Best Chicago Beef Kebabs With Giardiniera And Gremolata Recipes

" DA BEST" CHICAGO-STYLE ITALIAN BEEF

Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a Philly steak 'n cheese, a whole other beast. Prep time includes overnight marinating.

Provided by EdsGirlAngie

Time 10h45m

Yield 7-8 serving(s)

Number Of Ingredients 13

Ingredients

1 (5 lb) rump roast (please don't use chuck roast, too stringy and greasy)
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon coarse-grind black pepper
2 cups boiling water
2 beef bouillon cubes
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon coarse-grind black pepper, to taste
1 teaspoon Tabasco sauce
8 garlic cloves, minced
2 tablespoons Worcestershire sauce
salt (bouillon can be salty, taste first!)

Steps:

Preheat oven to 325°F.
Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
Roast will be very rare-- don't overcook it!
Let cool slightly, then thinly slice.
Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
Simmer for 20 minutes, scraping up the browned bits.
Taste for salt and add some if you wish.
Add the sliced beef; cover and marinate in da gravy overnight.
Reheat the next day and serve in crusty Italian sandwich rolls.

Nutrition Facts : Calories 657.6, Fat 39.6, SaturatedFat 15.6, Cholesterol 243.2, Sodium 517.7, Carbohydrate 3.2, Fiber 0.4, Sugar 0.8, Protein 67.7

CHICAGO-STYLE HOT GIARDINIERA

Chicago-Style Hot Giardiniera image

I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! -Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Time 30m

Yield 8 cups.

Number Of Ingredients 12

Ingredients

1 small head cauliflower, broken into small florets (about 5 cups)
2 celery ribs, chopped
1 medium carrot, chopped
4 jalapeno peppers, sliced
4 serrano peppers, sliced
1/2 cup salt
1 cup white vinegar
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
1 cup canola oil
1 jar (10 ounces) small pimiento-stuffed olives, drained

Steps:

In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight., Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 3 weeks.

Nutrition Facts : Calories 80 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.