OK, here ya go .... SUPER SIMPLE, only 15 minutes to put together.texasweed wrote: Gary I have been to Chicago many times. Love the city and the food, especially on the Italian side of town. One of my favorites is Italian Drip Beef. It is a whole cut of Round slow cooked for many hours, and slice paper thin. Good Stuff man.
Most important thing is the shopping for the proper ingredients. The whole taste is based on a few simple ingredients noted *
*1 jar Mild Giardiera http://www.marconi-foods.com/Mild_Giard ... tails.aspx
(This company's mild is tasty and plenty HOT)
*1 jar Greek Pepperoncini Peppers
*1 package (dry) "Zesty Italian" Salad Dressing mix
http://www.amazon.com/Good-Seasons-Dres ... B000E1FZBY
****** the above is what really makes this recipe. The brands are not important - but the actual ingridients are. It's the pepperoncini, giardiera and salad mix, that's what is important for the flavor.
And 'da bread. If you serve this on hamburger buns you should be shot! You have to buy the 3' long French/Italian bread *******
2 green Bell peppers
2 regular size cans of 'Beef Broth' You pick your brand
1 large onion
3-4 cloves of garlic
One 3-4 Lb Beef Roast, a cheap cut like chuck or round - whatever is on sale that day.
This takes 18 hours to cook, so I throw it together in 15 minutes at bed time and it's ready for the next days dinner.
Slice onion and place in Crock Pot.
Smash and dice garlic
Sprinkle the Zesty Italian salad dressing on bottom with garlic.
You like oregano? Throw a teaspoon in too in addition to that salad dressing mix.
Now, take the Giardiera, and using a slotted spoon, scoop out *HALF* of the giardiera, while letting most of the oil drip back into the jar with the slotted spoon.
Place that on bottom.
Place Beef roast on top of all this.
Open both cans of Beef Broth and pour into Crock Pot.
Take out *HALF* the pepperoncini and set aside.
Take a sharp knife and remove the stems on each pepperoncini, and drain the vinegar out of the pepperoncini by squeezing them.
Place the pepperoncini on top of the beef roast, cover, and say goodnight to it.
Set the Crock Pot on low and go to bed.
The next morning .... very gently, give the roast a spin and flip. Grab some of the juices with a spoon and drizzle the juice over the beef. Baste the beef. Grab some juice with the spoon and taste for salt. Adjust salt if needed to your taste (in addition to the salt in the broth). Also, check the flavor. Does it need a little oregano, or more garlic? Adjust to taste if needed. Cover and leave it alone, still simmering on "low" and move on with your day.
Fresh bread is important, so you pick that up fresh for dinner on your way home.
Now that evening when you come home, your whole house will smell so good!!!!!
Hold your horses.
Take the 2 green Bell peppers and slice them up, making 1" by 3 to 3.5" strips.
Open Crock pot and place peppers on top of beef and cover again.
Set Crock pot to warm or serve now - for another hour or so (you just came home, so there's time)
When you're ready to eat, the beef will be falling apart just looking at it!
While it is still in the crock pot, just take a fork to the beef and shred it apart a little bit. Don't beat it up, be gentle.
Now slice the bread and get your favorite side and drink.
You like your sandwich dipped? Open the bread up and stick it face side down a little to soak up a little juice.
Grab some for those green Bell Peppers. Place them on the bread first - they go on the bottom for support. Grab the beef all juicy and wet and place on bread.
Top with .... hey, why did you only use half a jar of Giardenaria and Pepperocini ???
You guessed it - top with the left over Giardenaria and Pepperocini and (optional - not a Chicago thing) shredded Mozzarella!
Leftovers can be frozen.
Just thaw in frig for a couple of days and then re-heat.
Some say its even better as left overs as all the flavors mingle together better with time.