Large Marge's Italian beef recipe

BajaTom

Would someone post the latest recipe for Large Marge's Italian beef. I know I printed it off but can't seem to find it. I can't seem to figure out where the archive button is on this new forum. thanks, tom

Unknown

This is the one I have

Season heavily a 4 to 5 lb sirloin tip roast with salt, pepper, oregano, and thyme- just cover the sucker. Place on a rack in your egg preheated to 375 indirect with drip pan- you want to save the drippings. Roast until your thermometer reads 130 in the center- perfect rare/med rare, you want it tender. Remove and allow to cool. I like to wrap the meat at this point and refrigerate overnight so it slices better. Be sure to deglaze the drip pan with a little water and save all the drippings and broth you've created.
When ready to slice, fry up 3 tbs olive oil, 6 cloves sliced garlic, 2 green peppers and 2 red peppers (cored and sliced into 1 inch strips), 2 sliced med yellow onions. Sauté all this for 5 mins and add to a large stockpot. Add the drippings / broth from the beef.
If you have a meat slicer you're golden-- take your roast and slice it as thinly as you can. An electric knife will do the job too or carve away if you can do it thin! Place all the sliced meat and any new juices into the pot.
Add 2-3 cups beef stock, 1.5-2cups chicken stock, 1/2 cup dry white wine, and a bunch of chopped fresh parsley. Bring to a simmer and cook an hour + 10 mins or so. The meat should be fully cooked through and really tender. Add salt and pepper toward the end to taste- turn everything off and let it rest (overnight is fantastic if you have the patience - but it still tastes great immediately and you'll have plenty left over to see how tender it gets overnight).
If you live up north and can get good Italian sandwich rolls, go for it. Down here I settle for a good fresh French bread cut up. Dip the bread in the broth and pile it on with meat, peppers, etc. A good jar of hot giardinera (yet another Midwest purchase packed in oil, tough to find down here!), or roasted red peppers goes great.
Attached some links since I didn't take pics last time- will do so next time- enjoy!
Source; BGE Forum
Posted by Large Marge 12-17-07

BajaTom

Thanks for the recipe. Tom

BENTE

make sure you make the itialian giardineria


Pickle, Italian Giardineria

Well i am definately making italian beef for the super bowl. thanks to Large Marge, Meat Head and recipe guru Richard Fl. so this morning i finished up making the Itialian Giardineria. as i was putting this recipie into two mason jars i was wondering what is the shelf life of this.


INGREDIENTS:
2 Whole Bell Peppers, Green, Diced
2 Whole Bell Peppers, Red, Diced
8 Fresh Jalapeños, Sliced
1 Stalk Celery
1 Medium Carrots, Diced tomatoes
1 Small Onion, Chopped
1/2 cup Cauliflower, Florets, Fresh
1/2 cup Salt
Water to cover
2 Cloves Garlic, Finely Chopped
1 Tbs Oregano, Dried
1 Tbs Red Pepper, Flakes
1/2 tsp Black Pepper
1 5 Ozs Jar Pimento Stuffed Green Olives, Chopped
1 cup White Vinegar
1 cup Olive Oil



Directions:
1 Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2 The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
3 thanks
4

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5 happy eggin
6 tb


Recipe Type
Appetizer, Side Dish

Recipe Source
Source: BGE Forum, Bente, 2008/02/01

The mason jars are not sealed but there is alot of vinager in there. but there is also olive oil in there and i am not sure how long it takes to go rancid. i also have no idea what rancid is. do you smell it or does it just ruin the taste?



i have added 2 dried habenaro peppers to add more heat this recepie is not as hot as i wanted it.. if i were you i would add some serrano peppers (fresh).

OzarkQ

BENTE wrote:

The mason jars are not sealed but there is alot of vinager in there. but there is also olive oil in there and i am not sure how long it takes to go rancid. i also have no idea what rancid is. do you smell it or does it just ruin the taste?

Rancid - like porn. Ozone-y? Hard to describe, but once you smell it, you'll know it :laugh:

Not hard to smell, but since it's heavier than water (or vinegar), it should sink to the bottom and be protected from oxidation. Rancid oil (oxidation) happens when oxygen in the air oxidizes (binds to) the unsaturated fats in the olive oil. That's why butter takes a long time to go rancid - the saturated fats cover their free hydrogen butts and don't let it flap out in the air.. ok, I'm getting a little goofy with this example... It will taste terrible and smell terrible to boot - it will be easy to tell. Polyunsaturated fats are the worst for oxidation, and polysaturated fats are the best.

I think you're well covered there with the vinegar though by blocking the air to hit the oil. As in italian salad dressing - it's good for a long time. I would still protect it from the air though and close the lids.

Geoff

BENTE

thanks for the info. that was from a post back in febuary. and i had not edited that part out. but i have now thanks for the reminder