I had a nice piece of sirloin roast left over from my hamburger grinding so I decided to make some Chicago Italian Beef for sandwiches. Not knowing much about this I did an internet search to see what I could find. After looking at a number of different recipes, I found one from Amazing Ribs that looked promising. Since I am watching my salt, I did modify the recipe slightly. I used low-sodium beef stock in lieu of the water and cubes of beef bouillon. I also used 1/4 tsp of Ancho and 1/4 tsp of chipotle chili powder instead of the 1/2 tsp of crushed red pepper. Not sure why I did this but it just seemed right, although not traditional. After if cooled I sliced it up and put it in the frig. Tina can have this on Tuesday when I'm at lodge.
Will post the outcome after I make the sandwiches.
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