Kevin's Italian Beef Sandwiches - Cathy

 

Kevin's recipe!  Kind of.  But probably the only one that we will be able to attribute to him as it is something he made for me on one of our first dates. He got the recipe from his sister-in-law, Jodi Walsh who I believe says she got it from an old neighbor. 

Italian Beef is a Chicago specialty, and seems to be sold everywhere there.  The proper way to serve it is on a bun, dripping with juice, with pickled Italian hot peppers. I have seen it served with shredded cheese (mozzarella or provolone), and once had it in a bar in Aurora with marinara sauce which was good, but we just eat it as is. 

It's best with a good kosher pickle on the side, and potato chips seem to be a natural with it too.  Great to serve a crowd, and it freezes very well.  If you are very industrious and clever you can put some in a ziploc freezer bag along with some of its juice, seal, then lay flat and kind of squish air out and flatten out to freeze.  Then when you want just enough for one or two sandwiches you can break off a frozen chunk and nuke to warm through.

what you'll need:

4 lbs. boneless stewing beef (chuck roast, pot roast, etc.)

1 cup water

2 12-oz. bottles or cans beer (whatever you've got)

2 tsp. oregano 

2 tsp. garlic powder

2 tsp. dried basil

1 bay leaf

2 tsp. salt

1/4 tsp. black pepper

2 Tbsp. crushed red pepper


for sandwiches:
buns of some sort - we like hot dog buns
chips, pickles, etc. on the side

Put everything in a very large pot, adding more seasoning to taste.  Look how pretty!  Smells amazing, too--especially later.

 

Cook for 2 hours, then remove meat from the pot and put on a cutting board.  When cool enough to handle cut into large chunks.

Cook for 2 more hours, then shred meat with 2 forks.  Taste and adjust seasoning.  Add more water as needed to keep meat juicy.

Serve on a bun with some of the juice dripped over.  Lordy, this is so good!