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.
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.
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours