Slow Cooked Italian Beef

Things that are hearty and cozy and feel like home:  this rich slow cooked Italian beef recipe.  This meal reminds me of football Saturday and of family gatherings.  On cold winter days few things sound more satisfying than this Italian beef.  And this is coming from a very infrequent meat eater!

One of the best things about this Italian beef is the set and forget it cooking method.  Just add your beef, spices, and braising liquid to the same pot and let heat and time do their thing.

And while the beef is most definitely the star, the addition of quick pickled jalapenos, toasty bread, and sharp cheddar cheese are the ones that take this from good to great.  Those extras are important!

Slow Cooked Italian Beef with Pickled Jalapenos

Here’s what you’ll need:

For the Italian Beef

• 1 2.5 lb beef bottom roast
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp all purpose seasoning
• ½ tsp Italian seasoning
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 garlic cloves, crushed
• ½ large yellow onion, sliced
• 1 bay leaf
• 32 oz beef broth
• 1 French baguette
• 4 oz sharp cheddar cheese
• Fresh parsley and/or oregano to garnish

For the Quick Pickled Jalapenos*

Adapted from Gimme Delicious 10 Minute Pickled Jalapeno Recipe

• 1 cup water
• 1 cup white vinegar
• 2 tbsp sugar
• 1 tbsp kosher salt
• 2 cloves garlic, crushed
• 1 tsp coriander seeds, crushed
• 6 large jalapenos, sliced

Start by preheating the oven to 350 and prepping the beef.  Add the roast along with all spices, garlic, onion, and beef broth to a large, oven safe roasting pan or dutch oven.  Cover and cook for 3 hours at 350 degrees.  I usually can’t resist pulling it out periodically to stir and turn the beef, but it’s not necessary.

While the Italian beef slowly cooks, make the pickled jalapenos and prep the bread and cheese.

These quick pickled jalapenos not only go beautifully with the Italian beef, they’re also a great way to use up the last peppers of the season if you grow some in your garden.  I had jalapenos along with little Thai chili peppers so I used them both in this recipe.  You could sub any spicy pepper you happen to have on hand.

Slice the jalapenos, then bring the vinegar, water, salt, sugar, and spices to a boil in a small saucepan.  Add the jalapeno slices, remove from heat, cover and let sit for 15 minutes.  Add the jalapenos along with the pickling liquid to a jar and refrigerate.  This keeps for about 2 months in the fridge.

After 3 hours, remove the beef from the oven and check for tenderness.  The beef should shred very easily, almost to the point of falling apart.  If it doesn’t let it cook for 20-30 minutes more, and then check again.  Remove from the oven and shred the beef using two forks.

Meanwhile, toast the baguette and slice the sharp cheddar cheese.

Add the Italian beef along with the sauce that’s reduced in the pot to a serving dish.  Garnish with fresh oregano or parsley along with raw chopped onions if desired.

Add sharp cheddar cheese to the slices of toasted baguette.  This acts as a perfect vessel for soaking up all the concentrated liquid that the beef has been braising in.

Top the bread slices with the Italian beef and add pickled jalapenos for brightness, heat, and texture.  The crunchiness of the jalapenos and the bread is just what the slow cooked beef needs.

This is a great recipe for entertaining as you can make everything ahead of time and allow everyone to make their own version of the Italian beef sandwiches.

   Bon appétit!

Print

Slow Cooked Italian Beef

Rich and hearty Italian beef combines with quick pickled jalapenos and crispy baguette for a cozy winter meal perfect for entertaining

Course Entree, Main Course

Cuisine American, Italian

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 6

Ingredients

For the Italian Beef

• 1 2.5 lb beef bottom roast
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp all purpose seasoning
• ½ tsp Italian seasoning
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 garlic cloves crushed
• ½ large yellow onion sliced
• 1 bay leaf
• 32 oz beef broth
• 1 French baguette
• 4 oz sharp cheddar cheese
• Fresh parsley and/or oregano to garnish

For the Quick Pickled Jalapenos*

• 1 cup water
• 1 cup white vinegar
• 2 tbsp sugar
• 1 tbsp kosher salt
• 2 cloves garlic crushed
• 1 tsp coriander seeds crushed
• 6 large jalapenos sliced

Instructions

1. Heat the oven to 350.  Add the beef, spices, onion, garlic, and beef broth to a large dutch oven

2. Cover and cook at 350 for 3 hours

3. While the beef cooks, prepare the pickled jalapenos.  Combine water, vinegar, salt, sugar, and spices in a small saucepan and bring to a boil

4. Slice the jalapenos and add them to the boiling liquid.  Remove from heat, cover and let sit for 15 minutes

5. After 3 hours of cooking the beef, remove from the oven and shred.  Garnish with oregano and chopped raw onion if desired

6. Toast slices of baguette and top with slices of sharp cheddar cheese.  Pile some Italian beef and sauce on top and finish with pickled jalapenos