Thursday, April 29, 2010

Pioneer Woman's Italian Drip Beef

Have you ever heard someone that really loves Italian beef talk about it? It’s like they’ve found the Holy Grail. I believe it was Super Bowl Sunday (I know, I know. I can’t believe it’s taken me this long to tell you about it either!) that the stars aligned just perfectly and I experienced the wonder that is called “Italian Drip Beef." All I can say to you is … Oh my! It is pretty darn close to Nirvana. (Of course in my book that description explains potatoes. But that’s another post for another time. You are already well aware of my potato passion.)

This wonder called “Italian Drip Beef” came to me by way of one of my most favorite bloggers, Ree Drummond, aka: the Pioneer Woman. Her blog is amazing. She is amazing. And the Italian Drip Beef? Three words: Sweet ... Baby ... Jesus! And the recipe is so stinkin’ easy you won’t even believe it!

Bob and I absolutely devoured these heavenly sandwiches, between oohs and ahhs and juice dripping down our chins! And then last month, when Chef Tony came to visit (yeah, I’m talkin’ Hawaii Chef!), I made these for the night he arrived. He flipped over these!

Now, it takes guts to cook for a chef. The afternoon he arrived I had told Brooke (Hot Mom) that I was making dinner for Tony. Her eyes got huge and she asked me, “Aren’t you nervous cooking for a chef?” Well, I wasn’t so much before she said that! So, I was a happy girl when they were such a hit with him! Oh, but I digress, you're waiting for a recipe, aren’t you?

Like I said, the recipe comes from the Pioneer Woman. Her photography is amazing, and she posts step-by-step photographs that are just beautiful. So how dare I post my pitiful by comparison photos? Um, let’s just look at the recipe and not talk about that … okay? I promise you that if you make this, you’ll forget all about my lack of photographic skills and just be oh-so-thankful that you read Dishing-It-Up Columbus! I promise.

As Ree says, "The cast of characters"

Put roast into the your slow cooker and add the consomme and Italian seasoning ...

... salt ...

... peppers and juice ...

... and it cooks and cooks, and the house smells like you won't even believe, and you don't know if you can wait, and then it looks like this! Of course, that is after you have shredded the beef and removed as much of the fat as you can and are ready to make your sandwich! Oh, I want some right now!

So you have buttered your buns (haha!) and toasted them in a skillet (ouch!) and you load this luscious beef onto the bottom of the bun. Make absolutely sure that you have peppers on there, too! Then, cover it with provolone cheese and put it under the broiler. This is what you get!

Oh dear, I think I just salivated on my keyboard! Don't those look absolutely delicious? Top them with the other half of the bun and serve with a side of the juice for dipping. Holy moly, have you got a sandwich or what! Here's a close up.

Are you with me still? Is your stomach growling, are you drooling? Yeah, me too! Dig in, close your eyes and experience the wonder of "Italian Drip Beef". Thank you, Ree :-)

Italian Drip BeefThe Pioneer Woman

Prep Time: 5 Minutes, Cook Time: 6 Hours, Difficulty: Easy, Servings: 10


• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
• 1 can Beef Consomme Or Beef Broth
• 3 Tablespoons (heaping) Italian Seasoning
• 1 teaspoon Salt
• ¼ cups Water
• ½ jars (16 Oz) Pepperoncini Peppers, with Juice
• Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart.

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

*P.S. I know the recipe says to do it in the oven. I just did mine in the slow cooker for convenience. I did a 4 pound roast and it took about 4 hours.

Wednesday, April 21, 2010

Tora - True Comfort Food

When I came home from the hospital last night, all I wanted was some “comfort food”. Because believe you me, the care that you get at Riverside Hospital is the best; but the food definitely is not!

I’d been in Riverside for five days. Bob and the nurses did what they could to get things for me to eat that would interest me. I didn’t have much interest in food (now you know I was sick!). One dear nurse, Amy, even went down to the cafeteria late at night and brought me back an awesome burger and potato wedges! Everyone was so good to me.

So when we got home last night and it came to deciding on dinner, my vote went to Tora. I already knew their ramen was wonderful. I decided to try something different, though. I went with the Yakiudon with shrimp. The menu description is “thick flour noodle stir-fried with vegetables, served with miso soup”. The miso soup was clean and flavorful. The bits of tofu were just perfect. The Yakiudon was incredible. It was abundant with shrimp and vegetables and had a delicious creamy sauce that made me want to lick the bowl. I loved it and will most definitely order it again.

Bob opted for the Yakisoba with beef. I tasted his and it was so good I almost wished I’d gotten that! The noodles were thin egg noodles that soaked up the rich beefy broth. The thin slices of beef were wonderfully tender and delicious! I made some lemon and ginger tea to go with it and the whole meal was absolutely perfectly comforting. Just what I needed!

Many thanks to Chef Kim and all of the staff at Tora for my dinner last night. And as always, thank you Han for your hospitality.