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ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil,
Preheat oven to 375 degrees F.
Heat Italian beef and gravy as directed on package.
Slice rolls and place them open in a greased 9x13 casserole dish.
Portion the beef on top of the rolls and pour gravy over the sandwiches to cover the bread.
Cover the tops of the sandwiches with the sliced and shredded cheese.
Bake for 15 minutes or until the cheese is melted and starting to brown.
Let cool in the casserole for about 10 minutes, then serve warm with knife and fork.
-5 hours.
The best thing to do is to
egrees F.
Roast the beef for 35 minutes, Now reduce
Place all ingredients in roaster pan.
Cover roaster and bake in oven at 250\u00b0 for about 2 1/2 hours or until beef is tender. Baste and turn meat several times during cooking.
Take out of oven and cool overnight in refrigerator.
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.
ish.
Add the sliced beef; cover and marinate in da
Mix spices together in a separate bowl.
Alternate layers of meat, sliced onions, peppers and spice mix.
Add water to half full.
Cook at 350\u00b0 until tender.
Best to use an oblong Nesco cooker or covered roasting pan.
inutes. Add the thinly sliced beef and cover. Marinate in gravy
In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
This makes a great change of pace leftover use for beef.
It is a Chicago tradition.
If using uncooked meat, cut into 1-inch cubes, brown and cook 1 1/2 hours in a covered Dutch oven or skillet, seasoning to taste.
When using leftovers, cube to 1-inch.
Season beef with a pinch of salt
Mix all ingredients (except roast) in a large crockpot.
Place the roast in the crockpot and cook on low 8-10 hours or until fork tender.
Remove the beef and shred with two forks. Add back to the juices and enjoy.
NOTE: To enjoy this in the traditional Chicago-style, pile high on a crusty roll with provolone cheese slices and chopped giardiniera.
Stuff roast in good size crock or slow cooker.
Dump all ingredients minus cheese over roast.
Slow cook 8 to 10 hours. Buy some of your favorite hoagies or Italian bread (long loaf). Using tongs, fill buns with mixture; top with grated Mozzarella to taste.
Broil until cheese is melted.
Serve at football parties. Spicy.
Chicago style sandwich.
Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker.
Sprinkle with brown sugar. Pour dressing over beef.
Cover and cook on Low heat setting 10 to 12 hours.
Remove beef from cooker; place on cutting board. Shred beef, using 2 forks.
Return beef to cooker; add Italian seasoning and mix well.
Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.
Mix beef, celery, onions, sweet pepper, tomatoes, salt and pepper.
Cook in saucepan until meat is tender.
Add package of gravy mix, dry.
Serve over noodles or rice.
Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
Turn over at the 6th and 12th hour interval.
At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
Cut bread into 6 inch lengths and slice on the side lengthwise.
Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
Salt to taste.
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In saucepan, heat roast beef in au jus.
Coarsely
edium-high heat. Carefully add beef brisket and brown the meat