Italian Beef in NC

[ACW3]

We're patiently waiting for your taste test.

Art

[Pam Gould]

Art..it is fabulous..and smells so good. I used to waitress in the best Italian restaurant in town and it smells so familiar. And the taste is the best. I made aloaf of Italian bread the other day..that was real tasty and I went and got the right buns too. It's getting thicker now..will let it go for a while longer and have some tomorrow for breakfast. Great recipe.  Thanks Pam ★*˚°。°

[Bobo1]

Last time I made it, it was so good I had to try it again.   I could not find an affordable sirloin tip roast nor could I find Chuck Tenders like last time.  I found some bottom round on sale so I bougt two 2lb ones.  I got home from work about 630am and started chopping up sweet onions, a whole head of "gahhhlic" for Pam, and a whole red bell and a whole green bell.  All went into the crock.  I had already mixed up a cup of water and Luigi's seasoning and had it in the crock.  I then trimmed up the roasts and put them into pool to swim with everybody else.  Covered with water and went to bed.  The only bad part was trying to sleep with the aromas that were wafting into my bedroom, even though there were two closed doors between me and the kitchen.  It was ready to shred at 3pm but I let it go to 5pm then we could not wait any longer.  Shredded it up, placed on buns, added pepper rings and a little horseradish sauce.  Served up with my cold italiano pasta salad.  Man, this stuff was good. Even better than last time.

[teesquare]

Bobo...
That looks great - Nice pulled!

I wonder if the flavor of the thin sliced version as in Art's original post is different? Thoughts?
T

[Pam Gould]

I did the thin sliced version of my Italian Beef...but I love the version that Bobo did. Gonna try that next. Poor me having got suffer thru all this Italian beef. I like the bigger pieces and I am still gonna add just the pepperoncini peppers only. Will let  ya know how it turns out. Just gotta get more beef, but that is not a  problem. bobo...that looks great. i know what you mean aobut the smells. My mother in law wa recouping at our house oen time and she went to bed. About and hour later she was out of the bed..What are you doing? I  had made a fresh loaf of rye bread. It woke her up so we had to try it warm with butter. Smells are unforgettable.  The smell of the Italian beef reminded me so much of that Italian reataurant I used to work in.  Pam ★*˚°。°

[Merrick Bill]

Bobo,

That looks great.  When I made it, I didn't add anything to the crock pot besides the Louie's seasoning.  Do you find the onions, peppers and garlic add a lot?  I can't really see them in the picture, do they break down a lot during cooking?  I may give your version of the recipe a try next time I make Italian Beef.

Bill

[teesquare]

Ithinkitis great that we have a couple of variations on this recipe - and both are obviousl very good. If I had to single out ONE reason I like to cook - it may be just this: That almost any recipe can be tweaked or altered to suit one's individual taste preferences.

( My wife has been tryin' to figure out how to do that to me for years..... )

[Bobo1]

Bill, I think anything that starts with onions, peppers and garlic has to be good  .  Seriously, I think it really makes the dish.  I used a whole onion, whole green pepper and whole red pepper, then added the pepperochini peppers on my own sandwich.  Npt sure why the onions and bells did not show up in the photo, must have gotten buried under the meat somehow.

[Bobo1]

My sister, her daughter, and daughter's baby flew in last night from Germany to visit.  So since I have to work tonight I decided to make the Italian beef for diinner knowing I could put it in the crock this morning and let it cook all day while I was sleeping.  In honor of my German family I decided to add a bottle of Hefeweizen beer to the crock instead of using all water.  I will let you know how it turns out.

[Phil LaMarche]

I took a 6 lb boneless chuck and stuffed it with garlic cloves.  Browned in an iron skillet.  Loaded a slow cooker with onion, garlic, red/yellow sliced peppers and Greek peppers from the bottle.  Added a large container of rich beef broth.  Dropped the beef in including the scrappings from the skillet.  Added Louis concentrate after mixing with water and added to pot.  Additional water to top of meat.  Started on slow at 10PM until 9AM.  Broke the beef apart and left it on warm until 6PM, stirring occasionally.  Amaroso rolls.  Wow it was rich and good.  Put the Giardiniera on top, of course.  YUMMY!  Phil

[smokeasaurus]

You mean a 6 lb boneless Unicorn right Phil....no pics it didn't happen 

[Pam Gould]

Smoke..I like you & understand you so well..lol..and Phil..I like unicorn 6lb'ers too..pics would have been real good here. Ya got me doubting ya now buddy. Gotta get a camera. I keep mine in the kitchen, just in case.  Pam .☆´¯`•.¸¸. ི♥ྀ.

[smokeasaurus]

I have never seen Unicorn meat on sale.........

[Phil LaMarche]

I'm sorry.  Had 10 people over and fixing drinks etc and just didn't think about the camera.  Next time I will take them.  I just wanted to share the process.  I have 3 slabs of ribs cut in half and in the SRG as I type.  Hickory.  I'll take pictures of my second cook in the SRG.  Just have to get in the habit.  Phil

[teesquare]

Tough crowd here Ron.   They just want to see your nice lookin' cook jobs!

Heck - we all like to see some food - porn!