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Old 02-19-2007, 12:36 PM   #11
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I hear you.

I roast my beef rare. Slice then add it to the beer and mushroom gravy and put in the oven for 30 minutes before serving. I suppose you could put it in a microwave for a few minutes but I like the gravy to marinate the beef slowly and it keeps it tender rather than toughening it up.

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Old 03-16-2007, 01:45 PM   #12
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Do you ever put some pepper (either red pepper flakes or jalepenos or gardinara) into the broth so it'll be spicy when you dip the sandwich?

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Old 03-16-2007, 02:14 PM   #13
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As a kid in the Chicago area, the Italian beef always had green peppers cut into thin strips and cooked a bit. I believe most places roasted the beef first as well. And it was never served with cheese.

Of course, I lived south of Chitown. Those folks up north had odd habits.

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Old 03-16-2007, 02:19 PM   #14
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Quote:
Originally Posted by david_42
As a kid in the Chicago area, the Italian beef always had green peppers cut into thin strips and cooked a bit. I believe most places roasted the beef first as well. And it was never served with cheese.

Of course, I lived south of Chitown. Those folks up north had odd habits.
Times have changed.

The Giardinara adds the heat to the sandwich. Variants serve the sandwich on garlic bread and bake it with provolone.

Any of you IL folks ever try the Grand Daddy of sandwiches...the Merichka's Poor Boy? Unlike ANYTHING you've ever had. Uses about a pint of garlic butter per sandwich.
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Old 03-16-2007, 02:26 PM   #15
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Quote:
Originally Posted by david_42
As a kid in the Chicago area, the Italian beef always had green peppers cut into thin strips and cooked a bit. I believe most places roasted the beef first as well. And it was never served with cheese.

Of course, I lived south of Chitown. Those folks up north had odd habits.
I'm a southsider - at least originally.

The peppers you're talking about are sweet peppers. Personally, I like mine hot, but a good sweet pepper is nice too. Most places charge extra for cheese, but it really improves the sandwich IMHO.
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Old 03-16-2007, 02:34 PM   #16
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Quote:
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I'm a southsider - at least originally.
Yes, and you've worked very hard to get a good wife and family. You don't need to keep letting that skeleton out of your closet. Let your family retain some pride - quit outting them as southsiders. It's bad enough you wear black.
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Old 03-16-2007, 06:25 PM   #17
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I found that the round tends to get a little dry when it is cooked past medium. So I use chuck roast. It holds its moisture better. I also add some pepperoncini peppers and the juice when I cook it. When it is real tender I shred it for sandwiches.

Al

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