Italian Beef 2

Italian Beef 2 Recipe - Authentic Italian Sandwich

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 10-12 hours | Servings: 14

Introduction

Italian Beef is a classic dish that originated in Chicago and has become a favorite comfort food for many. This slow-cooked beef is tender, flavorful, and perfect for serving on a crusty roll.

History

Italian Beef is believed to have been created by Italian immigrants in Chicago in the early 1900s. It was originally made with tougher cuts of beef that were slow-cooked to tender perfection. Over the years, the recipe has evolved and become a beloved dish in the city's culinary scene.

Ingredients

1 boneless beef top round roast (4 lb (1.81 kg))
2 cups of water
2 tbsp of italian seasoning
1 tbsp each of salt, dried oregano, dried basil, garlic powder, dried parsley flakes, and pepper
14 French rolls (5 inches long)

How to prepare

Cut the roast in half. Place it in a 5 qt (4.73 liter) slow cooker. Combine the water and seasonings, then pour the mixture over the roast. Cover the slow cooker and cook on low for 10 to 12 hours, or until the meat is very tender. Discard the bay leaf. Remove the meat and shred it using a fork. Skim the fat from the cooking juices. Return the shredded meat to the slow cooker. Serve on rolls. This recipe makes 14 servings.

Variations

For a twist on the classic recipe, try adding sliced onions and bell peppers to the slow cooker. You can also experiment with different seasonings to customize the flavor to your liking.

Cooking Tips & Tricks

For the most tender Italian Beef, be sure to cook it low and slow in a slow cooker. This will allow the flavors to meld together and the meat to become incredibly tender. Shredding the beef with a fork will also help to create a deliciously juicy sandwich.

Serving Suggestions

Italian Beef is traditionally served on a crusty roll with giardiniera or sweet peppers. It pairs well with a side of coleslaw or a simple green salad.

Cooking Techniques

Slow cooking is the key to tender Italian Beef. Be sure to cook the beef on low heat for several hours to achieve the best results.

Ingredient Substitutions

If you don't have Italian seasoning on hand, you can use a combination of dried oregano, basil, and garlic powder as a substitute.

Make Ahead Tips

Italian Beef can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the meat in the slow cooker before serving.

Presentation Ideas

Serve Italian Beef on a platter with the rolls on the side for a casual and inviting presentation. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Italian Beef pairs well with a cold beer or a glass of red wine. For a non-alcoholic option, try serving it with a glass of iced tea or lemonade.

Storage and Reheating Instructions

Leftover Italian Beef can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the meat in the slow cooker or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Italian Beef contains approximately 300 calories.

Carbohydrates

Each serving of Italian Beef contains approximately 25 grams of carbohydrates.

Fats

Each serving of Italian Beef contains approximately 10 grams of fat.

Proteins

Each serving of Italian Beef contains approximately 30 grams of protein.

Vitamins and minerals

Italian Beef is a good source of iron, zinc, and vitamin B12.

Alergens

Italian Beef may contain gluten from the rolls and soy from the seasonings.

Summary

Italian Beef is a protein-rich dish that is relatively low in carbohydrates and fats. It is a good source of essential vitamins and minerals.

Summary

Italian Beef is a delicious and comforting dish that is perfect for feeding a crowd. With its tender, flavorful meat and crusty rolls, it is sure to become a favorite in your household.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Italian Beef. The year was 1965, and I was visiting my dear friend Maria in Chicago. Maria was an amazing cook, and she always had the most delicious recipes up her sleeve.

One day, as we were sitting in her cozy kitchen sipping on espresso, she told me she was going to make Italian Beef for dinner. I had never heard of this dish before, but just the sound of it made my mouth water. I watched in awe as Maria worked her magic in the kitchen, layering thinly sliced roast beef on crusty Italian bread and topping it with a spicy giardiniera mix.

As we sat down to eat, I took my first bite of the Italian Beef sandwich and immediately fell in love. The tender beef, the tangy peppers, the savory au jus – it was like a symphony in my mouth. I begged Maria to teach me how to make it, and she graciously agreed.

Over the next few days, Maria taught me everything she knew about making Italian Beef. She showed me how to season the roast beef with Italian herbs and spices, how to simmer it in a flavorful beef broth until it was tender and juicy, and how to assemble the sandwich with the perfect balance of meat, peppers, and bread.

I practiced making Italian Beef every chance I got, and soon it became a staple in my own kitchen. I would make it for family gatherings, potlucks, and even just for a cozy night in with my husband. It was always a hit, and I loved sharing this delicious recipe with everyone I knew.

As the years went by, I continued to perfect my Italian Beef recipe, adding my own twists and tweaks along the way. I experimented with different cuts of beef, tried out new seasoning blends, and even made my own homemade giardiniera mix. Each time I made Italian Beef, it brought back fond memories of that day in Maria's kitchen, where I first fell in love with this incredible dish.

Now, as I sit here in my own kitchen, preparing a batch of Italian Beef for my grandchildren, I can't help but feel grateful for all the wonderful recipes I've learned over the years. Each one has a story behind it, a memory that I hold dear in my heart. And this recipe for Italian Beef will always hold a special place in my culinary repertoire, reminding me of the day I discovered a new favorite dish in Maria's kitchen in Chicago.