A Classic, Deconstructed

Just going to be honest with you here… I have the Super Bowl on right now, but only to listen for commercial breaks! The commercials are all that my students will talk about tomorrow, and I have to be up on what was shown! Apparently, I already missed a couple…

Since we’re not having a Super Bowl party, or going to one, I wanted to use today to make something I can use throughout the week in lunches or various dinners, so I polled on Facebook and Twitter about what to make. I had it narrowed down to two possibilities: slow-cooker BBQ pork or slow-cooker Italian beef. The response was overwhelmingly in favor of the Italian beef, but my decision was made up for me by the recipes. The key to good BBQ flavor is a touch of sweetness…brought by brown sugar. This eating plan I’m following leaves little wiggle room for extra sugar, and since I’m doing so well so far, I didn’t want to risk it!

Italian Beef is a Chicago staple, slightly different from the more well-known French Dip sandwich. The beef has a very spiced broth it’s slow-cooked in, and the sandwiches are, to the purists, served “wet” with sweet green peppers and sometimes mozzarella cheese. It’s been a long time since I’ve had good Italian beef, even though we live down the street from one of the best: Portillo’s.

I perused AllRecipes.comand myrecipes.com for various Italian beef recipes, and they ranged from super simple to quite complicated. I went with a variation on one of the simpler ones. Now, first is a picture of Adam’s Italian Beef, served more classically with no peppers, but plenty of juice, a crusty roll, and some mozzarella:

It had all the classic flavor of the sandwich I wanted without any of the bread… Italian beef was a good choice! The recipe is simple:

Italian Beef

Ingredients

5 lb. beef roast, I used top round

3 c. water

1 packet Italian dressing mix

1 tsp. oregano

1 tsp. basil

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. ground mustard

1 tsp. red pepper

1 tsp. salt

1 tsp. ground black pepper

Directions

Add the beef to a large crock pot. Add water and remaining ingredients to a pot and bring to a boil. Pour over the beef, then cook on low 8-10 hours or on high 4-6 hours. Shred with two forks and serve.

I thoroughly enjoyed my deconstructed non-sandwich, and Adam loved his actual sandwich. I’m thinking this recipe is a keeper. That is, unless I get so sick of eating shredded Italian beef this week that I never want to see it again.

Don’t forget to click the “Save It” button above to save this recipe on your SpringPad! (You all have accounts now, right?)

I got one more anonymous question, as well as an un-needed apology. The girl who asked me the question I answered Friday about the pressure to look a certain way for my wedding thought that SHE was the one I was referring to when I mentioned the fat bride question. That wasn’t the case at all! I got a SEPARATE question asking “What was it like to be a fat bride?” and not the thoughtful one you asked. So, whoever you are, I’m not mad!! Your apology was very sweet, and definitely made me smile.

Hi! Do you want to have kids some day? Any timeline?

My mom will be very happy to read that YES we want to have kids some day! We’re thinking about maybe starting to try in about 2 years when Adam is done with grad school and has a steady job, and (knock on wood) I’m tenured at my current job. It’s definitely in the cards, just not right now.

Feel free to ask me anything!

I’m off to watch The Who perform at half time… I love that these guys are still performing!

Tagged as: ask me, beef, cheese, Chicago dining, crockpot, dinner, sandwich, simple, simple recipe