Italian Beef

Italian Beef

This  is one of my favorites! This is very popular with a lot of restaurants in Chicago, which is where it is originated from. Hoagie or kaiser buns work the best, since they have harder crust and won't fall apart. I actually made the buns in the picture, which was a simple hoagie bun recipe.  Giardiniera may be difficult to find and is widely available in and around Chicago, and also comes in mild.

Ingredients 

5 pounds of beef sirloin tip roast

32 ounces of beef broth

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons crushed red pepper flakes

2 teaspoons salt

1 teaspoon pepper

6 kaiser or hoagie buns

16 ounces of hot or mild Giardiniera (See note if you can't find Giardiniera in your area)

Instructions

1 Put a crockpot on high and put the broth, onion powder, garlic powder, crush red pepper flakes, salt and pepper and mix well.

2. Cut the sirloin in 4 parts and put in the crockpot and cook for 6 hours.

3. After 6 hours, use a large fork and start taking the meat apart. Should be easily shredding apart by now and turn down to low and cook for another another 2 hours.

4. Dump the Giardiniera into skillet or small crockpot and warm. You don't want to cook it. Just get it warm enough to put on the sandwich.  

5. When you are ready to serve, take a slotted serving spoon, and get enough of a portion for sandwich and lift it just above the broth. Take a another serving spoon and press both spoons together to get some of the liquid out. This will prevent your bun from getting really soggy.

6. Place the shredded sirloin on the buns and top with Giardiniera. 

7. Get a smaller bowl and pour some of the broth for dipping the sandwich into and serve.

Note: You can substitute the hot Giardiniera for one 16 ounce jar of Mezzetta Italian Mix Giardiniera or Mezzetta Giardiniera, or Mezzetta Mixed Vegetables HOT, which can be found at any Walmart store. and one 4 ounce can of diced jalapenos, then mix together.

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