On Apr 8, 6:46*pm, Andy > wrote:
> bulka > wrote:
> > 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.
>
> Bulka,
>
> The footTV shows show off the famous Chicago Italian beefs. Like they can
> beat the Philly cheesesteak???
>
> NOT!
>
> I'd still try one.
>
> Andy- Hide quoted text -
>
> - Show quoted text -

Oh, but they are gooood! Different enough from a cheesesteak to make
them not really comparable.

Kris