Portillo's Italian Beef Sandwiches

This one was requested.  And I really do enjoy being about to fulfill requests, especially when they're as tasty as this!

I added sauteed mushrooms and onions to mine because I like them.

Portillo's Italian Beef Sandwiches
Recipe slightly adapted from Food.com
Prep time: 10 minutes   Cook time: 10-12 hours

3 cups water
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
1 tsp garlic powder
1 bay leaf
1 (2/3oz) packet Zesty Italian salad dressing mix
1 tsp salt
1 tsp freshly ground black pepper
5lb rump roast [NOTE: If you can't find rump, bottom round or even chuck could work]
Italian rolls
Provolone cheese, optional

1. Combine the water and seasonings in a medium saucepan over medium high heat. Bring just to a boil before removing from heat and cooling.

Can't go wrong with all these herbs and spices

2. Place roast in a slow cooker and poor seasoning mixture over it. Cover and cook on LOW for 10-12 hours, or HIGH for 4-5 hours.

Always, always, ALWAYS have you meat fat-side UP when cooking.

3. Remove bay leaf and shred the meat with a fork. Return shredded meat to the slow cooker with all that glorious au jus.

The forks are almost unnecessary; this was falling apart!

4. Serve on Italian rolls with provolone cheese.

Mmmmmmmmmmmmmmmmmm..............

Portillo's in a Chicago-based restaurant that is known for their beef sandwiches. I'd had them once or twice a few years ago and I can totally see why Rob practically demanded I make these. Normally I'm not a huge fan of using liquid with roasts in my slow cooker (because the meat will generate it's own liquid while cooking), but this was a fantastic exception! The jus is so rich and flavorful, and so stinking easy!! Really, the only hard part was making sure I got up in time to get the slow cooker going so it'd be cooked in time for dinner.

Oh, and the best part is that with 5lbs of meat, you know I stashed away a container of this into my freezer for later. Hurray for Get Ahead options!!!

p.s. Have you voted for my Birthday Treat yet?  Tomorrow is the last day!!

Papa's Pot Roast

I have, I'm not kidding, spent years trying to improve the recipe.  And I think I've tried just about anything that you could think of:

• I've tried making this in the slow cooker instead of the oven
• I've tried adding herbs, fresh or dried
• I've tried switching the water for red wine
• I may have even tried adding some vegetables but that was really so long ago that I don't fully trust my memory there

And yet despite all my best efforts, it NEVER tastes as good as when I just stick to the recipe card as my mother-in-law wrote it.  Sometimes you just can't mess with perfection.

Papa's Pot Roast
Recipe from my mother-in-law
Prep time: 5 minutes   Cook time: 6 hours

2 1/2 - 3 lb FROZEN chuck roast [Yes, frozen solid. Just go with me on this]
Salt & freshly ground black pepper
1 pkg dry onion soup mix
1 can cream of mushroom soup
1/2 soup can water

1.  Preheat oven to 250.  

2.  Take the roast out of the freezer and give it just a super quick rinse in cold water.  Place the roast in center of heavy duty aluminum foil. Season generously all over with salt and pepper, which will now stick to the roast because it's wet.

It's a roast.  Don't be afraid of a good S&P crust.

 
2.  Sprinkle on onion soup mix and then cover with mushroom soup. Pour water around the edge of roast.

Sometimes I live dangerously do the mushroom soup before onion.

 
3.  Wrap roast with drug store type seal so juices won't come out [Side note: you really want to use HD foil for this.  Double wrapping with regular foil just isn't strong enough contain the awesome flavor]. Put wrapped roast on cookie sheet in case of leaks. Bake for 6 hours, "or until it smells so good that you just can't stand it any longer." 

Drug store Seal = folding the edges together and then rolling it down

Look at all that FLAVOR!!!!

Normally I wouldn't tell you what side dishes to make for a meal, but you pretty much HAVE to make mashed potatoes with this.  The two soups, water, and glorious meat juices come together to create this effortless gravy that begs to be spooned over some fluffy, buttery potatoes.

 Also, let me also say that Good Things Come to Those Who Wait.  Gavin has always hated anything with beef.  He's just not a Beef Eater.  But this last time I made this?  He turns to me and says "this is really good Mama." 

I'm not ashamed to admit that I teared up a little bit.  VICTORY!!!!

Beef Burgundy

This is it.  THIS is my victory recipe.  This is the one where I was dancing around the kitchen singing "Weeeeee are the chaaaaaaampions my frieeeeend!!!"

Wondering why?

When most people say they don't like a particular food, it's generally a single ingredient.  For as long as I've known Rob, he has despised two complete dishes: Beef Stroganoff and Beef Burgundy.

And that's ok.  I respect that.  God knows there are a number of foods I don't like.  That early in our relationship, I wasn't too much into cooking yet so I didn't really know what was in either one, and accepted that these would never grace our dining room table.  Until I saw a recipe for Beef Burgundy.

How, I asked myself, is it possible that my Committed Carnivore despises a dish where tender bits of beef are cooked for hours in an entire bottle of red wine???  Rob had no answer for me, but continued to insist that he'd never eat it.  Oo, I sense a CHALLENGE!!!

I bided my time.  For YEARS I waited for the right recipe, the right time.  Yay for me that once I found that recipe, the perfect time was right around the corner!

Beef Burgundy
Recipe adapted from Tyler Florence

4 bacon slices
3-4 lbs beef stew meat
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup Cognac
1 bottle dry red wine, such as Burgundy
1 3/4 cup low-sodium beef broth
2 tbsp tomato paste
1 fresh rosemary sprig
1 tsp dried thyme OR 8 fresh thyme sprigs
2 bay leaves
4 garlic cloves, chopped
1 lb cremini mushrooms
2 cups frozen pearl onions, thawed
Pinch sugar
2 tbsp unsalted butter
Fresh flat-leaf parsley, chopped, for garnish (optional)

1.  Put a large Dutch oven over medium heat. Add the bacon and cook until crisp. Remove it to a paper towel; crumble when cool and set aside to use for the garnish. 

Julia Childs Tip: pat the meat dry before seasoning.

2.  Season the beef with salt and pepper. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes. Remove from the pot to a plate.

Do NOT crowd the pot!!

3.  Return the browned beef to the pot and sprinkle the flour over the meat; stir to make sure everything is well coated and there are no lumps.  Pour in the Cognac and scrape up the flavorful bits in the bottom of the pan. Cook and stir to evaporate the alcohol.  Pour in the red wine and beef broth; then add the tomato paste and herbs. Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.

The. Whole. Bottle!!

4.  While the beef simmers, finely chop the mushrooms in a food processor (if you're a Mushroom Person, you can slice or quarter the mushrooms).  Uncover the pot and add the mushrooms, garlic, and pearl onions, along with the pinch of sugar to balance out the acid from the red wine.  Season with salt and pepper.  Turn up the heat slightly and simmer for 30-45 minutes longer, until the vegetables and meat are tender.

If you like mushrooms, quarter, slice, or leave them whole instead.

5.  Remove the bay leaves and rosemary sprig (and thyme sprigs if you used fresh).  Stir in the butter to finish up the sauce.  Sprinkle with chopped parsley and the reserved crumbled bacon before serving.

A little butter at the end adds a luxurious shine to the sauce

The absolute second I saw this recipe, I knew... I knew I had Rob.  How on earth could my guy NOT enjoy a dish that STARTS WITH BACON, the beef cooks in bacon fat, and uses TWO kinds of alcohol I know he loves.  Sure, there are mushrooms in it but by using a good quality mushroom and chopping them finely, they pretty much melt into the sauce and amp up that beefy flavor.  Oh yeah, his taste buds were in for the shock of their lives!

I've heard that Beef Burgundy is often served over egg noodles.  I've never really understood that one so I chose to serve this with some fluffy mashed potatoes.

p.s. In case I haven't been obvious enough about it, yes, he loved it!

Italian Beef

I'm in a slow cooker kind of mood.  I'm not sure if it's the time of year, the weather, or the fact that I have waaaaaaaaay less time with two little ones to take care of.  Dear Lord!  I know my mommy friends out there warned me how it would be with two but I must not have been fully comprehending.  Sorry Mommy Friends!!  I get it now.

Anyway, I'm becoming a bigger and bigger fan of tossing whatever it is into the pot, turning it on, and walking away.  Who's with me here?!

This is one of my FAVORITE things to walk away from.

Italian Beef
Recipe from my mom

1 tbsp dried minced onion
2 tsp salt
2 tsp garlic powder
2 tsp dried oregano
1 tsp dried rosemary, crushed
1 tsp dried marjoram
1 tsp celery seed
1/4 tsp cayenne pepper
1 (3-4lb) boneless chuck roast
8-10 sandwich rolls, split
8-10 slices of favorite cheese

1.  In a small bowl, combine all the seasonings.

Love making my own seasoning blends

2.  Rub seasonings all over chuck roast; place in slow cooker.  [Do NOT add any liquid. All the marbled fat in the meat will melt down and create it's own delicious liquid to keep this moist.]  Cover and cook on LOW for 7-9 hours.

Don't be shy; use ALL of the seasoning blend you just created

3.  Shred beef and serve on hamburger buns with a little of the jus created from the slowly cooked meat.

We're into these sandwich thins now.  Less bread, MORE MEAT! ;)

I didn't get this recipe with a warning, but since I like you and we're friends, I'm going to warn you about what I've learned from making this.  Your house will smell AH-MAY-ZING about halfway through the cooking process.  Not kidding.  You will be tempted to grab a fork, open up the pot and just dive into that delicious aroma.  Be strong. Resist and wait for the finish line.  Your supreme self-control will be rewarded.

Get Ahead: Machaca Beef

I'm all about getting ahead these days.  I am due to have this baby on Monday so the more I can pack into my freezer, the better.  God bless my mom and mother-in-law for helping me with this!!!  I've also been trying to contribute to this effort by Cooking Big.  By that I mean in the last few weeks I'm trying to make a recipe or two that make enough to feed probably eight people.  Then I'm guaranteed a few leftovers for lunches plus a healthy freezer offering for a later dinner.

This is a great recipe that makes a ton and is easily frozen for a later date.  Or you can always give in to the glorious smells emitting from your slow cooker and eat all of this in one sitting.  We don't judge here.

Machaca Beef

Recipe from Fix It & Forget It cookbook

1 1/2 lb beef roast
1 large onion, sliced
2 beef boullion cubes
1 (4oz) can diced green chiles
1 1/2 tsp dry mustard
1 tsp season salt
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 cup salsa

1. In a slow cooker, combine the onion, boullion cubes, and chiles.  Lay the roast on top of this and sprinkle with seasonings.  Add just enough water to cover the roast.

 2.  Cover and cook on LOW for 10-12 hours.

3.  Transfer the roast from the cooking liquid to a large bowl and shred.  Stir in salsa.  Add some of the cooking liquid (and the onions too!) if it is still a little dry.  You want this to be a deliciously juicy shredded meat concoction.

4.  Use shredded beef for:

• Nacho topping
• Tacos
• Burritos
• Quesadillas
• Enchiladas
• Chili
• All around feel-good happiness food

Beef Roast in Beer

Do you like simple?  I like simple.  And I don't think it get's any simpler than three ingredients.

Beef Roast in Beer
Recipe from Fix It and Forget It

One 2-3lb beef roast (I used a chuck roast)
Salt and freshly ground black pepper
1 (12oz) can beer
1 large onion, sliced

1.  Place roast in slow cooker.  Poke all over the surface with a fork.  Season with salt and pepper (don't be shy!).

2.  Pour beer over roast.  Cover and refrigerate for 8 hours.

Get Ahead: Slice the onions the night before too and keep with the roast

3.  Add sliced onion to slow cooker.

4.  Cover; cook on LOW for 6-8 hours.

Aaaaaaaaaaaaaaand I was so excited about eating this that I completely forgot to take a picture of it all cooked!  Picture meat falling apart as I attempt to fish pieces out of the beefy, onion-y beer broth.  Served with some roasted potatoes and carrots with some steamed green beans and this was an AWESOME, minimal-effort meal. :)

The only "down" side I see to this recipe is the need to really plan ahead.  I attempted to make this over the weekend but when I refreshed my memory on the recipe and saw that 8 hour marinating time, I realized I needed to rearrange my meals for the week.  But you know, it worked out for the better this way and it was totally worth doing. :)

I love coming home to simple meal!

French Dip Sandwiches with Onion Spread

I subscribe to some foodie magazines (I know, big surprise there).  In a recent issue there was this glorious French Dip Sandwich recipe with an Onion Spread.  Every taste bud and saliva gland instantly came alive in my mouth when I saw this recipe.  I knew I had to make this sandwich.  For weeks I plotted when I could possibly have the time for such an endeavor.  Finally, the moment came.  I made the spread.  I made the sandwich.

And oh my goodness...  This is truly every carnivore's dream sandwich...

Onion Spread
Recipe adapted from Food Network Magazine

3 tbsp vegetable oil
1 large onion, thinly sliced
Kosher salt
6 medium shallots, thinly sliced
1 bunch scallions, chopped (white and greens parts separated)
1 cup plain Greek yogurt
1/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons white or red wine vinegar
2 teaspoons Worcestershire sauce

My secret weapon for creamy spreads, dips, and sauces.

1.  Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool.

You can't rush caramelized onions.  Take the time to do it right.

2.  Chop the onion mixture and transfer to a bowl. Add the yogurt, sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day.

Creamy. Decadent. Delicious.

This. Dip. Is. AMAZING!!!  Spread it on the sandwich.  Use it as a chip dip.  It hasn't come to this quite yet but I have threatened to just get a spoon and eat it as is.  If you like onion dip, give this a try.  Yes, it does take some effort to make.  I promise you though, for a special occasion, or if you're watching your weight (thank you Greek yogurt!!), it is worth that effort.

I'd really encourage you to make the spread the night before and let those flavors get to know each other for a day before serving.

French Dip Sandwich
Recipe adapted from Food Network Magazine

6 cloves garlic
Kosher salt
1 tsp extra-virgin olive oil
1/2 teaspoon celery salt
Pinch of cayenne pepper
Freshly ground black pepper
1 3-to-4-pound beef eye round roast
4 cups low-sodium beef broth, divided 
3/4 cup red wine
2 carrots, roughly chopped
1 small onion, roughly chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
6 6-inch Italian rolls, split and lightly toasted

1.  Using a garlic press, smash the garlic into a bowl and add 1 tsp salt.  OR if you don't have a garlic press, mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl.

I'd be lost without my garlic press.

2.  Add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight.  [Note: highly recommend overnight!  The longer it sits, the more the flavor soaks into the meat]

Kinda hard to show the slits on the meat.

3.  Preheat the oven to 425 degrees F. Bring the beef to room temperature (let it sit out 30-60 minutes). Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper.  Add 1 cup broth, red wine, the carrot , and onion to the pan. Put roast on top of the carrots and onions (yup, you've made a makeshift, flavorlicious roasting rack).  Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve.

It's ok to drool.  I did.  A lot.

4.  While the meat rests, make the jus. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth and bring to a boil, whisking.  Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve the remaining jus in small bowls for dipping.

Don't let the neatness here fool you.  It's messy to eat and worth every napkin!

To make life easier on myself, I did split this up and make the spread and garlic paste the night before.  Much as I love to cook, pregnant women tire quickly and I wasn't sure I'd be up to the whole shebang in one go.  As a result, we were salivating at the smells in the kitchen for pretty much two days before sitting down to this sumptuous feast.  First words out of my husband's mouth?  "You need to make this a lot."

And I think I will do just that. :)