Italian Beef....

[oldyaker]

Miz Yak is Giv'n me chores before she heads out the door. Making this for our Thanksgiving dinner along with Turkey the boy is deep frying.

Eye-Tal-Yun Beef. Similar to Chuckles Cajun beef but different. I actually use the adult beverage in the recipe. Chuckles has the adult beverage on his recipe shopping list, but nips it while cooking the beef. A drop or two of vino may accidently get spilled on his beef when he takes the pot lid off for a sniff or sample. :roll:

Ingredients

* 1 (4 lb) beef roast (sirloin tip preferred)
* 2 packages Good Seasonings Italian salad dressing mix
* 1 package au jus mix
* 1 can beer
* 1 jar hot pepper or mild bell pepper (, depending on your tastes)
* 1 jar pepperoncini pepper


Put roast in crockpot, season lightly with salt, pepper, and garlic powder.
Add seasoning mixes, beer, and both peppers w/juices.
If there is no liquid covering entire roast, add enough to just cover top of the roast.
Cook in crockpot, on low, for a minimum of 8 hours.
Remove roast from crockpot, allow to cool to touch.
"Pick"meat, seperate and remove the fat, the roast should just fall apart into pieces.
Put meat back into crockpot, cook an additional 6-8 hours.
I usually cook this the first 8 hours the day before Ii want to serve this, then the additional cooking is done the day I want to serve it.

Some nice hard rolls will soak up the juice and slap some beef on that roll.

 

[oldsparkey]

Since oldyaker told you about it ... here it is ..........

Chuck.

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Here you go ... try it ... it is some sort of good.

2 tbsp cooking oil
* 7 steaks or one round steak making 4 pounds total.
2 cans (6 oz each) Mushroom steak sauce.
* 1 cup sauterne wine
* 1 cup chopped onion
1/4 cup chopped pimento
2 tsp chopped garlic
1 tsp celery seed
1 tbsp dried parsley
1 tbsp soy sauce
1/4 tbsp bitters (Peychaud or Angostura)
salt & pepper to taste
1 tsp Louisiana hot sauce or 1/2 tsp Tabasco.

Heat the cooking oil in a Dutch oven or large container. Add meat, and cover with the rest of the ingredients, salt & pepper to taste. Cover and let cook over a low heat for 2 or 3 hours.

That is out of Justin Wilson's #2 cookbook: Cooking Cajun........
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Now I use a roast that is big enough to cover all of the bottom of my pot, the roast has to be cut so it fits in there. Then I brown it in the hot oil on both sides of the roast. When that is done then I add the rest of the stuff but I use a * whole onion, diced up and between * 2 ---3 cups of wine as the liquid and add more as it cooks to keep everything wet. If you can't find Sauterne wine a * White Chablis (Gallo Brothers) works just as good and cost a lot less.

I start this in the morning and let it go all day till the meat pulls apart ....At this time any bones are removed along with any fat floating on the top. I would say it cooks from about 9 in the morning to around 5 in the afternoon without any lid on the pot, just an open top. Boy does it stink the house up some sort of good.

Now do up some rice and get a loaf of French bread or make some bread at home to have with it. ( I prefer the home made bread) Make a bed of rice on the plate (or noodles) and then add this to the top of that bed ... sit back and enjoy a great meal. The left overs are even better the next day.
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Cooking Hints.

1. It is permissible for the cook to sample the wine, We have to make sure it is OK to cook with.

2. Make sure you add wine to this as it cooks and the liquid evaporates, you have to keep it wet and ........ DON'T ADD ANY WATER ...... just wine so make sure you get a large bottle of the wine. It will cover the cooking and the cook tasting it.

3. Let some butter get soft and then add, your choice of the amount, some gar-lick to it so you have some good butter to smear over the bread when you are not sopping up the juice from the main course.

Chuck.

 

[Kahuna]

Tried and True Family Recipe for "Italian Style" B

I have been told(by numerouse people) that our family recipe rivals any
Italian style beef that you can get in Chicago.

Thanks!

Mike

* Exported from MasterCook *
Bernardoni's Italian Beef
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Beef Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb CHUCK ROAST
2 onions -- large, chopped
5 garlic cloves -- chopped
5 tbs olive oil
Italian Peperoncini peppers
2 tsp Italian" seasoning
***or***
basil/marjoram/thyme/oregano/rosemary --
combination
***or***
oregano
January 18, 2003:
I prefer to cook my roasts in a cast iron Dutch Oven(mine is a camping
style)that has a good tight fitting lid. My grandmother as well as my
mom used a Magnalite Roaster. But any good roaster with a tight fitting
lid will work. You can even cover the pot with aluminum foil before
putting the lid on to seal it tight. Okay: Set your oven to 350
degrees. Season your roast well with salt(garlic salt if you like) and
pepper to taste. Chop up a good size onion or two and as much garlic as
you like(we like ALOT) Then BROWN your roast in a little olive oil on
both sides along with the onion and garic being careful not to burn the
garlic so I add it last. I prefer the cheaper olive oil(we buy a couple
gallons at a time in St. Louis) I prefer the stronger flavor of the
cheap as compared to the super duper Virgin Olive oil...{:O) When you
have browned the roast well on both sides(browning seals in juices and
adds flavor) add some Italian Peperoncini peppers to the pot(I smash
them with my fingers a little to let out the good juice..you can add
some of the juice from the jar also if you wish) Now add a teaspoon or
two of the dry "Italian" seasoning. If you don't have that on hand use
basil/marjoram/thyme/oregano/rosemary a combination of those or just
Oregano(the classic taste of "Italian Style" beef. . Some Italian cooks
use Marjoram in place of the Oregano when they don't want to have such
an overpowering taste. I use whatever I have on hand. I crush the
herbs well between the palms of my hands. You can add a little water
around the roast if you wish, not to boil the meat just to add a little
moisture while roast is cooking. Check now and then to make sure it is
not bone dry. Cook the roast till the "done" state..could take 2 to
2-1/2 hours depends on the size of the roast. Use your cooking judgment.
NOW..when it gets to the "just done' state where it is not
pinkinside..cook it a little longer until the meat parts easily with a
fork. Don't cook too long past that stae or it will be overcooked. When
Done...let the roast cool... slice as desired and add back to the
remaining juices in the pot. If you need a little more juice add some
water and season to taste. My Italian grandmother when cooking for
her restaurant from time to time add a shot of bourbon or to. We don,'t.

THAT IS IT!! THANKS!!
Kahuna