Italian Beef
April 25, 2015 7:43 AM Subscribe
I need a good Chicago-style Italian beef recipe, preferably for a slow-cooker.
I've been informed that you can get Italian beef kits, but those are a bit pricy.
I've been informed that you can get Italian beef kits, but those are a bit pricy.
(And Serious Eats has a recipe for an Italian beef/sausage combo, made in the slow cooker: Here.)
posted by papayaninja at 7:55 AM on April 25, 2015
posted by papayaninja at 7:55 AM on April 25, 2015
You need some Beef Villa style beef. I used to live near them (Chicago suburb, but close enough!) and they were the best. Note the tip about adding garlic juice near the end.
posted by Marie Mon Dieu at 8:12 AM on April 25, 2015
posted by Marie Mon Dieu at 8:12 AM on April 25, 2015
I've eaten a LOT of Al's, with Mario's watermelon Italian ice from across the street.
Imposter recipes end up being dry and bland....
Look for recipes that include either anise seed or fennel seed; it's an important addition that most recipes leave out, and it makes a HUGE difference. I've used recipes similar to those above...adding the anise/fennel seed, and adding some type of fat (usually olive oil).
And now I desperately Al's could deliver to my house in New Mexico.
posted by answergrape at 1:43 PM on April 25, 2015 [1 favorite]
Imposter recipes end up being dry and bland....
Look for recipes that include either anise seed or fennel seed; it's an important addition that most recipes leave out, and it makes a HUGE difference. I've used recipes similar to those above...adding the anise/fennel seed, and adding some type of fat (usually olive oil).
And now I desperately Al's could deliver to my house in New Mexico.
posted by answergrape at 1:43 PM on April 25, 2015 [1 favorite]
i have prepared this kit from portillo's, and it came out just like the italian beef of my youth. one trick that's hard to pull off in a home kitchen: the beef is super thinly sliced. with this thin beef, you only have to simmer it in the gravy for a minute. yes, the kit is expensive, but it's the only genuine tasting italian beef that i've had outside of chicagoland.
(good italian beef is available at thousands of spots around chicago, often prepared by bored teenagers. which is why i'm always amazed that i've never ever found a passable version anywhere else in the country.)
posted by bruceo at 4:10 PM on April 25, 2015 [3 favorites]
(good italian beef is available at thousands of spots around chicago, often prepared by bored teenagers. which is why i'm always amazed that i've never ever found a passable version anywhere else in the country.)
posted by bruceo at 4:10 PM on April 25, 2015 [3 favorites]
Best answer: My folks are from Italian beef land, and they make a very good version in the slow cooker. Unfortunately, Italian beef is so old-hat for them, they couldn't provide exact proportions. I put my best guesses in parentheses. Doesn't really matter in a slow cooker, though. Eyeballing it will work.
Italian Beef
3 to 4 lb chuck roast
1 package Good Seasons Italian Dressing (dry)
Handful of pepperoncinis and some juice (1/2 cup pepperoncinis, 1/2 cup juice)
Beef broth or bullion and cup of water**
Fennel seed (1 tablespoon)
Onions and garlic (1-2 sliced onions and 5-6 garlic cloves)
Slow cook for 6 to 7 hours. Remove beef and shred - removing as much fat as possible. Return to pot and let simmer for hour or two.
** I realize that's unclear. You want the liquid to just cover the roast, whether you use broth or bullion cubes/water
posted by mudpuppie at 4:22 PM on April 25, 2015 [5 favorites]
Italian Beef
3 to 4 lb chuck roast
1 package Good Seasons Italian Dressing (dry)
Handful of pepperoncinis and some juice (1/2 cup pepperoncinis, 1/2 cup juice)
Beef broth or bullion and cup of water**
Fennel seed (1 tablespoon)
Onions and garlic (1-2 sliced onions and 5-6 garlic cloves)
Slow cook for 6 to 7 hours. Remove beef and shred - removing as much fat as possible. Return to pot and let simmer for hour or two.
** I realize that's unclear. You want the liquid to just cover the roast, whether you use broth or bullion cubes/water
posted by mudpuppie at 4:22 PM on April 25, 2015 [5 favorites]
good italian beef is available at thousands of spots around chicago, often prepared by bored teenagers.
Portillo's makes theirs in a central kitchen, they reheat it in the stores just like the mail-order customers do. Chicagoans like myself can argue all day about which beef stand is the best, but you can't argue that Portillo's product is not consistent.
Which is why i'm always amazed that i've never ever found a passable version anywhere else in the country
Lack of proper bread and good giardineria. That's why.
posted by JoeZydeco at 8:42 PM on April 25, 2015 [1 favorite]
Portillo's makes theirs in a central kitchen, they reheat it in the stores just like the mail-order customers do. Chicagoans like myself can argue all day about which beef stand is the best, but you can't argue that Portillo's product is not consistent.
Which is why i'm always amazed that i've never ever found a passable version anywhere else in the country
Lack of proper bread and good giardineria. That's why.
posted by JoeZydeco at 8:42 PM on April 25, 2015 [1 favorite]
Best answer: After I tried this recipe, I almost can't stand restaurant Italian beef. I think it's that good. It's from a relative - they're not Italian but they spent some years in Chicago.
Crock Pot Italian Beef
3 beef bouillon cubes (or 3 teaspoons of better than bouillon)
3-4 lbs rump roast / round roast / top round roast
3 cups water
1 teaspoon salt
3 teaspoons sugar
1/2 teaspoon black pepper
1 teaspoon oregano
1 teaspoon Italian seasoning
1/2 teaspoon minced garlic (equivalent to 2 cloves fresh)
Provolone cheese to top
Rolls / bread
1. Brown each side of roast for about 15 minutes at 450°.
2. Mix all other ingredients in a bowl.
3. Put beef and mixed seasonings in crock pot for 6-8 hours on low (or in Dutch oven at 325° for 2 1/2-3 hours).
4. Optional, but if you skip this the beef will shred instead of slicing: Let cool in freezer 1 hr or refrigerator 3 hrs.
5. Slice against the grain.
6. Keep juice, serve beef with juice.
posted by Tehhund at 9:03 AM on April 26, 2015 [3 favorites]
Crock Pot Italian Beef
3 beef bouillon cubes (or 3 teaspoons of better than bouillon)
3-4 lbs rump roast / round roast / top round roast
3 cups water
1 teaspoon salt
3 teaspoons sugar
1/2 teaspoon black pepper
1 teaspoon oregano
1 teaspoon Italian seasoning
1/2 teaspoon minced garlic (equivalent to 2 cloves fresh)
Provolone cheese to top
Rolls / bread
1. Brown each side of roast for about 15 minutes at 450°.
2. Mix all other ingredients in a bowl.
3. Put beef and mixed seasonings in crock pot for 6-8 hours on low (or in Dutch oven at 325° for 2 1/2-3 hours).
4. Optional, but if you skip this the beef will shred instead of slicing: Let cool in freezer 1 hr or refrigerator 3 hrs.
5. Slice against the grain.
6. Keep juice, serve beef with juice.
posted by Tehhund at 9:03 AM on April 26, 2015 [3 favorites]
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posted by papayaninja at 7:53 AM on April 25, 2015 [1 favorite]