A staple around our house growing up was Italian beef. We'd even have it at Thanksgiving because it was so good. Plus the fact that my siblings didn't care for turkey that much.
Over the years, I found a few things to add to the Italian beef that I make. It's easy and it's pretty damn good.
My Italian Beef
1 - 3 to 4 lb. beef rump roast
10 garlic cloves or 1 whole garlic head
1 - 15 oz. can beef broth
3 tablespoons oregano
2 tablespoons parsley
2 tablespoons basil
2 tablespoons garlic powder
2 tablespoons onion powder
Pour beef broth into crock pot and put on low setting. Add the garlic and onion powder to the broth.
Cut up the cloves of garlic into halves or thirds. With a paring knife, make 2 to 3 inch deep incisions into the beef rump roast and stuff one part of the clove into each incision hole. I usually use a lot of garlic. Any extra garlic you may have, you can put into the broth in the crock pot.
Place the beef rump roast in the crock pot and add oregano, basil and parsley on top of the beef. Cook on low for 6 to 8 hours - until the beef can be easily pulled apart with two forks.
You can either serve the beef at that time, or you can transfer to a container to keep in the refrigerator until you serve. Be sure to keep the broth and transfer it with the beef! You may get some flakes of fat when the broth and meat cool, but they'll warm back up just fine. You can also freeze it for up to 2 to 4 months.
Serve on Italian bread with mozzarella and Italian giardeniera.
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