* Exported from MasterCook *
Slow Cooker Auntie Fran's Chicago-Style Italian Beef
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pound pot roast -- or rump roast (4 to 5)
5 links hot Italian Sausage
2 tablespoons canola oil
4 large garlic cloves -- sliced
1 medium onion -- sliced
1 large pepper -- red or green pepper, sliced
1/3 cup hot pepper giardiniera -- with oil
1/3 cup pepperocinis -- sliced
1 Dash Worcestershire
1/4 cup dry white wine -- or broth
1 cup diced tomatoes
4 cups beef stock -- (4 to 5)
1 tablespoon cornstarch
Seasoning Mix:
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 Pinch red pepper flakes
1 Pinch fennel seeds
1 pinch paprika
1 pinch garlic powder
1 pinch onion powder
Heat a medium sized skillet, add the canola oil and brown the roast for 4
to 5 minutes on all sides then remove to a serving platter. In the same
oil sauté the Italian sausage links until well browned on all sides then
remove to the platter. Combine all the ingredients for the seasoning mix
and when the meat is cool enough to handle, evenly rub the spice mix into
the browned roast.
If using a slow cooker, scatter the garlic, onion, peppers (fresh,
giardiniera, & pepperocinis), Worcestershire, white wine and tomatoes over
the bottom of the cooking chamber. Place the seasoned meat directly on top
of the vegetables, then stuff the sausage links on either side of the
roast. Carefully add about 4 cups of beef stock to the crock pot just
enough to cover the meat but not overflowing. (Add enough that you feel
comfortable with in cooking and reserve the rest to add later if needed.)
Cover the cooker and set the temperature to low or high. Low will cook
the meat in about 10 to 12 hours, whereas high will cook the meat in 5 to
6 hours or until the meat is tender and can be either shredded or sliced.
If using an earthenware casserole, pre-heat your oven to 325°, and layer
the casserole the same way as above. Cook in the hot oven, covered for 3
to 4 hours.
To serve the beef, remove the roast from the casserole to a serving
platter and carefully shred or thinly slice. Return the meat back to the
casserole, re-season if necessary, then using a kitchen tong equally
divide on to some hard rolls and serve with some sweet peppers or
giardiniera.
Serves 8 ot 10
Every Italian has their own favorite Italian beef recipe. I learned this
from my wife's Auntie Fran. It's utterly delicious and comes together in
a snap. It's a great recipe for a small family and is less messy and time
consuming than using a larger cut of meat. I recommend cooking this in a
four to five quart slow cooker or earthenware casserole. Feel free to get
a little heavy on the seasoning mix! Serves a small crowd.
ChupaNote: I used fire-roasted tomaotes. Instead of the wine, I used 1/4
mushroom broth concentrate. I'd made the mushroom broth without any salt,
but still excluded the salt from the sesasoning mix anyway. I sliced the
Italian sausage into 4 pieces each.
Source:
"Chef MB@ Street Food Chicago"
S(Formatted by Chupa Babi):
"June 2012"
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Per Serving (excluding unknown items): 559 Calories; 33g Fat (54.9%
calories from fat); 54g Protein; 6g Carbohydrate; 1g Dietary Fiber; 165mg
Cholesterol; 1588mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat;
1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4741 900759 0 0 0 0 4460 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
