Ok, I know this is heresy, but I've finally found something close to Chicago Style Italian Beef. For those of you from the area, you already know how good this stuff is. Unfortunately, I only get back once a year and there is too much food to fit into that week, so I don't get to eat this more than once every couple-three years. No it's not quite the same, but I still like it.
My recipe:
Slab o' cow. Usually a chuck roast, but any good sized (3-5 lbs) roast will do. I like the chuck because it has more connective tissue that will break down into gelatin for the sauce. Can be bone in or boneless. If bone in, get a 7 blade chuck roast if possible
1 tsp each of salt, dried oregano, dried basil, and dried parsley
1 onion quartered and separated (can use 1 tsp onion powder)
2-3 cloves garlic smashed and chopped. You can use less or more depending on how much you like garlic. You can also leave them whole if you want (can use 1-2 tsp garlic powder instead)
1 medium or large bay leaf (2 small)
1 package of dry italian dressing mix (2-3 oz by weight)
1-32 oz package beef broth (low sodium).
Optional - 1 or 2 sticks celery, broken into thirds
Optional - 1 bottle red wine (Zin, Chianti, Cab Sav., Pinot Noir) Anything drinkable, the fewer tannins, the better. If you do not use wine, use more broth (not stock). You can also use water, but it's not as flavorful.
Brown the hunk of beef in a skillet on both sides. You can also brown the edges if you want.
In a slow cooker set to high, add spices, dry dressing mix, wine, broth, onion, garlic, celery.
When beef is browned on the sides, add to slow cooker. Deglaze pan used to brown the beef with wine, broth, water, or cognac. Add liquid to slow cooker.
When the beef has been added to the cooker, there should be enough liquid to cover the roast.
Cover and cook on high for 1 hour, turn to low and let cook until beef is fork tender and shreddable. (6-8 hours) You can flip the meat every hour or two if you want, or just let it go if you can't
When beef is done (and it's dinner time), remove beef from the cooking liquid.
Strain cooking liquid into another pot and keep warm. Straining should remove all chunky vegetables and most of the dried herbs
Shred the beef with forks. It should resemble pulled pork when you are done. If you used a bone in piece of meat, make sure you get the bone out at this time.
Take shredded beef, place it on a crusty sandwich/hero/hogie roll. Spoon some sauce (jus) on the meat for a moister sandwich, leave it off for a dryer sandwich. You can also dunk/dip the roll/sandwich quickly for a soggy sandwich.
Add shredded mozzarella or other melty cheese (shredded provolone, etc) if you like cheese, hot or sweet peppers depending on your taste.
Serve.
My recipe:
Slab o' cow. Usually a chuck roast, but any good sized (3-5 lbs) roast will do. I like the chuck because it has more connective tissue that will break down into gelatin for the sauce. Can be bone in or boneless. If bone in, get a 7 blade chuck roast if possible
1 tsp each of salt, dried oregano, dried basil, and dried parsley
1 onion quartered and separated (can use 1 tsp onion powder)
2-3 cloves garlic smashed and chopped. You can use less or more depending on how much you like garlic. You can also leave them whole if you want (can use 1-2 tsp garlic powder instead)
1 medium or large bay leaf (2 small)
1 package of dry italian dressing mix (2-3 oz by weight)
1-32 oz package beef broth (low sodium).
Optional - 1 or 2 sticks celery, broken into thirds
Optional - 1 bottle red wine (Zin, Chianti, Cab Sav., Pinot Noir) Anything drinkable, the fewer tannins, the better. If you do not use wine, use more broth (not stock). You can also use water, but it's not as flavorful.
Brown the hunk of beef in a skillet on both sides. You can also brown the edges if you want.
In a slow cooker set to high, add spices, dry dressing mix, wine, broth, onion, garlic, celery.
When beef is browned on the sides, add to slow cooker. Deglaze pan used to brown the beef with wine, broth, water, or cognac. Add liquid to slow cooker.
When the beef has been added to the cooker, there should be enough liquid to cover the roast.
Cover and cook on high for 1 hour, turn to low and let cook until beef is fork tender and shreddable. (6-8 hours) You can flip the meat every hour or two if you want, or just let it go if you can't
When beef is done (and it's dinner time), remove beef from the cooking liquid.
Strain cooking liquid into another pot and keep warm. Straining should remove all chunky vegetables and most of the dried herbs
Shred the beef with forks. It should resemble pulled pork when you are done. If you used a bone in piece of meat, make sure you get the bone out at this time.
Take shredded beef, place it on a crusty sandwich/hero/hogie roll. Spoon some sauce (jus) on the meat for a moister sandwich, leave it off for a dryer sandwich. You can also dunk/dip the roll/sandwich quickly for a soggy sandwich.
Add shredded mozzarella or other melty cheese (shredded provolone, etc) if you like cheese, hot or sweet peppers depending on your taste.
Serve.