CHICAGO ITALIAN BEEF (POT ROAST STYLE)
Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.
Provided by Jeff Mauro, host of Sandwich King
Time 21h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
- Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
- Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
- For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
- For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
- Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
- Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
ITALIAN POT ROAST
Steps:
- Preheat oven to 350 degrees F.
- In a large Dutch oven, heat olive oil over medium high heat.
- Pat roast dry and sprinkle on salt and pepper. Once the oil is shimmering hot, sear the meat on both ends and all the way around the outside. Total time about 15 minutes to sear the whole roast.
- Remove the roast to a plate and add the carrots, celery and onions and cook for five minutes, stirring often.
- Add the tomato paste and garlic and cook for two more minutes.
- Add wine to deglaze. Cook until the wine evaporates.
- Add the bay leaves, sundried tomatoes, crushed tomatoes, broth, thyme, oregano and basil and stir. Add the beef back in along with any liquid on the plate, cover and place in the oven for three hours, turning the beef over once about 1 ½ hours into the roasting time.
- After the full three hours, remove the meat, let it rest under a sheet of loose foil for 10 minutes.
- Remove and discard bay leaves and thyme sprigs then slice the beef and serve with the sauce.
- The string should be left on while slicing to hold the roast together. OK to cut off after sliced and plated.
Nutrition Facts : ServingSize Serving, Calories 506 calories, Sugar 15.8 g, Sodium 1028.6 mg, Fat 21.8 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 29 g, Fiber 7.3 g, Protein 51 g, Cholesterol 134 mg
ITALIAN POT ROAST
Italian pot roast! Rump or chuck beef roast, first browned in olive oil, then slow cooked in a sofritto base of carrots, celery, and onion, with Italian plum tomatoes and red wine.
Provided by Elise Bauer
Categories Dinner 1-Pot Beef Beef Roast Braised Beef Chuck Roast Italian Pot Roast
Time 4h10m
Yield 8
Number Of Ingredients 13
Steps:
- Deglaze the pan with wine, return meat to the pan: Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.
- Turn off the heat and let the roast sit in its juices for an hour: (You can also put the pot into a 300°F oven and turn the roast every hour.)
- Remove meat, reduce sauce: Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
- Cut the meat into thick slices: (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.
Nutrition Facts : Calories 697 kcal, Carbohydrate 8 g, Cholesterol 188 mg, Fiber 2 g, Protein 57 g, SaturatedFat 15 g, Sodium 454 mg, Sugar 4 g, Fat 42 g, ServingSize Serves 8, UnsaturatedFat 0 g
CLASSIC ITALIAN BEEF POT ROAST
This is a classic Italian pot roast, or in Italian known as 'stracotto', which basically means over-cooked. Quite possibly the worst translation ever (despite being true), because this dish couldn't be more flavorful or hearty. Serve this classic Italian pot roast with mashed potatoes or soft polenta!
Provided by Laura / A Beautiful Plate
Categories Beef and Pork
Time P1DT3h
Number Of Ingredients 16
Steps:
- Prepare Marinade (24-36 hours in advance): Heat oil in a large saucepan over medium heat. Add celery, onions, and carrot and saute for 7 to 8 minutes, or until they are lightly caramelized. Add garlic, bay leaves, rosemary sprigs, and whole peppercorn, pour in wine, and bring mixture to a boil. Reduce heat and simmer liquid for 5 minutes to infuse wine. Remove from heat and allow to cool to room temperature.
- Season the meat, on all sides, generously with salt. Place in a large gallon size freezer bag, and carefully pour the room-temperature red wine marinade into bag, along with all of the aromatics. Place on a small baking sheet and refrigerate for 24 to 36 hours. Turn meat a few times during the marinade process.
- Preheat the oven to 300°F (150°C) and place a rack in lower third of oven. Remove the pot roast from the marinade, place on a rack on top of a baking sheet to drain (you want to save any marinade that drips from the meat for cooking later). Pat the meat thoroughly with paper towels, you want it to be relatively dry in order for it to brown well.
- Heat the oil in a large skillet over medium heat. Add meat, and sear on all sides, using large kitchen tongs to turn it. It will take anywhere from 12 to 20 minutes total. It should be a relatively dark sear (especially due to the wine marinade). Transfer meat to a 3 or 4-quart Dutch oven.
- Discard any fat in the skillet, and wipe it with a clean paper towel. Return skillet to medium-high heat and add the brandy-be extremely careful and stand back, as alcohol can ignite. Bring brandy to a boil, scraping bottom of skillet to deglaze any brown bits on bottom of pan. Reduce liquid to roughly 2 tablespoons. Strain the marinade into the skillet (reserve vegetables), and bring to a boil. Boil marinade until it is reduce to about a cup. Add stock, and boil again to reduce by half. Remove from heat.
- Place pancetta (or bacon, if using) under or next to the seared pot roast in the Dutch oven pot. Place the reserved vegetables from the marinade around the meat (you can also push some under the meat too). Pour over the reduced braising liquid, cover with a sheet of parchment paper so that it nearly touches the meat, and cover tightly with lid.
- Place pot into the oven, checking after 15 to 20 minutes to ensure it is very slowly simmering (not simmering too quickly). Reduce heat by 10°F to 15°F if simmering too quickly. Braise the roast for 2½ to 3½ hours, turning it once halfway through the braising time.
- To finish: Lift pot roast carefully and place on platter to catch juices. Strain braising liquid into a saucepan (reserve pancetta and garlic)-discard any other vegetables. Skim and discard most fat from the braising liquid, and bring to a boil. Simmer for about 10 minutes, tasting as you go. Season to taste with salt and pepper.
- Meanwhile, squeeze the garlic cloves out of the head of garlic, and smash into a paste using a fork. Pull apart the pancetta. Tear into small shreds, and add this to the sauce along with the smashed garlic.
- Remove kitchen string from pot roast, and carve on an angle to produce ½-thick slices, and serve with sauce and mashed potatoes.
Nutrition Facts : ServingSize 1 serving, Calories 593 kcal, Carbohydrate 10 g, Protein 21 g, Fat 40 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 80 mg, Sodium 355 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 25 g
BEEF POT ROAST
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
- Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g
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