ITALIAN BEEF

So easy a stunad (god I hope that’s not more offensive than I mean it) could do it.

Ingredients

32oz Beef STOCK
1 large white onion
1 knob of garlic (peeled) (I’m addicted to garlic, use more or less. Whatevs)
1/4 Tbsp Kosher salt
1/2 Tbsp black pepper
1/2 garlic powder
1 tbsp Italian seasoning
1 jar of Giardiniera (mild or spicy)
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 pack of shaved ribeye
1 Tsp tomato paste

Equipment

1 large pot (Dutch ovens work too)
cutting board
chef’s knife
Tongs (suggested, but not required)
Big spoon for mixing (I’m a little-spoon man, personally)

Start by peeling too much garlic. Pre-peeled is fine. I won’t tell. Cut the white onion into quarters. Pour 32oz of beef stock into a pot over medium-high heat. Bring that to a light boil before adding in all your ingredients. That’s right. All at once. I’m lazy and so are you.

Set over medium heat for 35 minutes, stirring occasionally. Place your beef directly into the pot. Kill the heat just before your preferred doneness and let sit for 3-5 minutes. The residual heat will get it where you want to be. If you cook it all the way, you’ll miss your target. This also gives the shmeat time to soak up more flavor. Remove the herbs before serving.

I’d suggest grabbing some Italian rolls and making a sandwich, but do whatever moves you. I’ve put this shit on nachos before. Crazy.

Unfortunately, I don’t have a lot of time to write these days. I’m a big businessman, but I hope to share the simple things I have time for when I can. I’m not gone. Dad’s just a little busy, sport. We’ll play catch soon.

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