What's Your Favorite Italian Beef Recipe?
Since Super Bowl is coming up and Italian Beef Sandwich recipes are very popular, I think this would be a good time to get other's tried and true recipes. The Stern recipe from the Tribune is a good start. I have this in my Crock Pot right now. I didn't have a rolled roast in the freezer, so I'm using about 4 1/2 lbs of boneless pot roasts I had. I used a couple of carrots, celery stalks and onion to flavor the juice, as for stock. This does add to the flavor. I set the roasts on top of the vegetables. It's seasoned with 6 cloves of garlic, oregano, bay leaves, salt and pepper. Normally, I use a Boston Roast, which is a rolled chuck roast. This is sometimes called a Cross-Rib Roast. It's very flavorful and works well for this type of recipe.
Once it's cooked, I use the following to zip up the juices:
5 cups broth (either homemade stock or canned, such as Swansons)
1 Tablespoon oregano
Garlic powder, to taste (if needed)
Red pepper flakes, to taste
Salt and pepper, to taste (I use part celery salt)
3-4 Tablespoons oil from gardiniera, preferrably Scala's
Degreased pan juices (or 1-2 cups liquid from cooking)
Simmer approximately 30 minutes. Adust seasonings. Strain.
DH is a retired police officer, and some years ago, he claims he learned that Al's adds gardiniera oil to their juice. I don't know if that's true, but ever since I started doing it, the flavor is more authentic.
I don't like the taste that bouillon cubes add to the juice, so I prefer stock or broth.
Italian Beef (Stern recipe)
6 cloves garlic, cut into slivers
1 boneless chuck roast, about 3-4 pounds
1 cup water
2 bay leaves
1 Tablespoon each: crushed red pepper flakes*, dried oregano, salt, coarsely ground pepper
8 hero rolls or 4 lengths of Italian bread
Drained roasted peppers or giardiniera (spicy pickled vegetables), optional
*I use less during cooking
Heat oven to 325 degrees. Use a small knife to insert the garlic slivers into the roast all over. Put the water in a deep baking pan not much larger than the roast. Add the roast; top the roast with the seasonings.
Cover tightly with foil; bake, basting occasionally, adding water if necessary, until meat is fork-tender and browned, about 2 hours, 30 minutes. Remove the beef from the pan; let stand 15-20 minutes. slice into razor-thin pieces; set aside.
Meanwhile, degrease the pan; taste pan juices and adjust seasoning. (It should be highly seasoned with a peppery bite.) Place the sliced beef in the juices; set aside 15-20 minutes. Serve on the rolls with peppers or giardiniera.