On Thu, 08 Apr 2010 09:39:44 -0700, koko > wrote:

>
>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.
>
>@@@@@ Now You're Cooking! Export Format
>
>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.

All that expense and labor on a hunk of el crapo bottom round. duh