Thread: Italian Beef
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Default Italian Beef

On Apr 8, 6:24*pm, bulka > 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 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

>
> It's not one or the other. *I'll eat a cheesesteak. *If you make it to
> Chicago, hit any greasy joint. *You want it dipped (soggy), sport
> peppers, raw onion and a pickle. *And lots of napkins. *Then go back
> for a dog.


Chicago and Philly competing for who has the crappier signature
foods. St. Louis trumps both. We have St. Louis Style Pizza, with
slimy-ass process cheese. Wait, make the hots dogs are worse.
>
> B


--Bryan