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Post by craftedbys on Dec 31, 2017 3:20:15 GMT
So in the last two days I think I have suggested BF's Italian Beef on two or three threads and I've seen a couple other peas suggest it as well.
How many peas have never made this? (Vegans and Vegetarians are excused.) If so, what are you waiting for? ( Said 1/2 jokingly.)
If you have made BF'S Italian Beef, do you strictly adhere to the recipe, or do you add things to put your own spin on it? Personally, I use fresh minced garlic and a couple of dashes of Lea & Perrin's and a bit more red pepper.
This year, I added a few pepperoncinis (sp?) that are called for when you make a Mississippi pot roast. I also substituted a couple of whole dried red peppers instead of using the crushed red pepper the recipe calls for. Let's just say it was a bit...zippy this year.
Also, can I get a ruling on how much you can tweak a recipe before it is no longer Burning Feather's Italian Beef?
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Post by Crack-a-lackin on Dec 31, 2017 3:31:14 GMT
I haven’t made it because I don’t use onion soup mix, due to food allergies. I’ve been meaning to make my own but haven’t done that yet. It looks really good though, so I’d like to someday.
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Deleted
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May 10, 2024 19:24:46 GMT
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Post by Deleted on Dec 31, 2017 3:37:48 GMT
I'd say if the tweaks significantly change the flavor profile of the recipe then it is no longer ______'s recipe.
So, changing the smashed garlic for minced garlic doesn't change the flavor profile. Nor does changing whole red pepper for pepper flakes.
But the addition of Lea & Perrins and pepperoncini does start to change the flavor profile. I normally make it by the recipe but sometimes I'll use 3/4 cup of beer (flat beer is fine) instead of water.
1 (1.25 oz) envelope dry onion soup mix 1 t. oregano 1 t. red pepper flakes 1 t. basil 1 t. dried parsley 1 large clove garlic, smashed 3/4 cup water
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Post by Zee on Dec 31, 2017 3:39:44 GMT
Idk why other than I don't really eat a lot of beef and I hate using the crock pot other than as a warmer, because I always forget to get things set up early enough and it takes too long.
Is there an IP version?
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Post by lucyg on Dec 31, 2017 3:53:40 GMT
Chuck roast is on sale this week so I'm planning to make this tomorrow. I don't care about the onion soup mix, I love this stuff and so does everyone in my family including the (normally) organic-only eaters.
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Post by bothmykidsrbrats on Dec 31, 2017 4:32:31 GMT
I make it as the recipe was written, and it is request by my family as "Can you make that peas Italian beef?" I serve it with provolone cheese, pepperoncinis, and homemade hot giardiniera, on toasted rolls. DH and DS like to add an extra shake of crushed red pepper. I make it about every other month, and it's on the menu for Monday.
I think changing more than one thing about a recipe makes it a different recipe. I don't count adding more or less of a spice as a real change; just a personal taste preference, but omitting or adding more than one spice or ingredient would lean it towards a spin off of another recipe.
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Post by mcscrapper on Dec 31, 2017 4:42:49 GMT
I make it as the recipe was written, and it is request by my family as "Can you make that peas Italian beef?" I serve it with provolone cheese, pepperoncinis, and homemade hot giardiniera, on toasted rolls. DH and DS like to add an extra shake of crushed red pepper. I make it about every other month, and it's on the menu for Monday. I think changing more than one thing about a recipe makes it a different recipe. I don't count adding more or less of a spice as a real change; just a personal taste preference, but omitting or adding more than one spice or ingredient would lean it towards a spin off of another recipe. This is pretty close to what I do. I also get asked to make that "Italian meat stuff" for crowds and I almost always oblige. I add the pepperonis and some of the juices from that and maybe a beer. We toast the Italian sandwich rolls or other dense roll and slap some provolone on there and maybe some roasted red peppers. So good! I love the gardiniera with these too! I'm thinking about trying this in my IP next week or week after. if anyone has any tried-n-true method, let us know! SaveSave
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Post by burningfeather on Dec 31, 2017 4:51:12 GMT
I've made it in the IP and really no difference except in timing. It just needs to be cooked until it's shreddable. I've found that that timing varies between various pieces of roast. I think it depends a lot on how much marbling is in the meat.
I season mine on the heavy side, so if I recall correctly without looking, I think it calls for a 3 lb roast and I typically get one that is closer to 4.5 or 5 lbs, but I double the seasonings except maybe the red pepper flakes, depending on who I am serving it to.
DH likes it served on hard rolls. I prefer mine on soft (except I don't get to eat much bread these days so boo-hoo . . . )
And I wish I had thought to pick up a roast today so I could make it for a NYE party we're going to tomorrow night. I struggled with what to take. I'm not sure I've ever made it to serve to any of our neighbors since we moved here.
Also, as much as I would love to take full credit for it, it came from a very local cookbook I bought a million years ago called "Six Ingredients, Five Minutes, or For-get It." It's my very favorite cookbook of all time because it's such uncomplicated food.
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Post by gale w on Dec 31, 2017 6:14:20 GMT
I make it a lot. I don't use envelopes of soup mix so I make a copycat version but otherwise I make it as it's written.
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Post by Katiepotatie on Dec 31, 2017 8:25:12 GMT
Would you share the copycat version of the onion soup?
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Post by pattyraindrops on Dec 31, 2017 8:45:31 GMT
Enablers!
I'm hoping I have a roast in the freezer now.
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Post by cindosha on Dec 31, 2017 12:13:22 GMT
This is how I make mine:
4-5 lb chuck roast 1 onion diced or sliced (it pretty much disintegrates so it doesn't matter) 1 carton of beef broth 1can of beer (not flat) 1jar pepperoncini juice and all Garlic salt Pepper
Rub the roast with garlic salt and pepper and sear on all sides in a Dutch oven. Remove roast and sauté onions. Add roast back along with broth, beer and pepperoncini with juice. Cover and bake for 3-4 hours in oven at 300 degrees.
I just got an instant pot for Christmas so I plan on trying it in there soon.
Cindy
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peaname
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Aug 16, 2014 23:15:53 GMT
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Post by peaname on Dec 31, 2017 13:13:44 GMT
I've made it and I'm wondering if anyone has converted it for the instant pot!
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Post by Spongemom Scrappants on Dec 31, 2017 13:39:40 GMT
Well, I'll just have to admit I've never made it. I've never bought an InstaPot either. Do I have to turn in my pea card or can I remain on a provisional basis?
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Post by Merge on Dec 31, 2017 13:45:12 GMT
Well, I'll just have to admit I've never made it. I've never bought an InstaPot either. Do I have to turn in my pea card or can I remain on a provisional basis? It's OK; you can stay. I've actually never made this recipe due to the onion soup! It does sound good, though.
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Loydene
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Post by Loydene on Dec 31, 2017 15:03:02 GMT
I made it. Didn't care for it. Travesty, I know -- but I'll stick with my original roast recipe.
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Post by mlynn on Dec 31, 2017 15:33:05 GMT
Idk why other than I don't really eat a lot of beef and I hate using the crock pot other than as a warmer, because I always forget to get things set up early enough and it takes too long. Is there an IP version? We made it (in the Instant Pot) and did not particularly like it, but it was OK. We had shared it with my neighbor. One day I was chatting with her and her friend when she told her friend that it was the best pot roast she had ever had in her life. @z*G, To convert a recipe, I just look for an IP recipe that uses the same meat and use that cooktime. I also look at the quantity of liquid and consider adjusting that - sometimes up and sometimes down.
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FurryP
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Post by FurryP on Dec 31, 2017 16:05:23 GMT
What is the issue with the onion soup mix that some have a problem with? Is this another item I should stay away from, or is it just the taste?
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quiltedbrain
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Jun 26, 2014 3:34:53 GMT
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Post by quiltedbrain on Dec 31, 2017 16:07:22 GMT
Onion soup mix was something I never used before BF’s Italian Beef recipe, so I googled for a diy recipe. Here’s the one I use: www.geniuskitchen.com/recipe/homemade-dry-onion-soup-mix-110331Also, I’ve made it using a venison roast rather than beef and it is equally yummy! My step father is a hunter and saves a roast for us to have every year as part of our Thanksgiving because he likes it so much.
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iluvpink
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Post by iluvpink on Dec 31, 2017 16:18:06 GMT
I haven't made it in a while, I keep meaning to. I need to keep an eye out for chuck roast on sale.
I think I follow the recipe exactly except for lightening up the red pepper flakes as we're all wimps when it comes to spicy heat.
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Post by just PEAchy on Dec 31, 2017 16:19:37 GMT
I make Italian Beef all the time, but I use a different recipe that everyone I've ever made it for loves. It's really not all that different (even uses a dry mix) but I figure why change? Here is is, if anyone's interested. Mix together I packet dry Italian salad dressing mix, 1-2 cans diced green chilies and 3/4 c. water. Pour over any type of roast and cook in crockpot 5-6 hours.
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Post by meriannj on Dec 31, 2017 16:28:14 GMT
I make Italian Beef all the time, but I use a different recipe that everyone I've ever made it for loves. It's really not all that different (even uses a dry mix) but I figure why change? Here is is, if anyone's interested. Mix together I packet dry Italian salad dressing mix, 1-2 cans diced green chilies and 3/4 c. water. Pour over any type of roast and cook in crockpot 5-6 hours. This is how I do mine but I swap pepperocinis for green chilies and add a sliced onion in the last hour. I serve it on rolls with provolone. YUMMY!
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Deleted
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May 10, 2024 19:24:46 GMT
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Post by Deleted on Dec 31, 2017 16:42:46 GMT
What is the issue with the onion soup mix that some have a problem with? Is this another item I should stay away from, or is it just the taste? The issue is that is my husband's mother's secret recipe and I must eliminate anybody who uses it! Lol. But I think that it is a package mix full of salt is a problem for some people.
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GiantsFan
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Post by GiantsFan on Dec 31, 2017 16:47:25 GMT
I made it. Didn't care for it. Travesty, I know -- but I'll stick with my original roast recipe.
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moodyblue
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Post by moodyblue on Dec 31, 2017 16:55:45 GMT
Also, as much as I would love to take full credit for it, it came from a very local cookbook I bought a million years ago called "Six Ingredients, Five Minutes, or For-get It." It's my very favorite cookbook of all time because it's such uncomplicated food. Oh wow, I think I still have that same cookbook somewhere. I need to look for it.
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Post by papercrafteradvocate on Dec 31, 2017 17:03:56 GMT
Progresso French Onion soup is a good sub for the dry onion mix
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ellen
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Post by ellen on Dec 31, 2017 17:11:49 GMT
I have never made it. If I'm going to make shredded roast sandwiches I am more likely to make pulled pork or use a porketta roast - it's kind of a regional thing.
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Post by iamkristinl16 on Dec 31, 2017 17:18:35 GMT
Is rump roast good to use in this recipe?
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Post by snugglebutter on Dec 31, 2017 17:27:14 GMT
onion soup mix recipe - I use this for the soup mix. My only other thing is that I try to use a rump roast. It's a little leaner and I really only like chuck roasts for pot roast.
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Post by burningfeather on Dec 31, 2017 17:32:16 GMT
Also, as much as I would love to take full credit for it, it came from a very local cookbook I bought a million years ago called "Six Ingredients, Five Minutes, or For-get It." It's my very favorite cookbook of all time because it's such uncomplicated food. Oh wow, I think I still have that same cookbook somewhere. I need to look for it. What a funny coincidence! Mine is so tattered and stained. It's a treasure.
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