper giardiniera with oil
1/2 tablespoon Worcestershire sauce
1/2 tablespoon kitchen bouquet
2 tablespoons corn starch
1/2 cup dry white wine
8 cups beef stock divided use; approximate amount
1 15 oz can diced tomatoes; drained
or 1 cup diced tomatoes
Preheat oven to 325*F Mix the seasoning blend. Heat the oil in a
large skillet. Brown the roast on all sides; remove and set aside,
reserving any pan juices.
Generously coat the roast with about 1/6th of the seasoning blend.
Season 4 cups of beef broth with 1/4 cup of the seasoning blend.
Cover the bottom of a roasting pan with enough of the seasoned beef
broth to come up to the bottom of the roasting rack.
Place the roast on the roasting rack, put into the pre-heated oven and
cook until the internal temperature reaches 130*F.
Let beef rest half an hour before slicing
While the roast is cooking prepare the beef juice.
In a large stock pot or Dutch oven, add the pan juices from browning
the roast. Add more oil if needed to sauté the Italian sausage links
until browned on all sides. When browned remove links from pan and set
aside.
To the pot add the onion and peppers, sauté for 2 to 3 minutes then
add the garlic and sauté one minute more. Add 2 tablespoons of the
seasoning mix to the pot and sauté for 1 minute; then add the corn
starch, beef broth, diced tomatoes, browned sausage links,
pepperoncini, Worcestershire sauce, kitchen bouquet, wine
and giardiniera mix.
Simmer for a few hours to develop the flavors, skimming any fat that
may accumulate on the top. Remove the sausage links and set aside.
Strain the juices, pushing down to extract all the juices from the
peppers and onions.
Return beef juices to pan, and adjust the seasoning if necessary.
Simmer the juices adding sausage and sliced beef.
While the sausage and beef is simmering, sauté a medium sliced onion
and a sliced green pepper.
Serve on hard rolls with sautéd onion, peppers and gardiniera.
This is what I cobbled together from Gene's Italian beef recipe on
abf, Auntie Fran's and Authentic Chicago Style Italian Beef from the
cook book Street Food Chicago, that was a secret Santa gift from Gene.
** Exported from Now You're Cooking! v5.84 **
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscornerblog.com
updated 03/28/10