Recipes

[jazzy22]

looking for an a crockpot recipie posted here a long long time ago lol anyone have the italian beef in crockpot for sandwiches ummm it was so yummy

[Nightowlz]

Chicagoan posted this recipe. Is this it?

Chicago Italian Beef made in the Crock Pot or Pressure Cooker

‎11-11-2011 11:48 PM

I posted this recipe a couple of years ago on RS, using the Crock Pot method of cooking. I converted this recipe for the Pressure Cooker using all the same ingredients but only cooking for 1 hour after reaching pressure. It was delicious and very tender, and it is spicy. It tasted the same as when made in the Crock Pot.

I was having family over on Thursday, so I made it Wednesday night and refrigerated over night and warmed it up when I was ready to serve it. Love, Love the Pressure Cooker!

Chicago Italian Beef

Ingredients
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini peppers (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3-5 sweet green peppers (according to size)
French bread

Crock Pot Directions
Cook first 5 ingredients in a Crock Pot on LOW for 18 (eighteen) hours.
Turn over at the 6th and 12th hour interval.

At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.

or

Pressure Cooker Directions
Cook on High pressure for 1 hour

Cut bread into 6 inch lengths and slice on the side lengthwise.

Pull roast apart with a fork, and using tongs, pile bread with meat and juice.

(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
Salt to taste.

May be frozen when cooked.

[Nightowlz]

I posted this recipe a couple of years ago on RS, using the Crock Pot method of cooking. I converted this recipe for the Pressure Cooker using all the same ingredients but only cooking for 1 hour after reaching pressure. It was delicious and very tender, and it is spicy. It tasted the same as when made in the Crock Pot.

I was having family over on Thursday, so I made it Wednesday night and refrigerated over night and warmed it up when I was ready to serve it. Love, Love the Pressure Cooker!

Chicago Italian Beef

Ingredients
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini peppers (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3-5 sweet green peppers (according to size)
French bread

Crock Pot Directions
Cook first 5 ingredients in a Crock Pot on LOW for 18 (eighteen) hours.
Turn over at the 6th and 12th hour interval.

At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.

or

Pressure Cooker Directions
Cook on High pressure for 1 hour

Cut bread into 6 inch lengths and slice on the side lengthwise.

Pull roast apart with a fork, and using tongs, pile bread with meat and juice.

(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
Salt to taste.

May be frozen when cooked.

[RespectLife]

@Nightowlz

I remember this recipe and have made it several times in my crock pot!

Just delish!

I always have to ask the butcher for the rump! LOL

I can't seem to get my meat cuts straight!

I am going to make this again soon!!  I had never used giardiniera before this recipe!

Love it!  Thanks!

[Nightowlz]

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@RespectLife wrote:

@Nightowlz

I remember this recipe and have made it several times in my crock pot!

Just delish!

I always have to ask the butcher for the rump! LOL

I can't seem to get my meat cuts straight!

I am going to make this again soon!!  I had never used giardiniera before this recipe!

Love it!  Thanks!

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Wonder if Jazzy ever came back to see if this is the recipe she's looking for or not. I have never tried it.  Never heard of giardiniera either. I had to look it up to see what it was.

[ChiliPepper]

@Nightowlz

I always thought it was those pickled vegetables with cauliflower & carrots.

Is that right????

[Nightowlz]

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@ChiliPepper wrote:

@Nightowlz

I always thought it was those pickled vegetables with cauliflower & carrots.

Is that right????

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Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil from Wikipedia.

Ingredients in the jar below. The most common veggie combination—and what we use in our classic Giardiniera—is carrots, cauliflower, celery, pickles, onions and peppers. We add sliced jalapenos for our “Hot Mix” version.

[jazzy22]

hi yay ty this is it going to make it this week now i remember it being so yummy and everyone loved it thanks very much and yes i forgot been so busy

[ChiliPepper]

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@Nightowlz wrote:

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@Nightowlz

@jazzy22

@RespectLife

OMG, this seems like such an odd ingredient to put in a roast doesn't it LOL???!!!!

That is what is so great about this board, I would have NEVER thought of it or would have never tried it (the roast recipe) if I saw it because it seems so peculiar.

I wonder if the vinegar helps tenderize the meat? Did you put the vinegar/juice in there too?

You guys say it's good so I'm all in, I'll be making it soon!

Thanks for broadening my horizons once again!!!

[Nightowlz]

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@ChiliPepper wrote:

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@Nightowlz wrote:

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@Nightowlz

@jazzy22

@RespectLife

OMG, this seems like such an odd ingredient to put in a roast doesn't it LOL???!!!!

That is what is so great about this board, I would have NEVER thought of it or would have never tried it (the roast recipe) if I saw it because it seems so peculiar.

I wonder if the vinegar helps tenderize the meat? Did you put the vinegar/juice in there too?

You guys say it's good so I'm all in, I'll be making it soon!

Thanks for broadening my horizons once again!!!

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@ChiliPepper I have never made this recipe so I don't know if all the juice should be added or not. The vinegar would help tenderize the meat. I would watch how much of the juice & mixture I would add. Since it's spicy I think the more you add the spicier it would be. My stomach does not like spicy.

[ChiliPepper]

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@Nightowlz wrote:

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@ChiliPepper wrote:

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@Nightowlz wrote:

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@Nightowlz

@jazzy22

@RespectLife

OMG, this seems like such an odd ingredient to put in a roast doesn't it LOL???!!!!

That is what is so great about this board, I would have NEVER thought of it or would have never tried it (the roast recipe) if I saw it because it seems so peculiar.

I wonder if the vinegar helps tenderize the meat? Did you put the vinegar/juice in there too?

You guys say it's good so I'm all in, I'll be making it soon!

Thanks for broadening my horizons once again!!!

---

@ChiliPepper I have never made this recipe so I don't know if all the juice should be added or not. The vinegar would help tenderize the meat. I would watch how much of the juice & mixture I would add. Since it's spicy I think the more you add the spicier it would be. My stomach does not like spicy.

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@Nightowlz

@RespectLife

Thanks Nightowlz! I re-read it & it doesn't say either way but I would think not. That stuff is waaaaaaay vinegery so my guess it would be too much.

The little bit you get from the vegies would tenderize the meat I think.

Respect made it so I'll bet she will let us know when she gets a chance.