Tuesday, September 27, 2011
Italian Pepperoncini Beef for Lots and Lots of Sandwiches.
This is one of those recipes that is so simple your first instinct is to just skip it altogether or try and give it some jazz hands. But you'd be crazy to do either. It's perfect just the way it is.
It makes a TON so it's ideal for laid back parties (my favorite kind) or for when you want something you can make a lot of meals out of during the week when you're really busy.
A few years ago we had house guests staying with us and they went through the whole batch in one day while Kris and I were at work. Needless to say I don't recommend eating it all in one sitting unless you want to volunteer for a meat sweats study, but this will keep in the fridge for up to five days to make sandwiches out of. Go for the best quality sourdough rolls you can get your hands on and don't forget to toast them. Sourdough + Italian Beef + Melted Provolone = Mama Mia!
Italian Beef, For Sandwiches
* From Charlotte Wixom.
* You can adjust the heat if serving to kids. I.E. only use half the jar of pepperoncini and juice and add 1/2 cup of water or beer to the crock pot make up for the moisture.
1 (3-4 lb) beef roast (sirloin, shoulder or rump)
2 (1 oz each) packages dry Italian dressing mix (Good Seasons brand)
1 (16 oz) jar pepperoncini peppers, whole or sliced
Provolone slices, for sandwiches
Sourdough rolls or buns, toasted, for sandwiches
Rinse the beef off with cold water and pat dry. Add the beef to your crock pot then sprinkle the packets of seasoning over and pour the jar of peppers - with the juice - all over and around the meat.
Put the top on and cook on low for about 10 hours or until the meat shreds easily with a fork. (You could also start this in the morning for the first two hours on high, then put on low for the remainder of the day if making for a party that night.) Once the meat pulls apart easily, let it cool for 20 minutes before shredding with two forks. If using whole pepperoncini, remove the stems and slice them up a little if desired.
Serve the meat on toasted sourdough rolls with slices of provolone cheese.
Let cool before storing leftovers. Leftovers should keep for up to 5 days in the fridge well sealed.