Friday, December 23, 2011

Christmas Eats - Italian Beef

Christamas Eve Prep
Chicago Italian Beef - In


Italian Beef Begin
(Using Bottom Round Roast)
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style
salad dressing mix
1 (5 pound) rump roast
1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Will be done at midnight.  Next - making Italian rolls.


Anonymous said...

Why not use a pressure cooker?


Anonymous said...

How about some potatoes, carrots, onion and/or celery to fill up all that wasted dead space? Or peppers and onions if you intend to make Philly Cheese Steak.

Don't forget Alton Brown's Real Egg Nog:

4 Eggs (separated)(use fresh, quality eggs like Eggland's Best because you are not going to cook them.)
1/3 c. Sugar
1 tbs Sugar
2 c. Whole Milk
1 c. Heavy Cream
3 oz Bourbon
1 tbs freshly grated Nutmeg

Beat Egg Yolks until they lighten in color. Gradually add 1/3 cup of Sugar and continue to beat until it is completely dissolved.

Add Milk, Cream, Bourbon and Nutmeg and stir to combine. Set aside.

At serving time, beat Egg Whites to soft peaks Gradually add 1 tbs Sugar and beat to stiff peaks. Whisk Egg Whites into mixture.

Chill and enjoy.

Alton Brown's Alternate Cooked Egg Nog for Wussies:

Beat Egg Yolks and add Sugar as above. Set aside.

In a medium saucepan over high heat, combine Milk, Cream, and Nutmeg and bring just to a boil stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until 160 degrees. Remove from heat, stir in the Bourbon and chill.

At serving time do the Egg Whites/Sugar thing as above.


Juice said...

That sounds great and tasty to boot.
Nice to have something prep'ed in advance so ya'll can visit, eat and drink in leisure.
Why the crock pot? In the words of Ron Popeil, "Just set it. And forget it." :)

BobG said...

Personally, I'd as soon throw away the eggs, milk, cream, sugar and nutmeg, and keep the Bourbon.

Alear said...

My bro and his wife are visiting. I showed this to him. We have everything, except the bay leaf. I'll pick that up, along with the roast. My question is, what is 1 (.7 ounce) package dry Italian-style
salad dressing mix??

Plus screw the onion salt. I got real onions. Also, I can't turn around in my kitchen without garlic spilling into every dish (including the pie, yum).

Anonymous said...

Only 3 ounces of bourbon? (rolls eyes and snickers softly to himself)

Nice looking recipe, Rog. I'll give that a shot next week sometime. Mrs is cooking some kinda something for fambly gathering tomorrow and I'm already on the hook to do jambalaya for a group of friends on Christmas day, or I'd try that sooner.

Sir H the Comet

Chuck Martel said...

Only one bay leaf? C'mon. Live a little.

Anonymous said...

Rye instead of bourbon. Stands up better to the nog.

--Sapo Mal

Nate said...

I've made this (same recipe). It's great.

The second time I made it I used packaged beef stock from the supermarket instead of the water...tasted even better.

Anonymous said...

Thank you, Rodger, I miss Chicago Italian beef. Never knew how to make it. Trouble is I can't get good Italian bread here in humid Florida...

You don't happen to have the recipe for Italian ice?

Anonymous said...

Get some Italian water and freeze it.

Anonymous said...

Do you sear the roast before putting it in the slow cooker? I seem to recall something of the sort from my youth.


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