Hot & Spicy Italian Drip Beef

Name: Hot & Spicy Italian Drip Beef
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 16
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams fluid Beef Stock; 1 can 28 Ounce Crushed Tomatoes; 16 ounces jar Hot Cherry Peppers, Drained; 2 whole Chuck Roasts (2 1/2 To 3 Pounds Each); 1 Provolone OR Mozzarella Cheese; 2 Tbsps Olive Oil; 16 servings Salt And Pepper

Hot & Spicy Italian Drip Beef is a gluten free and primal main course. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 16. One portion of this dish contains approximately 23g of protein, 15g of fat, and a total of 252 calories. Head to the store and pick up fluid beef stock, chuck roasts, mozzarella cheese, and a few other things to make it today. To use up the cherry you could follow this main course with the Fresh Cherry Scones as a dessert. From preparation to the plate, this recipe takes around 4 hours and 5 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

***NOTE: This recipe can easily be halved!Preheat oven to 300 degrees.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Beef Chuck Roast

Olive Oil

Equipment you will use

Dutch Oven

Remove roasts from pot and set aside on a plate.Reduce heat to medium.

Equipment you will use

Pot

Pour in beef stock, whisking to scrape the bottom of the pan.

Ingredients you will need

Beef Stock

Equipment you will use

Whisk

Frying 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.

Ingredients you will need

Hot Cherry Pepper

Crushed Tomatoes

Peperoncini

Peppers

Juice

Equipment you will use

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.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Oven

Pot

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.

Ingredients you will need

Potato

Pasta

Peppers

Cheese

Roll

Equipment you will use

Slotted Spoon

Equipment

Ingredients

Servings:

907grams

fluid Beef Stock 1can

28 Ounce Crushed Tomatoes 16ounces

jar Hot Cherry Peppers, Drained 2

whole Chuck Roasts (2 1/2 To 3 Pounds Each)1

Provolone OR Mozzarella Cheese 2Tbsps

Olive Oil 16servings

Salt And Pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole Chianti Classico Riserva ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.