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Willkat98
04-10-2008, 03:15 PM
Haven't had any time to cook out lately, not even grilling much :(

But this past weekend, we made a slow cooker favorite for "Italian Beef"

Take one 3-4# chuck roast and place in slow cooker.

Fill with water until nearly covered.

Add Italian Seasoning packet.

Whats that, you say?

Well, first buy a package of Kraft Tangy Italian Spaghetti
http://www.kraftfoods.com/assets/images/ocpimages/21000/65880cl.gif

Take the parmesian packet, and throw it out.

Take the pasta, and either discard or place in container for future use.

That leaves you with the Italian Seasoning packet which is the only reason we buy the thing to begin with.

Add to the slow cooker, then High for 8 hours, Low for 12.

With an hour remaining, uncover and shred with 2 large forks. Cover.

Serve on fresh italian or french bread.

VERY good stuff when time is short and you're away all day.

SmokyOkie
04-10-2008, 03:38 PM
Thanx for the reminder. We haven't made any IB since winter '06-'07.

We do a little different. We cook stovetop, brown the meat, add garlic, garden variety Italian seasoning and 1 jar or pepponcini peppers (de-stemmed). Love it on a good hard roll w/ a little mozz and horseradish mayo.

Great comfort food!

TX Sandman
04-10-2008, 03:48 PM
Never had IB before. Sounds like something I need to give a whirl, though. Thanks.

PigCicles
04-10-2008, 04:13 PM
Add to the slow cooker, then High for 8 hours, Low for 12.

With an hour remaining, uncover and shred with 2 large forks. Cover.


Willkat - Do I take it that you cook this meat for approx 20 - 21 hrs or approx 12 -13 hrs? Looks like you cook it on high for 8 hrs then turn it down for another 12. Just clarifying for my foggy brain cells.

Willkat98
04-10-2008, 09:34 PM
Sorry for the fusion!

If you only have 8 hours or so, cook on High to ensure its done (I meant to put it on at 6am on Low for 12 hours, but thanks to Mr. Hangover, I rolled at 9am that morning)

Normal slow cooker directions, no 20+ hour thing.

12 hours on Low if you start it on time, 7-9hr on High if you start it late.

I leave for work at 5:30am, so its Low on weekdays, High on weekends (the slow cooker on High, not me. Had to give that up years ago :) )

Willkat98
04-10-2008, 09:37 PM
Never had IB before. Sounds like something I need to give a whirl, though. Thanks.

This is NOT Italian Beef, in the Chicago sense of the word.

That is why I said Italian in Quotes in the title.

This is Italian Beef only because we use an Italian Seasoning packet from the Sketti.

Regular Chicago italian beef is a different thing altogther.

TX Sandman
04-10-2008, 10:24 PM
Regular Chicago italian beef is a different thing altogther.

Like I'll know the difference. I'm, what, 1000 miles south of you?

:1987_food: Hey, if it tastes good, I'm there! I'll worry about "regular Chicago" style when I'm up there.

SmokyOkie
04-11-2008, 11:03 AM
Bill, I've had two different types of Chicago style, thin sliced and "pulled". Which one of those do you like best, and if you don't recognize both as true Chicago style, which one is?

We do ours stove top for about 4 hours, but you wouldn't want to start it and then leave the house.

Willkat98
04-12-2008, 07:01 PM
Sliced is the way to go.

Never saw pulled.

SmokyOkie
04-13-2008, 02:46 PM
I've seen it both ways. Seems like usually round if its sliced and chuck if its pulled. I've always had trouble getting it tender enough yet still firm enough to slice. How do you do your sliced IB?

Willkat98
04-13-2008, 06:35 PM
I go to a Portillo's and eat there

www.portillos.com

Seriously, real IB is very hard to duplicate at home, and with so many variations available, there's really no need.

SmokyOkie
04-14-2008, 09:54 AM
I go to a Portillo's and eat there

www.portillos.com (http://www.portillos.com)

Seriously, real IB is very hard to duplicate at home, and with so many variations available, there's really no need.


I don't know of anywhere to get IB in OK. At least not in the Tulsa area, so what we make at home is what we get. Personally I prefer the pulled chuck type anyway. It holds more "gravy" than the sliced does, and I think it has a better mouth feel.

We use 3-4# arm oe chuck, excess fat trimmed off
about a head of garlic
2 cans beer
1 jar peppeoncini
2 beef boullion cubes or equivalent liquid boullion (my preference)
2Tbs +or- Italian herbs

Salt and pepper the meat then brown on all sides.
Deglaze with beer and entire contents of pepperoncini bottle less stems.
Add garlic, and simmer covered until meat is fork tender. (usually about 3-4 hours.

Separate w/ a fork and enjoy.

Deglaze with beer, add

Willkat98
04-14-2008, 01:22 PM
That sounds great Tim!

I'll have to try that sometime.

And if you ever come around these parts (even passing through an airport or something) you'll want to order your IB "wet", from your description.

You can also order it "Dunked", and they'll take the entire sammy and with a pair of tongs, dunk the whole thing in gravy. What you get is a complete mess, that need a fork to be eaten, but is Good!

SmokyOkie
04-14-2008, 02:37 PM
Don't fprget Bill, I grew up 2 hours south of where you live.:msn-wink:

As far as I'm concerned, food is about the only redeeming quality for the Windy City.

Willkat98
04-14-2008, 02:41 PM
Doh!

I forgot!

And don't forget about the White Sox!!

SmokyOkie
04-14-2008, 04:39 PM
I did!:blushing: