Does anyone have a favourite recipe they’d like to share?
I am making Italian beef for the first time today.
I noticed some recipes are very simple, with virtually no herbs, and other recipes call for tons of dried herbs, garlic powder, and onion powder.
This is the recipe that’s closest to what I will make today:
Any thoughts on this?
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You might enjoy this thread…
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Thank you!
That’s an awesome thread.
I made a Chicago Beef inspired blade tonight, braising until the internal temp was close to 195 ⁰F.
Whatever I made, we liked it.
This is the closest to what I made tonight.
I added fennel and rosemary to an Italian herb blend.
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Note that you can order Italian beef in gravy frozen from Vienna, Al’s, and Buona, and Portillo’s. All are available via Goldbelly, though there might be cheaper options.
If you ever find yourself in Chicago, it’s quite possible to buy one of the frozen ribs of Italian beef, stuff it in your checked baggage insulated with a thermal blanket or leakproof cold packs, and have it come out just fine.
I’ve also done this just the other day with Vienna natural casing hotdogs. You can buy the skinless variety on most grocery stores, but I ended up driving down the factory store to get the casing ones. Gotta have that snap.
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Since pork roasts are so cheap, I’ve made hot Italian pork sandwiches. Barely tell the difference.
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It’s National Italian Beef Day! Just look at the slices of seasoned roast beef, dripping with meat juices on a long Italian-style roll. The sandwich originated in Chicago where its history dates back at least to the 1930s.
How about making one yourself?
Here is the original recipe.
Chicago Italian Beef Sandwich
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
3 cups water
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaves
1 (2/3 ounce) package Italian salad dressing mix
5 lbs inside round roast (cap on)
Italian giardiniera
Italian rolls
- In a medium saucepan over medium-high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix.
- Stir well and bring just to a boil.
- Place roast in a slow cooker and pour mixture over the roast.
- Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.
- Remove bay leaf and shred meat with a fork. Serve on a bun soaked with juices and giardianara.
Recipe: www.italianbeef.com
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I failed to edit soon enough, but this was a post from Jasper Mirable, a KC Italian chef. Pesky quote marks. 
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This is among my favorite sandwiches. I use fresh garlic and onions in mine, though. Even made it with a cheap-o pork roast. Not too shabby.
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