Best Italian Beef N Beer Recipes

PORTILLO'S ITALIAN BEEF HACK

Steps:

• Preheat the oven to 400 degrees F.
• Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
• Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
• Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
• For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.

ITALIAN BEEF N BEER

Steps:

• Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart.
• When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred.
• Return meat to juice and reheat.
• While meat is reheating, get out the number of buns you will be needing.
• Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches).
• Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

Steps:

• Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
• Place roast in slow cooker, and pour salad dressing mixture over the meat.
• Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

ORIGINAL HOMEMADE ITALIAN BEEF

Steps:

• 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. 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. Serve on buns.

ITALIAN BEEF

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.

" DA BEST" CHICAGO-STYLE ITALIAN BEEF

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.