I've got Carol's Italian Beef recipe gently simmering now (day 2). Now if I
can just keep people from sneaking out "tastes" of it, we might actually get
some for dinner! (My sister and her family are over).

Poor Mom just called and said she and Daddy have to go look at a car after
work and begged me to save her some. I may have to resort to an armed guard
if they don't hurry up.

Lisa Ann

Lisa Ann, after taking an infinite amount of time, finally, on 11 Aug
2006, typed out:

> I've got Carol's Italian Beef recipe gently simmering now (day 2).
> Now if I can just keep people from sneaking out "tastes" of it, we
> might actually get some for dinner! (My sister and her family are
> over).
>
> Poor Mom just called and said she and Daddy have to go look at a car
> after work and begged me to save her some. I may have to resort to an
> armed guard if they don't hurry up.
>
> Lisa Ann


Lisa Ann,

Save some for me, too!

Today it's been the coolest day in ages. I actually managed to cook some
ears of sweet corn. Tis the season!!!

I don't know about the optional giardiniera or peperoncini but I
certainly give a nod to the provolone cheese!

Enjoy!

Andy

On Fri, 11 Aug 2006 16:38:00 -0400, "Lisa Ann"
> wrote:

>I've got Carol's Italian Beef recipe gently simmering now (day 2). Now if I
>can just keep people from sneaking out "tastes" of it, we might actually get
>some for dinner! (My sister and her family are over).
>
>Poor Mom just called and said she and Daddy have to go look at a car after
>work and begged me to save her some. I may have to resort to an armed guard
>if they don't hurry up.

It's that good, isn't it?

Carol, beaming

Lisa Ann wrote on 11 Aug 2006 in rec.food.cooking

> I've got Carol's Italian Beef recipe gently simmering now (day 2).
> Now if I can just keep people from sneaking out "tastes" of it, we
> might actually get some for dinner! (My sister and her family are
> over).
>
> Poor Mom just called and said she and Daddy have to go look at a car
> after work and begged me to save her some. I may have to resort to an
> armed guard if they don't hurry up.
>
> Lisa Ann
>
>
>
>

Yes I had to 'do' another roast...just cause I had 'juice/gravy' left over.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

"Damsel in dis Dress" > wrote in message
...
> On Fri, 11 Aug 2006 16:38:00 -0400, "Lisa Ann"
> > wrote:
>
>>I've got Carol's Italian Beef recipe gently simmering now (day 2). Now if
>>I
>>can just keep people from sneaking out "tastes" of it, we might actually
>>get
>>some for dinner! (My sister and her family are over).
>>
>>Poor Mom just called and said she and Daddy have to go look at a car after
>>work and begged me to save her some. I may have to resort to an armed
>>guard
>>if they don't hurry up.
>
> It's that good, isn't it?
>
> Carol, beaming

Yep, it sure is. Even my persnickety niece Jannie liked it - and Jannie
claims she doesn't like "spicy" foods. So she tried one tiny slice. And
then another. And then another. And then another. She never did put it on
a sandwich, but by the time she was done she'd eaten a sandwich-worth of
meat!

We did pull a funny on Mom and Daddy...when they got home, we'd poured some
of the broth into a small sauce pan with maybe 3-4 slices in it. (Hey, they
didn't get home until 8pm!) Keep in mind, we've been smelling this since I
started cooking it on Thursday! When Daddy saw how little meat was "left",
he tried masterfully to cover up his disappointment by suggesting we all go
for a boat ride. We promptly produced the rest of the meat and broth
because he also had that look in his eyes that suggested we might be left in
the middle of the lake! Daddy then proceeded to break one of his cardinal
rules - "Thou shalt not talk with thy mouth full" - saying that it was
really, really good. Mom thought she had to justify going back for a second
sandwich by saying, "It's not really a second sandwich, I cut the first roll
in half." If you'd been here, Carol, they would have given you a standing
ovation.

Lisa Ann

On Sat, 12 Aug 2006 12:16:22 -0400, "Lisa Ann"
> wrote:

>Even my persnickety niece Jannie liked it - and Jannie
>claims she doesn't like "spicy" foods. So she tried one tiny slice. And
>then another. And then another. And then another. She never did put it on
>a sandwich, but by the time she was done she'd eaten a sandwich-worth of
>meat!
>
>We did pull a funny on Mom and Daddy...when they got home, we'd poured some
>of the broth into a small sauce pan with maybe 3-4 slices in it. (Hey, they
>didn't get home until 8pm!) Keep in mind, we've been smelling this since I
>started cooking it on Thursday! When Daddy saw how little meat was "left",
>he tried masterfully to cover up his disappointment by suggesting we all go
>for a boat ride. We promptly produced the rest of the meat and broth
>because he also had that look in his eyes that suggested we might be left in
>the middle of the lake! Daddy then proceeded to break one of his cardinal
>rules - "Thou shalt not talk with thy mouth full" - saying that it was
>really, really good. Mom thought she had to justify going back for a second
>sandwich by saying, "It's not really a second sandwich, I cut the first roll
>in half." If you'd been here, Carol, they would have given you a standing
>ovation.

YAY!! I'm glad everyone enjoyed it. I assume you'll be making it
again? <G> Did you use any of the toppings?

Carol

Carol................Please repost! Thanks!



"Damsel in dis Dress" > wrote in message
...
> On Fri, 11 Aug 2006 16:38:00 -0400, "Lisa Ann"
> > wrote:
>
>>I've got Carol's Italian Beef recipe gently simmering now (day 2). Now if
>>I
>>can just keep people from sneaking out "tastes" of it, we might actually
>>get
>>some for dinner! (My sister and her family are over).
>>
>>Poor Mom just called and said she and Daddy have to go look at a car after
>>work and begged me to save her some. I may have to resort to an armed
>>guard
>>if they don't hurry up.
>
> It's that good, isn't it?
>
> Carol, beaming

On Sat, 12 Aug 2006 23:09:16 GMT, "lorin merriam"
> wrote:

>Carol................Please repost! Thanks!

I changed the title after a lengthy discussion in an earlier thread.


* Exported from MasterCook *

Chicago Beef Sandwiches

Recipe By :Carol Peterson (Damsel)
Serving Size : 12 Preparation Time :0:00
Categories : Beef Sandwiches and
Fillings
Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
5 pounds round roast, trimmed
1 1/2 cups beef broth -- (14.5 oz. can)
7 cloves garlic -- crushed
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons red pepper flakes

Heat olive oil in skillet; brown the roast on all sides. Place roast
in large crockpot. Combine water and remaining ingredients; stir
well. Pour over roast; cook on HIGH for 5 hours or until tender.

Remove roast from crockpot, cover, and refrigerate. Strain broth into
a storage container and refrigerate until ready to use.

Slice chilled meat very thinly and place into crockpot or large
saucepan. Pour strained broth over meat, and cook gently until heated
through.

Serve meat slices, piled high on crusty rolls, with heated broth for
dipping.

Optional: Provolone cheese; giardiniera or peperoncini.

Cuisine:
"American - Midwest"

> * Exported from MasterCook *
>
> Chicago Beef Sandwiches
>
> Recipe By :Carol Peterson (Damsel)
> Serving Size : 12 Preparation Time :0:00
> Categories : Beef Sandwiches and
> Fillings
> Signature Dishes

Sounds wonderful Carol!

What size crockpot did you use?

Chris

On Sun, 13 Aug 2006 02:59:16 GMT, "Chris Marksberry"
> wrote:

>> * Exported from MasterCook *
>>
>> Chicago Beef Sandwiches
>>
>> Recipe By :Carol Peterson (Damsel)
>> Serving Size : 12 Preparation Time :0:00
>> Categories : Beef Sandwiches and
>> Fillings
>> Signature Dishes
>
>Sounds wonderful Carol!
>
>What size crockpot did you use?

I'm really not sure. All I can tell you is it's a relatively large,
oval one.

Carol

Damsel in dis Dress wrote on 12 Aug 2006 in rec.food.cooking

> On Sun, 13 Aug 2006 02:59:16 GMT, "Chris Marksberry"
> > wrote:
>
> >> * Exported from MasterCook *
> >>
> >> Chicago Beef Sandwiches
> >>
> >> Recipe By :Carol Peterson (Damsel)
> >> Serving Size : 12 Preparation Time :0:00
> >> Categories : Beef Sandwiches and
> >> Fillings
> >> Signature Dishes
> >
> >Sounds wonderful Carol!
> >
> >What size crockpot did you use?
>
> I'm really not sure. All I can tell you is it's a relatively large,
> oval one.
>
> Carol
>

That would be the 11 quart rival? The one I made it in and the one I use
to make soup.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

On Sun, 13 Aug 2006 04:09:16 GMT, Mr Libido Incognito >
wrote:

>Damsel in dis Dress wrote on 12 Aug 2006 in rec.food.cooking
>
>> On Sun, 13 Aug 2006 02:59:16 GMT, "Chris Marksberry"
>> > wrote:
>>
>> >> * Exported from MasterCook *
>> >>
>> >> Chicago Beef Sandwiches
>> >>
>> >> Recipe By :Carol Peterson (Damsel)
>> >> Serving Size : 12 Preparation Time :0:00
>> >> Categories : Beef Sandwiches and
>> >> Fillings
>> >> Signature Dishes
>> >
>> >Sounds wonderful Carol!
>> >
>> >What size crockpot did you use?
>>
>> I'm really not sure. All I can tell you is it's a relatively large,
>> oval one.
>
>That would be the 11 quart rival? The one I made it in and the one I use
>to make soup.

Gosh, that big? I think mine was smaller than that. The crock part
cracked, and my replacement crockpot is quite a bit larger than the
old one. I probably have the 11 quart now. I don't really know, and
I don't really feel like filling the thing with water to see how much
it holds. )

Carol

On Sat, 12 Aug 2006 18:26:47 -0500, Damsel in dis Dress
> wrote:

>On Sat, 12 Aug 2006 23:09:16 GMT, "lorin merriam"
> wrote:
>
>>Carol................Please repost! Thanks!
>
>I changed the title after a lengthy discussion in an earlier thread.

Hi Carol,

I see you changed more than the title. Did the broth make a
difference? The last Italian beef thread got me motivated to make a
batch. Now, this new thread caused a 4 1/2 pound Angus beef boneless
English shoulder roast to fall out of the freezer to defrost. It was
on sale for only $1.68 a pound. It worked wonderfully!! A great meal
for under a dollar per person!

The reason I'm writing is I've found a product that's new to me called
"Better Than Bouillon" It's a paste beef base. The 8 oz. jar is
about $3.50 which seemed pretty expensive until I realized I could get
several batches from it. I used 2 heaping tablespoons. (forget the
directions on the label <lol>) It seems to be a way to get a better
product and save some money also. One of the links I posted before
spoke of garlic paste being a trick that beef joints used. This time
I've got a head of garlic roasting and I'll use the whole head.
Hopefully roasting will be an improvement. This time our little
garden has basil, oregano and thyme to use! Fresh is a good thing.

Here's a link to the beef base place. Hopefully it's available
locally for you.

http://www.superiortouch.com/

Lou

On Mon, 14 Aug 2006 12:22:29 -0500, Lou Decruss >
wrote:

>On Sat, 12 Aug 2006 18:26:47 -0500, Damsel in dis Dress
> wrote:
>
>>On Sat, 12 Aug 2006 23:09:16 GMT, "lorin merriam"
> wrote:
>>
>>>Carol................Please repost! Thanks!
>>
>>I changed the title after a lengthy discussion in an earlier thread.
>
>Hi Carol,
>
>I see you changed more than the title. Did the broth make a
>difference? The last Italian beef thread got me motivated to make a
>batch. Now, this new thread caused a 4 1/2 pound Angus beef boneless
>English shoulder roast to fall out of the freezer to defrost. It was
>on sale for only $1.68 a pound. It worked wonderfully!! A great meal
>for under a dollar per person!

I've changed it yet again. Now it's "Italian (Chicago) Beef
Sandwiches," and it's going to stay that way. <G>

Yes, it's definitely a cheap meal, if you can find the meat on sale. I
haven't been able to buy the meat for some time, so I'm just
*assuming* that the beef broth made a positive difference.

>The reason I'm writing is I've found a product that's new to me called
>"Better Than Bouillon" It's a paste beef base. The 8 oz. jar is
>about $3.50 which seemed pretty expensive until I realized I could get
>several batches from it. I used 2 heaping tablespoons. (forget the
>directions on the label <lol>) It seems to be a way to get a better
>product and save some money also. One of the links I posted before
>spoke of garlic paste being a trick that beef joints used. This time
>I've got a head of garlic roasting and I'll use the whole head.
>Hopefully roasting will be an improvement. This time our little
>garden has basil, oregano and thyme to use! Fresh is a good thing.
>
>Here's a link to the beef base place. Hopefully it's available
>locally for you.
>
>http://www.superiortouch.com/

I've heard of this product, just haven't tried it yet. It'll be
sometime next year before finances loosen up enough for us to start
ordering new things, but I'll keep it in mind. I've used similar
products in the past, and have been please with them.

Roasted garlic! Please let me know how that works in this recipe. I'm
thinking the flavor may become a bit too subtle, but what do I know?
LOL!

Carol

"Damsel in dis Dress" > wrote in message
...
> On Mon, 14 Aug 2006 12:22:29 -0500, Lou Decruss >
> wrote:
>
> >On Sat, 12 Aug 2006 18:26:47 -0500, Damsel in dis Dress
> > wrote:
> >
> >>On Sat, 12 Aug 2006 23:09:16 GMT, "lorin merriam"
> > wrote:
> >>
> >>>Carol................Please repost! Thanks!
> >>
> >>I changed the title after a lengthy discussion in an earlier thread.
> >
> >Hi Carol,
> >
> >I see you changed more than the title. Did the broth make a
> >difference? The last Italian beef thread got me motivated to make a
> >batch. Now, this new thread caused a 4 1/2 pound Angus beef boneless
> >English shoulder roast to fall out of the freezer to defrost. It was
> >on sale for only $1.68 a pound. It worked wonderfully!! A great meal
> >for under a dollar per person!
>
> I've changed it yet again. Now it's "Italian (Chicago) Beef
> Sandwiches," and it's going to stay that way. <G>
>
> Yes, it's definitely a cheap meal, if you can find the meat on sale. I
> haven't been able to buy the meat for some time, so I'm just
> *assuming* that the beef broth made a positive difference.
>
> >The reason I'm writing is I've found a product that's new to me called
> >"Better Than Bouillon" It's a paste beef base. The 8 oz. jar is
> >about $3.50 which seemed pretty expensive until I realized I could get
> >several batches from it. I used 2 heaping tablespoons. (forget the
> >directions on the label <lol>) It seems to be a way to get a better
> >product and save some money also. One of the links I posted before
> >spoke of garlic paste being a trick that beef joints used. This time
> >I've got a head of garlic roasting and I'll use the whole head.
> >Hopefully roasting will be an improvement. This time our little
> >garden has basil, oregano and thyme to use! Fresh is a good thing.
> >
> >Here's a link to the beef base place. Hopefully it's available
> >locally for you.
> >
> >http://www.superiortouch.com/
>
> I've heard of this product, just haven't tried it yet. It'll be
> sometime next year before finances loosen up enough for us to start
> ordering new things, but I'll keep it in mind. I've used similar
> products in the past, and have been please with them.
>
> Roasted garlic! Please let me know how that works in this recipe. I'm
> thinking the flavor may become a bit too subtle, but what do I know?
> LOL!
>
> Carol


The "Better than Bouillon" isn't a bad product but is considerably more
costly than regular beef base that you can probably purchase at your local
restaurant supply cash'n' carry. I can also find them at Costco here. I
use a lot of the chicken and beef for soups but be careful, it can get salty
fast!

helen

On Mon, 14 Aug 2006 14:51:42 -0500, Damsel in dis Dress
> wrote:

>I've changed it yet again. Now it's "Italian (Chicago) Beef
>Sandwiches," and it's going to stay that way. <G>

Not Sangwich?

>Yes, it's definitely a cheap meal, if you can find the meat on sale. I
>haven't been able to buy the meat for some time, so I'm just
>*assuming* that the beef broth made a positive difference.

It does. Although I've not tried it, I'll bet even a few bones tossed
in would be just as good if not better.

>>Here's a link to the beef base place. Hopefully it's available
>>locally for you.
>>
>>http://www.superiortouch.com/
>
>I've heard of this product, just haven't tried it yet. It'll be
>sometime next year before finances loosen up enough for us to start
>ordering new things, but I'll keep it in mind. I've used similar
>products in the past, and have been please with them.

If you can find it, or similar locally it's a good deal. But you
might omit the salt from your recipe. That product claims to be
reduced sodium. I don't like salt overload so they must be telling
the truth. You can always adjust the salt.

>Roasted garlic! Please let me know how that works in this recipe. I'm
>thinking the flavor may become a bit too subtle, but what do I know?
>LOL!

It's in the crock as I type. I used a whole head of roasted and your
recommended 7 cloves chopped. LOL I got carried away with the fresh
basil and used about 1/4 cup.

Lou

>
>Carol

On Mon, 14 Aug 2006 17:57:52 -0700, "Helen Harrand"
> wrote:


>The "Better than Bouillon" isn't a bad product but is considerably more
>costly than regular beef base that you can probably purchase at your local
>restaurant supply cash'n' carry. I can also find them at Costco here. I
>use a lot of the chicken and beef for soups but be careful, it can get salty
>fast!
>
>helen
>

HUH?

We're not talking about soup. My suggestion is for getting some
flavor in a boneless cut of meat. Even before I found this product I
used the frozen concentrate. I don't understand why all the salt is
considered acceptable. For $3.50 I can make at least a gallon of
stock without all the sodium. For this application it's perfect and
very cost effective.

Lou

On Mon, 14 Aug 2006 20:33:32 -0500, Lou Decruss >
wrote:


>
>>Roasted garlic! Please let me know how that works in this recipe. I'm
>>thinking the flavor may become a bit too subtle, but what do I know?
>>LOL!

>>Carol

Carol,

The roasted garlic made a big difference in the juice. It didn't do
as much for the meat. For a light snack I just dipped some bread in
the juice and it was wonderful. I'll be adding roasted garlic to my
recipe from now on. I'm still very pleased with the "Better than
Bouillon." Good luck!

Lou