Chicago-Style Italian Beef
Ingredients:
-
5–pound chuck or venison roast, fat trimmed off
-
32 ounces beef broth or stock
-
12 ounces dry red wine (use drinking wine, not cooking wine – a Cabernet or Merlot works well)
-
3 cloves garlic, minced
-
1 teaspoon oregano
-
1 teaspoon basil
-
1/2 teaspoon crushed red pepper
-
12–ounce jar Il Primo Giardiniera Hot Mix or Extra Hot Mix (depending on your own taste)
-
salt to taste
-
8 soft, hoagie-style rolls
Instructions:
- Place all ingredients in crock pot, and add water to cover. Cook on low 8 hours. Remove roast from crock pot, and shred. Return to pot. Serve open-faced on hoagie rolls. If you like, dip the open face of each roll into the juice before topping with the meat and l Primo Giardiniera Hot Mix or Extra Hot Mix. That’s how they do it in Chi-town.
Related Products
Related Posts
Leave a Reply