On Apr 8, 6:08*pm, Andy > wrote:
> 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 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
>
> Amen, brother!!!
>
> Andy

My version is way simpler, too. And I'm from Chicago, have eaten some
messy beefs.