ORIGINAL HOMEMADE ITALIAN BEEF RECIPE | ALLRECIPES
Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!
Provided by Randi
Categories Italian Recipes
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Cook Time 6 hours 0 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.
Nutrition Facts : Calories 557.3 calories, CarbohydrateContent 38.4 g, CholesterolContent 103.1 mg, FatContent 28.8 g, FiberContent 2.2 g, ProteinContent 31.9 g, SaturatedFatContent 10.9 g, SodiumContent 4233.2 mg, SugarContent 7.1 g
HOMEMADE BEEF BROTH RECIPE: HOW TO MAKE IT
Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Total Time 05 hours 55 minutes
Prep Time 25 minutes
Cook Time 05 hours 30 minutes
Yield about 2-1/2 quarts.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
Nutrition Facts : Calories 209 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 22g protein.
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