I posted an Italian beef recipe at JJR's, but forutnately I saved it, so I'll post it here too, you wanna see how we eat in Chicago, then cook this up!
ITALIAN BEEF
INGREDIENTS:
4-5 lb. rump, sirloin tip, or round roast of beef
1/2 cup of vinegar
3-4 tbsp. Worcestershire sauce
Garlic powder or fresh garlic (to taste)
Oregano (to taste)
Salt & Pepper (to taste)
1 whole medium white or yellow onion, sliced thick
DIRECTIONS:
Put roast in crockpot and add spices and Worcestershire sauce.
Pour vinegar over meat, and place onion slices on top.
Add up to 1 cup of water for cooking in crockpot.
Cover pot and cook on LOW for 8-10 hours.
Remove meat from pot, slice thin or cut into bite-size pieces.
SAUCE
INGREDIENTS:
4-5 cups water
1 beef bouillon cube
2 tbsp Worcestershire sauce
1 or 2 envelopes Good Seasons Italian or Zesty Italian Dressing mix (to your taste)
DIRECTIONS:
Mix all ingredients together in large saucepan on stove.
Bring to boil, reduce heat and simmer 10 minutes.
Add meat to sauce. (It's good to return both sauce and meat to crockpot for serving)
Serve on Italian or French bread or rolls, with cooked green peppers and/or hot peppers on the side.
TIPS:
1. You probably won't want to save the onion after meat is cooked; it will taste like vinegar.
2. You could add your cooked peppers to the meat and sauce before serving if desired (since not everyone likes peppers, it's usually best to put them out separately).
3. The meat will keep in refrigerator for up to 2 weeks; that is, if you have any leftovers!
4. The meat for the recipe could also be chuck roast. Even the cheaper cuts of meat will work because crockpot cooking makes it very tender. Rump or sirloin tip is probably the best though; use boneless if you can.
5. For "Cheesy Beef," add slices of Mozzarella and microwave until cheese is soft and hot. Yum!
Enjoy!
