On Apr 9, 4:12*pm, Andy > wrote:
> Kris > wrote:
> > 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 lin
> > ks
> >> >> >>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
> >> >> >>the
> > n
> >> >> >>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
> >> >> >>oni
> > on
> >> >> >>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
> >> > som
> > e
> >> > 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
>
> Andy, in a tuxedo with a famous Chicago Italian beef sandwich???
>
> Alert the press!

How hard is this? A chunk of whatever cow part was on sale, a jar of
giardinera, some olives, onion, garlic, hot, bay, whatever. In the
crock pot for a few hours. Broth tasted good just now, on a sop, but
later will be better.