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Posted to rec.food.cooking
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Italian Beef
"koko" > wrote in message
...
>
> 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.
>
>
Saved! Thank you.
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