On Apr 8, 4:51*pm, brooklyn1 > wrote:
> 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 saut 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, saut for 2 to 3 minutes then
> >add the garlic and saut one minute more. Add 2 tablespoons of the
> >seasoning mix to the pot and saut 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, saut a medium sliced onion
> >and a sliced green pepper.
>
> >Serve on hard rolls with saut d 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- Hide quoted text -
>
Depends on what you can sell it for.