Be My Valentine: Food & Flickr
My Mom is a really good cook. I learned my improvisational cooking style from her to be sure. My Dad on the other hand taught me how to bake and although he is aces at it, I still pretty much suck at it because I am impatient. Anyway, since Valentine’s Day lands on Sunday this year I thought I’d share my Mom’s roasty toasty Italian Beef recipe. It is perfect for a a group of pals, a family gathering, or for two partners with hearty appetites. Hm. Now that I type this I feel as if I posted this recipe before…eh, it’s worth repeating even so.
Italian Roast Beef
6 lb. Arm roast
6 tablespoons of extra virgin olive oil
3 cups of beef broth (I use Superior Touch’s Better than Beef Bouillon) it comes in a jar
and has a consistency like paste. In the grocery store, you can find it by the liquid broth. 1 cup boiling water to 1 teaspoon of base = 1 cup of broth
2 package Good Seasons Italian Dressing (dry)
10 garlic cloves
1 bottle of beer (I have found that Guinness beer works the best – it adds a nice flavor)
1 medium to large jar of sliced pepperoncinis (you can find these in the pickle/olive aisle. If you can’t find sliced, buy whole pepperoncinis and slice thinly and place back in the juice).
Take the roast and make 6 slits with a sharp knife along one side of the roast. In each opening, place 1 of 6 peeled garlic cloves. Drizzle extra virgin olive oil on the roast and rub one of the packages of dry Good Seasons packages into the roast – let sit while you do the next step.
On top of the stove in a heavy duty roaster/Dutch oven, place 3 tablespoons of olive oil until warm, and then place 4 peeled and smashed garlic cloves in the oil. Watch carefully because you do not want to burn the garlic or you have to start over. You want the garlic a light brown color. Once this is completed, turn off the heat and place the roast in the roaster/Dutch oven.
Pour the broth, beer and the other package of Good Seasons over the roast. Roast covered in a 350-degree oven for 2 hours. At the 2 hour mark, pour half of the jar of juice and pepperoncinis on the meat and broth mixture and stir into the liquid. Roast for another 2 hours.
Remove meat and string or slice and return to the heavy-duty roaster liquid. Serve on hoagie buns, sliced baguette or French bread (cut into 5 inch pieces and slit for serving).
The Italian Beef freezes well. Place in a freezer container and make sure the top of the beef has a nice thin coating of the au jus before sealing and freezing.