Here in Houston, I can't just walk around the corner and get a good Italian beef sandwich or a polish. I can't find a good Chicago style pizza either. While that might be good for my heart, my soul misses that wonderful food!
The good thing about traveling is getting a regional "take" on different food. The bad thing about it is that you can't take all that good food home with you!
I am convinced that once you head North or East of Texas, you aren't going to be able to find out-of-this-world Tex Mex food. This place has spoiled me for Mexican food. I guess I'll have to stay here. :)
Here in Houston, I can't just walk around the corner and get a good Italian beef sandwich or a polish. I can't find a good Chicago style pizza either.OK OK.. stop whining.. LOL. You can have a fabulous beef sandwich any time you want one just follow this recipe:
Chicago Italian Beef Sandwiches
1) In a medium pot over medium to high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion salt
- 5 Beef bouillon cubes dissolved in 3 cups boiling water
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 bay leaf
- Red pepper flakes to taste
- 1/2 cup pure olive oil
- 5 lb. rump roast (or utility beef roast, as in bottom round)
leaf and oil.
2) Stir well and bring just to a boil.
3) Place roast in a slow cooker (or roaster, at 275 F), and pour mixture over the roast.
4) Cover and cook on low setting for 10 to 12 hours or high setting for 4 to 5 hours.
5) Remove bay leaf and slice the beef paper thin
6) Drain the beef juice, and even add more beef or even chicken broth to extend ( au .. jus, meaning “with broth” ).. and drench the beef in the au jus and fill the bread..
Add a heaping dollop of Hot Jardiniere peppers. Serve on warm crusty Italian bread or rolls.
This is easily frozen and wonderful the following day.. ENJOY