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| Hello - My in-laws who are now deceased used to make a large pan of sliced beef they called "Seasoned Beef." I'm looking for a recipe for something similar.
Their recipe had sliced beef in beef broth and some seasonings that when cooked together made a flavorful meat for sandwiches. We are having a family party after a first communion so I'd like something that can be in the crockpot for 2 hours while we are at church. I'm not sure about the slicing of the beef. They had a restaurant so I think they made roast beef, let it cool, slice it on a meat slicer, then put it into a large, electric roaster for cooking with the seasonings. I don't have a slicer so I'm at a loss as far as how the beef would get sliced . . . by the butcher? By us? At the deli counter with precooked roast beef? Thanks for any info! Kari |
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| I have made what some call "Italian beef". It was rump roast, in a covered roaster, then a couple of cups of dry red wine, a can of beef broth and sometimes a jar of pepperoncini with the juice, sometimes just lots of oregano and garlic and 1/2 cup of red wine vinegar and a couple of dashes of Worcestershire. Cook the meat well done but not falling apart. Refrigertae in the juice, when cold, slice thin ( I don't have a slicer either, I use a knife!) and warmed up in the juice. Linda C |
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| Kari - This is a recipe that was posted on these forums awhile ago. It's delicious. It might be something you can work with. CROCKPOT FRENCH DIP SANDWICHES seagrass |
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| This is Ginger St. Thomas' "Italian Beef" that we really like: ITALIAN BEEF One 3-4 lb roast beef (rump roast or sirloin tip) 1 jar pepperochini peppers, juice & all 1 can beer 1 can beef bouillon Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for luch cook at bedtime.) Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~ |
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- Posted by karigraphy (My Page) on Wed, Apr 16, 08 at 23:03
| Thanks so much for the recipes. lindac - I bet yours is most like my in-laws. We do have a few people who cannot eat spicy food so I would probably leave out the pepperoncini. roselin32- I made that Italian beef one time and it was delicious but not very much like my in-laws. seagrass - that sounds good and easy. I'm going to talk to DH about the slicing versus shredding issue. Sliced seems nicer for a party . . . but I know I'm going to be doing the slicing because DH slices too thickly! But I could see how it could be cooked and sliced before church and it would be just fine when we get home. Time to think about it. Kari |
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| If you chill iot before slicing, it will slice easier and the slices will stay neater. Linda C |
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| Have you tried slicing with an electric knife? |
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