Large italian beef web

Slow Cooked Italian Beef

Legend has it that Italian beef sandwiches became popular as a result Italian wedding buffet menus. To serve as many guests as possible, the beef was sliced razor thin and served on crusty Italian bread rolls.

This dish truly dates back to the Chicago Union Stockyards in the 1930's. Italian immigrant workers would bring home the tougher cuts of meat that require slow and low cooking to make them tender and delicious. They seasoned them with popular Italian herbs and spices, saving the precious gravy for dipping the sandwiches in later. Italian beef remains a staple of Chicago cuisine and can be found at nearly every hot dog joint in the city.

This is a modified recipe to make use of the superior spices that the Spice House has to offer. It has become a family favorite.

Yield: 8 Servings
Collections: American Beef

Featured Ingredients

Fancy garlic salt is a blend of granulated garlic, Kosher flake salt and scallions. It's a tasty variation on any food you’d normally add... Size Options
$4.99 Glass jar, 1/2 cup (wt. 2.8 oz)
Red-Base is made from real chicken meat and natural ingredients. Use this to create flavorful stock for soups, sauces, gravies, and side... Size Options
$9.99 Redi-Base Chicken Stock, 8 oz
Red-Base is made from real beef meat and natural ingredients. Use this to create flavorful stock for soups, sauces, gravies, and side... Size Options
$10.99 Redi-Base Beef Stock, 8 oz
We grind this high-grade Tellicherry pepper in small batches every week, for the freshest, most pungently pepper taste. Sifted through a... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.0 oz)

Slow Cooked Italian Beef Recipe

Ingredients
Preparation Instructions

Combine water with the Beef Soup Base and Chicken Soup Base with ground black pepper, Greek oregano, sweet California basil, parsley, fancy garlic salt, onion powder, bay leaf, Back-of-the-Yards, and Italian dressing base in a saucepan. Stir well, and bring to a boil.

Place roast in slow cooker, and pour dressing mixture over the meat. Cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork or slice very thinly with a carving knife.

Take the sliced red onions (or Vidalia onions) and sauté them and serve them with the beef.

Serve on crusty Italian rolls with giardiniera.

Yield: 8 Servings
Helpful Hints

Reduce the amount of water by 10 ounces and pour in one bottle of beer.

If you want a nice smokey flavor, add 1 - 2 teaspoons of either Hickory or Mesquite Smoke, that has no salt added, during the last hour of cooking.

Use some of the liquid on the sandwich, it has a very nice flavor.

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3 Comments

Jeffery S

I substituted a can of chicken broth and a can of beef broth for the soup bases, which I didn't have. In my opinion, the recipe is good but too peppery, my wife said the pepper level was OK, so that's a 50/50 vote. I will make this again, but next time I'll delete that teaspoon of pepper.

Rating:
Kelly P

Italian beef was the best homemade I've ever made. I would definately make this again. Awesome

Kelly Perkins
(Chicago)

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Lisa M

I'm a little confused. The directions call for "fancy garlic salt" but it's not listed in the ingredients. Should we add garlic salt and if so, how much? Thanks. This really sounds amazing! Can't wait to try it!

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