Three hours later and I'm still feeling full after tonights meal, just a sandwich really. I simmered Italian Beef in a crock pot for 9 hours, shredded it, put it back into the broth and turned the broil onto low. Sliced an Asiago oversized hoagie into three portions and pulled out the roasted red peppers, sweet pepperoncini's and sliced provolone cheese. Assembled the sandwich, broiled and served. What's the old saying, heaven on a biscuit? Devoured in 5 minutes, no kidding.
The food critics raved, claiming this to be something we will make again as our normal food moving forward. Yes, Hannah, we will have it again. So, you're probably curious about how Elie is doing....:) well, I was somewhat concerned when she asked for noodles instead of the bread. She boiled herself angel hair pasta and then placed the meat on top of the noodles. Go figure, she devoured it, no complaints! Home run. Katy is still mad that she was shorted a day in Japan, though she continues to nibble on noodles and a few bites of meat.
Who would have guessed that what used to be a boring chuck roast in a crock pot would turn this household giddy!
So for the recipe...
Slow Cooker Italian Beef for Sandwiches
Bring to boil:
– 3 cups water
– 1 tsp salt
– 1 tsp ground black pepper
– 1 tsp dried oregano
– 1 tsp dried basil
– 1 tsp onion salt
– 1 tsp parsley
– 1 tsp garlic powder
– 1 bay lead
– 1 (.7 ounce) package dry Italian style salad dressing
Pour over a 3-5 lb. rump or chuck roast
Cook on low 9-10 hours
Shred. Put back in crock pot to say warm
Create sandwich, broil
So, the Italian Beef Sandwich actually originated in Chicago. Either invented by Italian immigrants looking for a way to make less desirable cuts of meat more tender. Or some say it was also invented at weddings and banquets in Chicago, making it Chicago's most famous ethnic food. There are variations of the sandwich. What we enjoyed was a "sweet dry" (or semi-dry), not dipped in the gravy. Just enough to make the bread melt in your mouth!
No comments:
Post a Comment