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.


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 03/28/10

"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.
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
>
> www.kokoscornerblog.com
> updated 03/28/10

Hot Dang! Where's mine!!!!!

--
regards, piedmont (Mike)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55)

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

On Apr 8, 4:51*pm, 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 saut 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, saut for 2 to 3 minutes then
> >add the garlic and saut one minute more. Add 2 tablespoons of the
> >seasoning mix to the pot and saut 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, saut a medium sliced onion
> >and a sliced green pepper.
>
> >Serve on hard rolls with saut d 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- Hide quoted text -
>
Depends on what you can sell it for.

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.

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.

B

"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.

I picked up a 2-lb. package of frozen "Italian Beef," which was sliced
and ready to thaw and eat. It was terrible, so nobody should do
that. I must have been having a senior moment or something.

N.

On Apr 9, 9:09*am, Nancy2 > wrote:
> I picked up a 2-lb. package of frozen "Italian Beef," which was sliced
> and ready to thaw and eat. *It was terrible, so nobody should do
> that. *I must have been having a senior moment or something.
>

What brand was it, do you remember?

The Vienna Beef kits are quite OK, in my opinion.

"brooklyn1" > wrote in message
...
> On Thu, 08 Apr 2010 09:39:44 -0700, koko > wrote:
>
snip
> All that expense and labor on a hunk of el crapo bottom round. duh

All I can do is shake my head and wonder why you come across as so rude.
Some of your posts are reasonable but then there are ones like this. This
comes across as very hurtful and critical towards the poster.



--
regards, piedmont (Mike)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55)

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

In article >,
"cybercat" > wrote:

> "koko" > wrote in message
> ...
> >
> > Beautiful rare roast beef that's been marinating in a spicy beef
> > broth, served on a hard roll.

> Saved! Thank you.

It is truly a very nice recipe, but yours is the fourth time it was
quoted in its entirety, with a tiny addition at the bottom. Even though
I have a giant screen, all four replies were off my screen.

--
Dan Abel
Petaluma, California USA

"Dan Abel" > wrote in message
...
> In article >,
> "cybercat" > wrote:
>
>> "koko" > wrote in message
>> ...
>> >
>> > Beautiful rare roast beef that's been marinating in a spicy beef
>> > broth, served on a hard roll.
>
>> Saved! Thank you.
>
> It is truly a very nice recipe, but yours is the fourth time it was
> quoted in its entirety, with a tiny addition at the bottom. Even though
> I have a giant screen, all four replies were off my screen.
>

I really feel for you.

On Apr 9, 11:11*am, spamtrap1888 > wrote:
> On Apr 9, 9:09*am, Nancy2 > wrote:
>
> > I picked up a 2-lb. package of frozen "Italian Beef," which was sliced
> > and ready to thaw and eat. *It was terrible, so nobody should do
> > that. *I must have been having a senior moment or something.
>
> What brand was it, do you remember?
>
> The Vienna Beef kits are quite OK, in my opinion.

I don't recall, but "Vienna Beef" doesn't ring any bells; it was
likely not that. My 2 lb. package had about 1 1/2 pounds of liquid.

N.

On Apr 9, 12:06*pm, Nancy2 > wrote:
> On Apr 9, 11:11*am, spamtrap1888 > wrote:
>
> > On Apr 9, 9:09*am, Nancy2 > wrote:
>
> > > I picked up a 2-lb. package of frozen "Italian Beef," which was sliced
> > > and ready to thaw and eat. *It was terrible, so nobody should do
> > > that. *I must have been having a senior moment or something.
>
> > What brand was it, do you remember?
>
> > The Vienna Beef kits are quite OK, in my opinion.
>
> I don't recall, but "Vienna Beef" doesn't ring any bells; it was
> likely not that. *My 2 lb. package had about 1 1/2 pounds of liquid.
>

The water-beef imbalance reminds me that, growing up we'd occasionally
have frozen Gaucho "gravy and SLICED BEEF."

I see now they make Gaucho "ITALIAN style broth and SLICED BEEF."
Maybe that's what you were unlucky enough to buy:

http://www.gauchofoods.com/Gaucho.html

On Apr 9, 3:06*pm, Nancy2 > wrote:
> On Apr 9, 11:11*am, spamtrap1888 > wrote:
>
> > On Apr 9, 9:09*am, Nancy2 > wrote:
>
> > > I picked up a 2-lb. package of frozen "Italian Beef," which was sliced
> > > and ready to thaw and eat. *It was terrible, so nobody should do
> > > that. *I must have been having a senior moment or something.
>
> > What brand was it, do you remember?
>
> > The Vienna Beef kits are quite OK, in my opinion.
>
> I don't recall, but "Vienna Beef" doesn't ring any bells; it was
> likely not that. *My 2 lb. package had about 1 1/2 pounds of liquid.
>
> N.

Isn't Vienna Beef the Chicago hot dog manfacturer?

On Apr 9, 12:18*pm, Kris > wrote:
> On Apr 9, 3:06*pm, Nancy2 > wrote:
>
>
>
>
>
> > On Apr 9, 11:11*am, spamtrap1888 > wrote:
>
> > > On Apr 9, 9:09*am, Nancy2 > wrote:
>
> > > > I picked up a 2-lb. package of frozen "Italian Beef," which was sliced
> > > > and ready to thaw and eat. *It was terrible, so nobody should do
> > > > that. *I must have been having a senior moment or something.
>
> > > What brand was it, do you remember?
>
> > > The Vienna Beef kits are quite OK, in my opinion.
>
> > I don't recall, but "Vienna Beef" doesn't ring any bells; it was
> > likely not that. *My 2 lb. package had about 1 1/2 pounds of liquid.
>
> > N.
>
> Isn't Vienna Beef the Chicago hot dog manfacturer?

Hot dogs... and MO

http://www.viennabeef.com/store/

On Fri, 9 Apr 2010 12:06:33 -0700 (PDT), Nancy2
> wrote:

>On Apr 9, 11:11*am, spamtrap1888 > wrote:
>> On Apr 9, 9:09*am, Nancy2 > wrote:
>>
>> > I picked up a 2-lb. package of frozen "Italian Beef," which was sliced
>> > and ready to thaw and eat. *It was terrible, so nobody should do
>> > that. *I must have been having a senior moment or something.
>>
>> What brand was it, do you remember?
>>
>> The Vienna Beef kits are quite OK, in my opinion.
>
>I don't recall, but "Vienna Beef" doesn't ring any bells; it was
>likely not that. My 2 lb. package had about 1 1/2 pounds of liquid.

That's normal... mammal flesh is about 75% water.

spamtrap1888 wrote:
> On Apr 9, 12:18 pm, Kris > wrote:
>> On Apr 9, 3:06 pm, Nancy2 > wrote:
>>
>>
>>
>>
>>
>>> On Apr 9, 11:11 am, spamtrap1888 > wrote:
>>>> On Apr 9, 9:09 am, Nancy2 > wrote:
>>>>> I picked up a 2-lb. package of frozen "Italian Beef," which was sliced
>>>>> and ready to thaw and eat. It was terrible, so nobody should do
>>>>> that. I must have been having a senior moment or something.
>>>> What brand was it, do you remember?
>>>> The Vienna Beef kits are quite OK, in my opinion.
>>> I don't recall, but "Vienna Beef" doesn't ring any bells; it was
>>> likely not that. My 2 lb. package had about 1 1/2 pounds of liquid.
>>> N.
>> Isn't Vienna Beef the Chicago hot dog manfacturer?
>
> Hot dogs... and MO
>
> http://www.viennabeef.com/store/


Anyone knows that the true sausage king of Chicago was Abe Froeman.

George L

On Apr 9, 3:49*pm, George Leppla > wrote:
> spamtrap1888 wrote:
> > On Apr 9, 12:18 pm, Kris > wrote:
> >> On Apr 9, 3:06 pm, Nancy2 > wrote:
>
> >>> On Apr 9, 11:11 am, spamtrap1888 > wrote:
> >>>> On Apr 9, 9:09 am, Nancy2 > wrote:
> >>>>> I picked up a 2-lb. package of frozen "Italian Beef," which was sliced
> >>>>> and ready to thaw and eat. *It was terrible, so nobody should do
> >>>>> that. *I must have been having a senior moment or something.
> >>>> What brand was it, do you remember?
> >>>> The Vienna Beef kits are quite OK, in my opinion.
> >>> I don't recall, but "Vienna Beef" doesn't ring any bells; it was
> >>> likely not that. *My 2 lb. package had about 1 1/2 pounds of liquid..
> >>> N.
> >> Isn't Vienna Beef the Chicago hot dog manfacturer?
>
> > Hot dogs... and MO
>
> >http://www.viennabeef.com/store/
>
> Anyone knows that the true sausage king of Chicago was Abe Froeman.
>
> George L- Hide quoted text -
>
> - Show quoted text -

LOL! I miss John Hughes...

On Fri, 9 Apr 2010 03:08:08 -0400, "cybercat" >
wrote:

>
>"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.

>>
>
>Saved! Thank you.
>
I hope you try it sometime, it's really great.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 04/08/10

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.

Dan Abel wrote:
> In article >,
> "cybercat" > wrote:
>
>> "koko" > wrote in message
>> ...
>>> Beautiful rare roast beef that's been marinating in a spicy beef
>>> broth, served on a hard roll.
>
>> Saved! Thank you.
>
> It is truly a very nice recipe, but yours is the fourth time it was
> quoted in its entirety, with a tiny addition at the bottom. Even though
> I have a giant screen, all four replies were off my screen.
>


I'm sure it is delicious, but I made one for many years (before I lost
the recipe) that had way fewer than half the ingredients listed here and
it was also delicious.

Reading this recipe made me realize why one of my friends says she
refuses to make any recipe that contains "more than five ingredients." ;-)

gloria p

On Fri, 09 Apr 2010 15:34:46 -0600, "gloria.p" >
wrote:

>Dan Abel wrote:
>> In article >,
>> "cybercat" > wrote:
>>
>>> "koko" > wrote in message
>>> ...
>>>> Beautiful rare roast beef that's been marinating in a spicy beef
>>>> broth, served on a hard roll.
>>
>>> Saved! Thank you.
>>
>> It is truly a very nice recipe, but yours is the fourth time it was
>> quoted in its entirety, with a tiny addition at the bottom. Even though
>> I have a giant screen, all four replies were off my screen.
>>
>
>
>I'm sure it is delicious, but I made one for many years (before I lost
>the recipe) that had way fewer than half the ingredients listed here and
>it was also delicious.
>
>Reading this recipe made me realize why one of my friends says she
>refuses to make any recipe that contains "more than five ingredients." ;-)
>
>gloria p

More than five flavorings create dirt/TIAD.

On 09/04/10 06:51, brooklyn1 wrote:

> All that expense and labor on a hunk of el crapo bottom round. duh

Heh. I'm lucky - we get MSA rump at discount price here. ^^

On Thu, 8 Apr 2010 15:13:34 -0700 (PDT), bulka
> wrote:

>> Amen, brother!!!
>>
>> Andy
>
>My version is way simpler, too. And I'm from Chicago, have eaten some
>messy beefs.

There should be a rule against posting Italian beef recipes unless
you've had a least 50 of the real deal. I read it twice and I'm still
speechless.

Lou

Clueless AOL newbie Sheldon "Pussy" Katz wrote:

> More than five flavorings create dirt/TIAD.

So you don't know a damn thing about Indian food either, I see.

Bob

"Newbie Babbon Assface Twilly" wrote:
>
>So you don't know a damn thing about Indian food either, I see.

There's Indian cookery but there's no such thing as "Indian food", oh,
illiterate ignoranus, I see.

And ya gotta earn a living, YA BUM... ya can't be sponging offn da
ugli shmoozlin... I see! LOL

Ahahahaha. . . .

"brooklyn1" > wrote
>
> There's Indian cookery but there's no such thing as "Indian food", oh,
> illiterate ignoranus, I see.

But, but , . . . . . what did Tonto eat?

"Ed Pawlowski" wrote:
>"brooklyn1" wrote
>>
>> There's Indian cookery but there's no such thing as "Indian food", oh,
>> illiterate ignoranus, I see.
>
>But, but , . . . . . what did Tonto eat?

Kemo Sabe!

On Sun, 11 Apr 2010 12:24:04 -0400, brooklyn1 wrote:

> "Ed Pawlowski" wrote:
>>"brooklyn1" wrote
>>>
>>> There's Indian cookery but there's no such thing as "Indian food", oh,
>>> illiterate ignoranus, I see.
>>
>>But, but , . . . . . what did Tonto eat?
>
> Kemo Sabe!

can't escape from those homosexual fantasies, can you, sheldon?

blake

Clueless AOL newbie Sheldon "Pussy" Katz wrote stupidly:

> There's Indian cookery but there's no such thing as "Indian food"

What the **** do you think Indian cookery produces, shit-for-brains?

Bob

On Apr 9, 2:13*pm, spamtrap1888 > wrote:
> On Apr 9, 12:06*pm, Nancy2 > wrote:
>
> > On Apr 9, 11:11*am, spamtrap1888 > wrote:
>
> > > On Apr 9, 9:09*am, Nancy2 > wrote:
>
> > > > I picked up a 2-lb. package of frozen "Italian Beef," which was sliced
> > > > and ready to thaw and eat. *It was terrible, so nobody should do
> > > > that. *I must have been having a senior moment or something.
>
> > > What brand was it, do you remember?
>
> > > The Vienna Beef kits are quite OK, in my opinion.
>
> > I don't recall, but "Vienna Beef" doesn't ring any bells; it was
> > likely not that. *My 2 lb. package had about 1 1/2 pounds of liquid.
>
> The water-beef imbalance reminds me that, growing up we'd occasionally
> have frozen Gaucho "gravy and SLICED BEEF."
>
> I see now they make Gaucho "ITALIAN style broth and SLICED BEEF."
> Maybe that's what you were unlucky enough to buy:
>
> http://www.gauchofoods.com/Gaucho.html

It certainly wasn't in that kind of packaging - it was a solid
rectangular frozen mass in sealed plastic, inside a light-weight
cardboard box. In the freezer section....the next time I go, I'll
take a look and see what the brand was.

N.

On Apr 9, 2:32*pm, brooklyn1 > wrote:
> On Fri, 9 Apr 2010 12:06:33 -0700 (PDT), Nancy2
>
> > wrote:
> >On Apr 9, 11:11*am, spamtrap1888 > wrote:
> >> On Apr 9, 9:09*am, Nancy2 > wrote:
>
> >> > I picked up a 2-lb. package of frozen "Italian Beef," which was sliced
> >> > and ready to thaw and eat. *It was terrible, so nobody should do
> >> > that. *I must have been having a senior moment or something.
>
> >> What brand was it, do you remember?
>
> >> The Vienna Beef kits are quite OK, in my opinion.
>
> >I don't recall, but "Vienna Beef" doesn't ring any bells; it was
> >likely not that. *My 2 lb. package had about 1 1/2 pounds of liquid.
>
> That's normal... mammal flesh is about 75% water.

Still, one doesn't expect to pay for that huge amount of liquid in a 2-
lb. package, when the label says "sliced beef."

N.

On Apr 8, 3:51*pm, brooklyn1 > wrote:
>
> All that expense and labor on a hunk of el crapo bottom round. duh

LOL!

On Apr 9, 2:08*am, "cybercat" > wrote:
>
> Saved! Thank you.

Oh gawd, not you again. Where you been, jail? ****.

On Apr 9, 11:33*am, "piedmont" > wrote:
> "brooklyn1" > wrote in message
>
> ...
>
> > On Thu, 08 Apr 2010 09:39:44 -0700, koko > wrote:
>
> snip
> > All that expense and labor on a hunk of el crapo bottom round. duh
>
> All I can do is shake my head and wonder why you come across as so rude.
> Some of your posts are reasonable but then there are ones like this. This
> comes across as very hurtful and critical towards the poster.

What's hurtful about the truth? He (correctly) pointed out what's the
point of all that expense and labor for a cut of meat that is
essentially garbage?

On Mon, 12 Apr 2010 12:53:59 -0700 (PDT), projectile vomit chick
> wrote:

>On Apr 9, 11:33*am, "piedmont" > wrote:
>> "brooklyn1" > wrote in message
>>
>> ...
>>
>> > On Thu, 08 Apr 2010 09:39:44 -0700, koko > wrote:
>>
>> snip
>> > All that expense and labor on a hunk of el crapo bottom round. duh
>>
>> All I can do is shake my head and wonder why you come across as so rude.
>> Some of your posts are reasonable but then there are ones like this. This
>> comes across as very hurtful and critical towards the poster.
>
>What's hurtful about the truth? He (correctly) pointed out what's the
>point of all that expense and labor for a cut of meat that is
>essentially garbage?

And she uses a $2,000 digicam to grab pics of $1.59/lb garbage... as
cheap as she is on groceries I wonder how many BJs she had to give to
pay for that camera.

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> I wonder how many BJs she had to give to pay for that camera.

How many BJs did you give this week just for fun?

Bob

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