does any one have a good Italian beef reciepe?????

would like a selection so I can try them all and see which one I like the best..

thanks

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BearsMod1:

does any one have a good Italian beef reciepe?????

would like a selection so I can try them all and see which one I like the best..

thanks

I'll be watching this thread

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"If you hone your body like a tool, you can use it as a weapon." Sweetness

Whoever said, 'It's not whether you win or lose that counts, it's how you play the game,' probably lost.

hehe, Me too, I'd definately would like to have an italian beef recipe and try it someday.  We don't any place here where I live that sells anything like that at all. 

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Official CBMB Jay Cutler Fan Club Member # 163
Bear Down Baby, this is our year!

#19

Stuff to buy....
3 pounds beef chuck roast
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8 Hogie Buns
1 Lg Green Bell Pepper (De-seed and cut into strips)
1 Lg Onion (Sliced and then cut slices in half to make strips)

Directions.....

Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours.

After 5 hours, add onion and pepper slices to pot.

During the last hour, shred the meat with two forks (if it does not shred easily, cook longer). Add the peppers, and as much of the juice as you like for additional flavor.

Save the juice to dunk the sandwich in .....this kicks azz!!!

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5-7 Lbs. Beef Roast
4-5 Cups Water
4-5 Cubes Beef Bouillon
1Tsp. Marjoram
1 Tsp. Oregano
1 Tsp. Thyme
1 Tsp. Garlic salt
2 Tbs. Worcestershire sauce
Tobasco Sauce to taste
Salt and Pepper to taste

Cook beef in rack to desired doneness. DO NOT OVERCOOK!
Bring back to butcher when completely cool and have him slice it very thin. To drippings, add water to make a cup of liquid for each pound of beef. Add rest of ingredients (a little garlic juice is nice if you have some), and simmer for 10 minutes. DO NOT BOIL. Serve on fresh rolls.  

I've made IB in a crock pot and it just doesn't taste right to me. The key is to slice it as thin as possible.

1. Use a mallet to crack the olives so they break at least in half and have a rugged texture.
2. Combine the olives with all other ingredients and mix well. Refrigerate a full 24 hours before using.

Might as well have a good Giardinera recipe to go with the beef. This one isn't mine but I made it and it's good.

And in my case, when home made beef recipes failed, I learned to head over to Freddy's Pizzeria in Cicero. Grab a few pounds of beef and a few pounds of gravy (frozen) - heat it all up in a pot, cut your peppers into the gravy as you like and you will be set. Freddy's is the best around!

• 1 (3 to 4 1/2 lbs) beef roast, trimmed (chuck works great)
• 1 can (12 ounces) beer (you choose the flavor), or use 1 1/2 cups beef broth
• 1 envelope dry Italian salad dressing mix
• 1 12-oz. jar Pepperoncini peppers, with the liquid
• Hard Rolls, Bulkie Rolls, French Bread, etc.

Preparation:

Pour beer into crock pot. Drain liquid from pepperoncini into crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the crockpot. Trim fat from the roast; place in crock pot on top of peppers. Top roast with remaining peppers. Cook Italian beef on low 8 to 10 hours Remove cooked roast from crockpot; cool slightly. While still warm, pull roast with two forks to shred. To serve, ladle small amount of warm liquid from crock over split roll or bread, top with shredded beef, then follow with more beef liquid as desired.
Serves 12 to 16


This is the recipe we always use, it is super easy and take like maybe 5 min. Tastes Awesome!

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"Bears defense gave up 31 points again in the first half. That happened for the second time in three weeks -- and only five times in Bears history before this season."

culpfiction:

• 1 (3 to 4 1/2 lbs) beef roast, trimmed (chuck works great)
• 1 can (12 ounces) beer (you choose the flavor), or use 1 1/2 cups beef broth
• 1 envelope dry Italian salad dressing mix
• 1 12-oz. jar Pepperoncini peppers, with the liquid
• Hard Rolls, Bulkie Rolls, French Bread, etc.

Preparation:

Pour beer into crock pot. Drain liquid from pepperoncini into crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the crockpot. Trim fat from the roast; place in crock pot on top of peppers. Top roast with remaining peppers. Cook Italian beef on low 8 to 10 hours Remove cooked roast from crockpot; cool slightly. While still warm, pull roast with two forks to shred. To serve, ladle small amount of warm liquid from crock over split roll or bread, top with shredded beef, then follow with more beef liquid as desired.
Serves 12 to 16


This is the recipe we always use, it is super easy and take like maybe 5 min. Tastes Awesome!

I tried this one & you are right. It's awesome...

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"If you hone your body like a tool, you can use it as a weapon." Sweetness

Whoever said, 'It's not whether you win or lose that counts, it's how you play the game,' probably lost.