Cathy, I made your Two Fister Beef Sandwiches tonight,

dawn_mo

dawn_mo

Well-known member
on Ron's recommendations, and we really liked it. I only used a 2 1/2 lb roast, and forgot to reduce the liquid, so I made a brown rice/barley pilaf with the defatted remaining juice. My hub was very happy, he loves au jus-type sandwiches. It is a definite keeper, thanks again for another great recipe and thanks to Ron for remarking about how good it is. It was very easy to put together, no pre-browning of the beef, which is what I usually do with beef in the crockpot and ingredients I had on hand. And the pilaf turned out great and we will be eating for a few days (that's a good thing). Thanks again!http://www.finerkitchens.com/swap/forum22/8_Garlic_Beef_Two-Fisters

 
Oh I forgot to add that we topped this with Mezzetta Greek Peperoncinis

and they really added some zip to this. We are on a peperoncini kick lately. The kids eat the mild ones for a snack! We add them to salads and sandwiches, both the mild and the spicy ones. Yum!

 
thanks for posting Dawn, I'm putting this on my list for the next few days smileys/smile.gif

 
Great idea, Dawn- I'll try using them next time. I always have a jar of them in the fridge.

So glad you enjoyed the recipe!

 
Your recipe reminds me of this one that my stepdaughter makes. REC: Chicago Italian Beef Sandwiches.

This is obviously where I had the peperocini idea from. It is very good, and adds a bunch of veggies into the meal.

Chicago Italian Beef Recipe #30484, by Moonbugz

You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.

5 lbs meat
1 day 10 min prep
5 lbs rump roast (do not substitute for a different type roast)
2 cans beef consomme (Broth)
1 package good seasons italian seasoning
1/2-1 jar pepperoncini peppers (depending on level of spiciness)
1/2-1 jar giardiniera
3-5 sweet green peppers (according to size)
1 loaf long thin French bread

Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hrs.
Turn over at the 6th and 12th hour interval.
At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
Cut bread into 6 inch lengths and slice on the side lengthwise.
Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
Salt to taste.
OPEN WIDE and enjoy the most wonderful taste sensation.
May be frozen when cooked.

http://www.recipezaar.com/30484

 
You must log in or register to reply here.
Back
Top