Italian Beef Recipes

Slow Cooker Italian Beef

1 teaspoon salt 
1 teaspoon ground black pepper 
1 teaspoon dried oregano 
1 teaspoon dried basil 
1 teaspoon crushed red pepper 
1 teaspoon onion salt 
3 cups water 
1 teaspoon dried parsley 
1 teaspoon garlic powder 
1 bay leaf 
1 (0.70 ounce) package Italian salad dressing mix 
5 lbs rump roast

 
In a medium saucepan over medium high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix. Stir well and bring just to a boil. 
 
Place roast in a slow cooker and pour mixture over the roast. 
 
Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours. 
 
Remove bay leaf and slice meat with deli slicer, or thinly with a chef’s knife. Return meat to slow cooker and cook for another 1-2 hours.

Serve on Italian rolls, topped with shredded mozzarella and giardiniera.

Note: This beef is especially good the second day. Refrigerate the beef once you are done with it, then warm it up the next day. The flavors will be even better!

Chicago-style Italian Beef Sandwiches  

4 to 4 1/2 lbs. beef bottom round roast 
3 cloves garlic, crushed  
1 t. salt  
1/4 t. freshly ground black pepper  
4 large green bell peppers  
2 large red peppers 
1 T. instant beef bouillon granules  
1 t. Italian seasoning, crushed 
1/2 t. dried oregano leaves, crushed 
1/2 t. red pepper pods, crushed  
1/4 C. water  
6-12 Italian (French) rolls, depending on how big your sandwiches will be

Combine garlic, salt and pepper and rub over the roast. Place roast, fat side up, on shallow roasting pan. Insert a meat thermometer into thickest part of roast, not touching fat. Roast in 300°F. oven until meat thermometer registers 135°F (approximately 20 to 25 minutes per pound) 
 
Remove roast to large warm platter. Cover with aluminum foil tent and allow to stand 15 minutes. Meanwhile pour drippings into 1 cup measure. Skim and discard fat from drippings; reserve. Cover and refrigerate roast until chilled. Meanwhile place bell and red peppers on rack in broiler pan so surfaces of peppers are 3 to 4 inches from heat. Bring 10 to 15 minutes or until skins blister, turning occasionally. Place peppers in paper bag; close bag and let stand 10 to 15 minutes.  
 
Remove and discard loosened skin and seeds from bell peppers. Cut into 3/4-inch strips; reserve. Add water to drippings to equal 5 cups; pour into Dutch oven or large saucepan. Stir in bouillon granules, Italian seasoning, oregano and pepper pods.

Bring to a boil; reduce heat, cover and simmer 10 minutes. Meanwhile trim excess fat from chilled roast; carve roast across the grain into very thin slices or slice with meat slicer. Add sliced beef to seasoned liquid; cover and heat through. (Do not overcook.) Place equal amounts beef on bread slice bottoms; top with some of seasoned au jus and equal amount bell pepper strips. Close sandwiches with bread tops.

Cook’s Country Italian beef

4-lb. top sirloin roast 
4 tsp garlic powder 
4 tsp dried basil 
4 tsp dried oregano 
1 tblsp black pepper 
1 large onion, chopped 
4 cloves garlic, minced< 
1 tblsp flour 
2 cups beef broth 
2 cups chicken broth 
1.5 cups water

Mix together garlic powder, basil, oregano, and black pepper, and put aside. Preheat oven to 300 degrees.

In a large dutch oven or skillet, heat 1 tablespoon of vegetable oil. Add the roast and brown it on all sides. Remove to a rack within a roasting pan.

Add the onion to fat in the skillet and cook over medium heat to soften (about five minutes). Add minced garlic, flour, and 1 tablespoon of spice mixture. Stir for about 1 minute. Stir in beef and chicken broths and water. Scrape off brown bits from bottom of skillet, then pour mixture into bottom of roasting pan. Mix 2 tblsp vegetable oil with remaining spices and coat top of roast with mixture.

Cook roast until it reaches an internal temperature of 125 degrees. Remove from oven, cover with foil, and let rest for 30 minutes. Slice thinly using deli slicer or extremely sharp knife. Serve on Italian sandwich rolls.

Giardiniera Recipes

Hot Giardiniera

½ c thinly sliced celery

¼ cup cauliflower florets (tips), chopped

¼ c chopped carrots

¼ sport peppers, thinly sliced

¾ tsp dried oregano

½ tsp minced garlic

2 tblsp white wine vinegar

½ c olive oil

Combine all vegetables in a bowl, then add garlic and oregano. Stir to distribute, then add vinegar and oil, stirring again. Cover and store in a cool place for 24-48 hours before using. Refrigerate if giardiniera will not be used right after initial sitting time.

Fancy Giardiniera Recipe

2 green bell peppers, diced

2 red bell peppers, diced

8 fresh jalapeno peppers, sliced

1 celery stalk, diced

1 medium carrot, diced

1 small onion, chopped

1/2 cup fresh cauliflower florets

1/2 cup salt

water to cover

2 cloves garlic, finely chopped

1 tablespoon dried oregano

1 teaspoon red pepper flakes

1/2 teaspoon black pepper

1 (5 ounce) jar pimento-stuffed green olives, chopped

1 cup white vinegar

1 cup olive oil

Directions:

Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.

The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.