Italian Beef in NC

[Bobo1]

Okay, on the Louie's web site they recommend a sirloin, arm, or chuck roast about 4 to 5lbs.  I could not find, so I picked up two Chuck Tender roasts, one was just under 2lbs and one about 2 and half lbs.  I trimmed them up a little, cut some slots and inserted some garlic slices.  Mixed in the seasoning with some water in the crockpot, placed the roasts in, added red and green bells, and onions, poured in more water until all covered, and put the crockpot on the low setting.  Smells great in my house now.  We will see how it works out in about 12 hours.


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[squirtthecat]

Where in Kentucky?  I'll bring the beer!

[Bobo1]

I think the pepperoncinis really bring a whole other level of flavor to the Italian Beef..

Note to self.  Grab roast at store.

I agree, but some folks who are coming claim not to like them.  I tried to explain that they were not hot and that the cooking would further reduce any bite they might have. But some folks just are not willing to try new stuff.  So I added the bells instead and will have the peperochini slices on the table for whomever wishes to use them.

[Bobo1]

Come on over.  Tonight we are doing this beef, with roasted potatoes and tomorrow night I am trying out my new BEESR and making a pork shoulder for pulled pork sammies, also going to serve some hamburger sliders and cole slaw on the side.
I work in Kentucky but live in Clarksville TN. We are right on the border, we are about an hour west of Nashville, easy to find - by the way I like the darker types of beer, just say'n.

[squirtthecat]

I hear ya on the pepperoncinis..   I have to fish them out of the crockpot when the MIL is over for dinner.   

[Phil LaMarche]

Bobo..Now, you really know how to make Italian Beef.  Those other goodies are needed with the seasoning.  For flavor and looks.  Enjoy!  Phil

[ACW3]

Okay.  I received a "two thumbs up" response from my Chicago neighbor.  That's a good sign.  My son sampled some right out of the refrigerator, cold.  His comment, "I can't wait to warm that up and put it on a roll.  Yes, Dad, I want to take some home with me when I leave".  In order to save some for myself, I had to put into two separate containers, and hide mine so he doesn't take both.  He has been known to do that.

Art

[Bobo1]

Just finished eating the Italian Beef.  man was it good. The beef shredded easily and was very tender. I served it on some good hoagie buns. Everyone loved it.  Sorry no pics.  I served it with oven roasted yukon gold potatos.  I sliced into wedges, added red bell pepper and onion chunks.  Coated it all in garlic infused grape seed oil I picked up at my local winery.  Seasoned the taters with rosemary, thyme, parsley, sea salt and black pepper.  Roasted at 500 degrees.  All in all a very good meal.

[ACW3]

My daughter-in-law just called to tell me that they had the Italian beef for dinner tonight on some hoagie rolls.  They loved it.  I guess they are still in the will...

Art

[Merrick Bill]

My Louie's Seasoning arrived today.  I already have a chuck roast in the fridge so I'll be preparing this for lunch tomorrow.  My question is should I add pepperoncinis to the crocpot or just add them to the sandwiches?  Does cooking them with the meat add to the flavor of the Italian beef?  Is the texture better if they've been cooked.  I've read the thread so far and haven't seen a definitive answer.  Also, should I pick up giardiniera to add to the sandwiches?  What's the authentic Chicago way to do it?  What's the consensus? 

Bill

[Bobo1]

I did not add the pepperocinis to the crockpot as it cooked.  I added regular bells and onions and served the pepperocinis on the side.  I think I would have prefered to add them into the meat as it cooked, but as not everone likes them I served them on the side.  I had pepperjack cheese that I placed on the bread prior to dipping the hot meat onto the bread. I also liked a little horseradish on mine.

[Pam Gould]

Bobo..that sounds wonderful...When I cook like that..it's like pizza..if you don't like what's on it..pick it off..LOL..I'm so mean..but it's my cook.  And it's in the crockpot as we speak.  It smells so good. Pam ★*˚°。°

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[Pam Gould]

How long does this have to cook? It sure smells wonderful.  Pam ★*˚°。°

[Bobo1]

Pam, I did it like he said in the video on Louies web site.  I put the meat in whole, not sliced, and cooked on low setting for about 12 hours, (althouh after about 8 hours I turned the setting to "WARM" because the meat was already quite shredable by then). I have to say though, this is one of those dishes that you should put in the crock pot and then go to work, because being in the house while it cooks will drive you nuts, it smells so good you can hardly wait for it to be done.

[Pam Gould]

I am at 178º and willing to let it go yet. I put a whole jar of pepperoncini in it. A lil taste test and it's wonderful already. Just got back from the store to get the right buns and provolone is waiting. Pam ★*˚°。°