Pioneer Womans Italian Drip Beef Recipes

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PIONEER WOMAN'S HOT & SPICY ITALIAN DRIP BEEF



Pioneer Woman's Hot & Spicy Italian Drip Beef image

Perfect for a cold winter day! Spice it up or down, depending upon your tastes. We like it SPICY and served with fresh mozzarella cheese over toasted ciabatta rolls. So good! Preparation on this is super easy, but allow plenty of time for cooking.

Provided by Chef SuzyQ

Categories     Very Low Carbs

Time 4h20m

Yield 16 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
5 -6 lbs chuck roast, whole
salt and pepper
32 ounces beef stock
1 (28 ounce) can crushed tomatoes
1 (16 ounce) jar pepperoncini peppers, With Juice
1 (16 ounce) jar cherry peppers, Drained (hot)
8 ounces pimientos
16 rolls, Buttered & Toasted (optional)
16 slices provolone cheese or 16 slices mozzarella cheese

Steps:

  • ***NOTE: This recipe can easily be halved!
  • Preheat oven to 300 degrees.
  • Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.
  • Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. (NOTE: You can use whatever jarred peppers you like!) Stir to combine, then add the roasts back to the pot.
  • Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it's not, return the pot to the oven for another 30 to 45 minutes, or until it's falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.
  • When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.
  • ***The liquid is quite spicy, but if you use a slotted spoon it will keep it pretty mild.

Nutrition Facts : Calories 352.1, Fat 18.2, SaturatedFat 9, Cholesterol 112.9, Sodium 973.7, Carbohydrate 9.3, Fiber 2, Sugar 3, Protein 39.5

DRIP BEEF, TWO WAYS



Drip Beef, Two Ways image

Drip Beef. To me, the name means Scumptious.

Categories     main dish     meat

Time 6h5m

Yield 10 servings

Number Of Ingredients 10

1 whole 2.5 To 4 Pound Chuck Roast
1/4 c. Butter
1 whole Large Onion, Sliced Thick
3 cloves Garlic, Peeled
1/2 c. Soy Sauce
1 c. Sherry (cooking Sherry Is Fine)
1/2 tsp. Salt
4 c. Water
Toasted, Buttered Deli Rolls
Rosemary, Thyme, Other Spices (optional)

Steps:

  • Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.

ITALIAN BEEF SANDWICHES



Italian Beef Sandwiches image

Giardiniera is an Italian relish of pickled vegetables; in the US, it is very popular in Chicago. Ree's recipe here is a quick version which she serves on sandwiches.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/2 cup shredded carrots
1/2 cup sliced pepperoncini
1/4 cup sliced pickled jalapeños
1/4 cup sliced roasted red peppers
1 tablespoon olive oil
1 tablespoon pepperoncini liquid
1/2 teaspoon garlic powder
Freshly ground black pepper
2 pounds sirloin steak, trimmed of excess fat and frozen for 10 to 15 minutes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons Italian seasoning
2 garlic cloves, minced
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons balsamic vinegar
4 hero rolls, split
12 slices provolone

Steps:

  • For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
  • For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
  • Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
  • Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

DRIP BEEF SANDWICHES



Drip Beef Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h30m

Yield 10 to 12 servings

Number Of Ingredients 9

One 4-pound chuck roast
Salt and black pepper
3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
One 16-ounce jar pepperoncini, juice and all
2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls

Steps:

  • Sprinkle the chuck roast with salt and pepper.
  • Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
  • Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
  • Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
  • To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.

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