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.
tender and juicy after recipe is completed) Do not remove
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.
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.
efrigerator overnight.
2. Place beef and marinade in an electric
Rub halved garlic on beef.
Mix sun-dried tomatoes
hands are better as my Italian grandmother will gladly tell you
Place roast in crock pot, drizzle all of the dressing over the meat and sprinkle the sugar on top.
Cover and cook on low for 10-12 hours.
When the roast is tender, remove it from the crock pot and shred with 2 forks.
Stir Italian seasoning into the sauce in the crock pot and return shredded roast, stirring to blend.
Spoon onto sandwich buns or serve as open faced sandwiches.
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
owl, mix Panko bread crumbs, Italian seasoning, onion powder, salt and
Combine all ingredients in a mixing bowl.
Place brisket in a shallow roasting pan.
Pour gravy mixture over brisket.
Cover tightly with aluminum foil.
Bake at 300 for 4 hours. Do not unwrap foil while baking!
Remove from oven after 4 hours and allow to stand in pan while still covered with foil for 10-20 minutes.
Slice across the grain of the meat and serve.
This recipe may be halved for a smaller brisket.
pice mixture all over the beef, and put the meat in
and then add the ground beef.
Stir until meat is
tep Of These Directions This Recipe Will Turn Out To Be
ets together often and this recipe is great for crowds.
edium flame. Add the ground beef and onion and saute until
inutes. Add the thinly sliced beef and cover. Marinate in gravy
Heat oil in a large frying pan over medium-high heat. Cook beef and onion, stirring, until beef is browned. Add garlic and chili. Cook, stirring, until fragrant. Add wine and bring to a boil. Boil for 1 min, or until liquid is almost evaporated. Transfer to a 5 quart slow cooker.
Stir in stock, peppers and tomato puree. Cook on low for 5 hours.
Add zucchini and beans. Cook on low for 1 hour.
Just before serving, stir in 1/2 the chiffonade basil. Season to taste. Serve sprinkled with remaining basil.
lour. Add half of the beef to the pan, brown on