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Discussion Forum: The Beef: All talk about Italian Beefs, and eating. : Recipe

 
March 28, 2008

Recipe

I live in St.Petersburg,Fl. and was wondering if I can get a good recipe for beef (Like Novi's in Berwyn).I was thinking of opening a beef joint down here.


 

New member
March 28, 2008

Re: Recipe

You could try these and see which one you like best:
http://www.italianbeef.com/beef-recipes.php

I think Als #1 and Portillos may both do franchises too.


 

TItle Test
March 28, 2008

Re: Recipe

I know this sounds stupid but I would like to introduce some vegan/veggie friends to the world of IT beefs. Does anyone know of any good recipies?


Kick out the jams!

 

Administrator
April 9, 2008

Re: Recipe

i know St.Petersburg is a drive from the Ft. Lauderdale area...but there is this place that I frequent called "Fat Lou's" in Hallandale Beach which is phenomenal!!! Fat Lou owned and operated several restaurants in chicago and opened one up close too me and thank the lord he did cause he is my fix for beef, chicago dogs and just plain good food in general...here is their site if you want to check them out if you are ever in the area www.fatlous.com


 

New member
September 10, 2008

Re: Recipe

I'm new to this forum. I'm not new to Italian beefs. I grew up
in the north burbs. I worked @ rosati's for many years.
I now live in the San Jose CA area and would give my left nut
up for a good close Italian beef/Gyro shop. The best I've done
is a new place called Chicago's on Hopyard rd in pleasanton (i think).
They are basically a transplate from arizona which was seeded from Lukes
out in Arlington HTS. (Where I lived)
Real pizza is scarce out here too..... Good thing I get WGN!


 

New member
September 10, 2008

Re: Recipe

Anyway, my quick post (not) was to suggest to use pizza sause added to the mixture of seasonings (2-3 latels worth). The part about slow cooking,
FOLLOW THIS RULE to properly cook the round. overnight @ 200 depending on the round size I would suggest.


 

New member
October 2, 2008

Re: Recipe

> admin wrote:

> You could try these and see which one you like best:
http://www.italianbeef.com/beef-recipes.php

I think Als #1 and Portillos may both do franchises too.

What about the gravy? I mean the gravy they dipped the whole sandwich in or splash on the beef. There is nothing about the gravy in reciepes!


 

New member
October 7, 2008

Re: Recipe

2 of the recipes show how to do it... the first should have enough left over in the slow cooker. On that one I would take out the beef, slice it thin and throw it back in the juice, maybe with a little water and let it cook more.

The 2nd recipe shows:
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.

The 3rd one, I would take the remaining sauce and thin it out a bit with water, bring it to a slow simmer and add the cooked, cooled and thinly sliced beef to it.


 

Administrator
October 20, 2008

Re: Recipe

> ok wrote:

> > admin wrote:

> You could try these and see which one you like best:
http://www.italianbeef.com/beef-recipes.php

I think Als #1 and Portillos may both do franchises too.

What about the gravy? I mean the gravy they dipped the whole sandwich in or splash on the beef. There is nothing about the gravy in reciepes!

I knew Novi's son when the place first opened. In their heyday they went through over 2000 pounds of beef a week.

They cooked the roasts in water, several at a time, in a huge roasting pan, leaving only the top sticking out... all spices go in the water that becomes your gravy. Novi's does not add much in the way of green spices... also Novi's defatted the gravy by chilling then removing the lard from the top. Places like Carm's, Bouno etc.  leave the fat in.. store the beef and gravy separate from each other...


 

New member
November 25, 2012

Re: Recipe

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