I posted this back in 2009. I didn’t have pictures at the time. I made this last night for a party and we served it as an appetizer on a crostada or thin sliced baguette with a slice of provolone cheese and a pepperoncini on top, warmed in the oven on 375 for about 5 minutes. Or broil the cheese then add the pepperoncini .
My mom has been making Italian Beef for years. It makes the house smell soooo good. Hers always tastes better than mine.
This is a great thing to make and have on hand when you have company coming into town for the weekend. It serves a lot of people and you can dress it up for dinner or just serve it for lunch. Freezes well.
You need to start early in the week. You will cook it in a crockpot on low overnight. It is not hard, but it has a couple of steps and is much better if it has marinated in the au jus for a couple of days.
3-5 pounds rump roast or sirloin tip roast. Will serve 6 to 8 people generously.
Place in a crock pot. If you don’t have one, I have cooked it on top of the stove in a dutch oven . I think the crock pot makes a more tender beef. Or you can also do it in the oven on very low heat.
1 quart beer, or 3 cans or 2 large cans. (enough to almost cover roast) Any brand but not Light.
Pour beer over roast and add a little water to just cover roast. If the roast is tied with string you can leave it on and cut it off later.
Add to the pot:
One large yellow or white onion skinned and quartered.
15 beef boullion cubes. Wyler’s is best. Others can be too salty.
2 Tbs. dried oregano (or Italian seasoning)
2 tsp. salt
1 tsp. black pepper
2 cloves garlic, crushed, minced, powder or whatever form you have. OR more if you really like garlic.
Cook, covered on low over night. At least 8 hours. Up to 10 is fine. If you are doing it during the day, you can cook on high for 6 hours. When cool enough to handle. Remove the meat and place in a large container or wrap in foil. You can either refrigerate and cut it later or using 2 forks, or a knife shred the beef or cut very thin across the grain. Cover and refrigerate the meat.
Strain the juice through a strainer into a tupperware bowl. Cover and refrigerate over night or for several hours. The fat will congeal on top when chilled through. Remove the fat from the top of the juice then pour the juice over the beef. Cover and chill for at least 2 days. Allows the meat to marinade in all the spices.
|This is a little thicker than I usually slice it. Or it can be shredded.|
Either warm in the crock pot or in a pan on the stove on low. Doesn’t take long to heat through. Do not stir much, it will fall apart.
Serve on Pepperidge Farm French rolls. Found in the bread aisle in a bag. 9 to a bag. Heat until crusty, slice and serve Italian Beef sandwiches with Au Jus for dipping.