Italian Beef

When you grow up on the south side of Chicago, certain things are understood.  

First, there's White Castles.  No question, the best hamburgers known to man.  The premier restaurant was actually on the south side of Chicago.  Now the incredible chain is spreading far and wide.  Whenever we're on our way to the Twin Cities, my loving Hubby stops in Hinckley so that I can get my fix.  Astonishingly, he won't have any White Castles, nor will he permit me to eat them in his presence - or even in the car.  He claims their smell makes him nauseated.  When we were newlyweds, Hubby tried White Castles at my recommendation.  Let's just say he understands firsthand why some people call them "sliders".  But they rarely have a dramatic effect on me.  Even when they do, I can't get enough of the miniature steamed hamburgers with their fried onions, melting cheese, and soft, airy buns.  Excuse me while I wipe the drool off my keyboard.

Next, there's the White Sox.  It's true that the Cubs are probably more popular, even though they rarely win.  But a loyal South Sider knows which team to cheer.

I won't get into the pizza issue.  That's too complicated a subject for this time/space continuum.  It suffices to say, the further you get from Chicago, the lower the expectations you should have of local pizza.

Finally, there's Italian Beef.  The love of this sandwich is simply inbred in Chicagoans.  Tender beef piled on chewy rolls, practically soaking in piquant au jus...well, there's just something about it.  

My version of Italian Beef is based largely on my friend Donna's recipe (not that it needed improving; I just can't help my kitchen tweaking habit).  Donna is also a native of Chicago who has been nestled now for years in the northwoods of Wisconsin.  Her reputation as a fabulous cook and maker of scrumptious desserts is known far and wide.  

Her family jokingly calls the delicious Italian Beef recipe "Nasty Beef Stuff" because her kids would groan at the pungent, garlicky, heavily herbed aroma that hangs in the air all day while it slow cooks.  Personally, I love that smell, and I think you will, too!

Italian Beef

Kelly's rendition

1.  Brown a 3 to 4 lb. Beef Roast in 1 Tbs. Olive Oil, then place in slow cooker.

2.  Mix together, then pour over roast:

• 3 Cloves of Garlic, minced
• 3 Tbs. dried Basil
• 3 Tbs. dried Oregano
• 2 Tbs. Minced Onion
• 1 Cup of Water
• 1 Tbs. Better than Bouillon - Beef  (or one cup of beef broth, and eliminate water)
  

3.  Toss in 4 Pepperoncinis (from a jar) and pour in 1/4 cup of their Juice.

4.  Cook on LOW for 7-8 hours.

5.  Scrape off the herbed coating and remove roast to a cutting board.

6.  Strain the liquid to remove most of the herbs and return the au jus to slow cooker.

7.  Thinly slice the meat - or shred with forks - and return to slow cooker to keep warm.

8.  Serve on rolls along with sliced provolone, onions and bell peppers, as desired.

Allow me to apologize for my photos, which don't do the Italian Beef justice!  I was in a rush to serve supper - surrounded by ravenous college students and a hungry Hubby, all wanting to eat and then play card games.