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Thread: Italian Beef

  1. #1
    Join Date
    Apr 2004
    Location
    Bartlett, IL
    Posts
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    Italian Beef

    Here's a really good beef recipe and simple to make.

    3lb rump roast
    1 jar mild giardiniera (drain the juice)
    2 cloves garlic
    1/8 cup chopped oregano

    Mix the ingredients into a slow cooker with the roast and let it cook for approximately 10-12 hrs, the meat produces it's own juices and will literally fall apart.

    Best served on gonella bread with a side of pepperoncini

  2. #2
    Join Date
    Feb 2004
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    chicago suburbs
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    Big Mama makes that in the crock pot. that's goooood.
    FILL OUT YOUR PROFILE!!

  3. #3
    Join Date
    Dec 2005
    Location
    chicago
    Posts
    106
    my mom makes that but also tosses in a bag of pickling spices in a cheesecloth its not overpowering but just right.

  4. #4
    Join Date
    Dec 2003
    Location
    Nevada
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    1,815
    My wife makes that she adds a pack of dry Italian dressing per pound of meat.
    Quote
    “Engineers like to solve problems. If there are no problems handily available, they will create their own." Scott Adams

    "We can't solve problems by using the same kind of thinking we used when we created them."
    Albert Einstein

  5. #5
    Join Date
    Feb 2004
    Location
    New Mexico
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    I gotta try this...I havent had a real Italian beef since I left Chicago.
    I've tried but didn't quite make it and you reminded me about the gardenara.

    The secret missing ingredent. Thanks.
    Tracers work both ways.

  6. #6
    Join Date
    Apr 2004
    Location
    Bartlett, IL
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    OK, Here's a revision that was scruptadiliumptius...

    I used a 5 lb round roast.
    12oz can of beef broth.
    1 jar giardinera (drained)
    (2) 0.7oz. packets of Good Seasons Italian salad dressing mix.
    1 tablespoon garlic powder
    1/8 cup oregano
    1 cup water

    I tossed everything in the slowcooker for about 8 hrs on low and the house smelled deeelish...

  7. #7
    Join Date
    Jan 2002
    Location
    Ft.Worth,Tx
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    I haven't had this in years, maybe 15 or so. Thanks guys. I am going to store today and try and find some ingredients..

    "Everyday above ground, is a good day".
    "But everyday that you have made a difference in someones life, may insure you stay above ground a little longer".<aircooled>

  8. #8
    Join Date
    Apr 2004
    Location
    Bartlett, IL
    Posts
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    I made some over the weekend and added a couple more things to the mix.

    I took one red pepper and chopped it into long slices and fried them with a touch of corn oil, (very good!) and put them on the sandwich.
    I also took the French roll and put a little butter and some garlic powder on top and set it on the grill for a few minutes just to melt the butter and to get the roll a little crispy.

    It was pretty good.

  9. #9
    Join Date
    May 2000
    Location
    Colorado flatland native
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    You make that crap alot! Your "gardenaria" is just pickled veggies?
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

  10. #10
    Join Date
    Apr 2004
    Location
    Bartlett, IL
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    Quote Originally Posted by spotts View Post
    You make that crap alot! Your "gardenaria" is just pickled veggies?


    Hey shorty, grow up!

    Oh I forgot...you're vertically challenged...

  11. #11
    Join Date
    Feb 2004
    Location
    New Mexico
    Posts
    5,487
    Couldn't find gardenera in NM but Deb found some on the web. Had to buy a case but that's ok.

    http://www.latinmerchant.com/product...roductID=P0022
    Tracers work both ways.

  12. #12
    Join Date
    Feb 2004
    Location
    New Mexico
    Posts
    5,487
    Quote Originally Posted by 2hot2coolme View Post
    OK, Here's a revision that was scruptadiliumptius...

    I used a 5 lb round roast.
    12oz can of beef broth.
    1 jar giardinera (drained)
    (2) 0.7oz. packets of Good Seasons Italian salad dressing mix.
    1 tablespoon garlic powder
    1/8 cup oregano
    1 cup water

    I tossed everything in the slowcooker for about 8 hrs on low and the house smelled deeelish...

    This is it!! I did it today. Only difference was I seared the roast in a fry pan and oven convect it to 150 deg. Cooled and sliced it as thin as my slicer would go. Then slow cooked.
    Best I've had. Thanx Coolme.
    Oh and I used low sodium broth.
    Tracers work both ways.

  13. #13
    Join Date
    Jan 2007
    Posts
    31
    I have been wanting to cook this for quite some time... Guess i need to try one of the recipes

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