I found a similar recipe for this in the Chicago Tribune. It's basically the same thing as my Italian Beef recipe that I posted back in March, but with some giardiniera added for a little "zip".
I tried it recently and it turned out pretty good. I think I like my regular Italian Beef recipe a little better, but this is good if you want to shake things up a bit. The oil from the giardiniera actually helps the beef become more tender more quickly.
Spicy Italian Beef
1 - 3 to 4 lb. beef rump roast
10 garlic cloves or 1 whole garlic head
1 - 15 oz. can beef broth
I - 8 oz. jar mild giardiniera
1- 8 oz. jar hot giardiniera
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. Add both jars of giardiniera on top of that. 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. It will keep in the fridge for 5 to 7 days, or you can also freeze it for up to 2 to 4 months.
Serve on Italian bread with mozzarella cheese.
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