"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Italian Beef, by Diana Chamberlain, is from Favorite Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 to 5 lbs chuck roast 1 tsp rosemary 2 T minced dry onion 2 tsp oregano 1/4 tsp red pepper 2 tsp garlic powder 1 tsp caraway seed 2 tsp salt 1 tsp celery seed 1 green pepper chopped
Cut chuck roast into chunks small enough to fit inside crock pot. Include some fat. Sprinkle all spices over top of meat and add green pepper.
Cover and cook on low for two setting pot or medium for 4 setting pot. All day (at least 6 hours).
Meat is done when it easily will shred with a fork. Makes its own gravy. When easily shredded, shred all meat and mix in its own gravy (juice). Serve on Italian bread or hard rolls. Serves 12.
I found that it doesn't create enough juice for our taste. I add at least three cups of water and one beef bouillon cube for each cup of water after you put the shredded beef back into the juice it created.
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