Greater Midwest Foodways Alliance

FAMILY HEIRLOOM RECIPES

Illinois State Fair

August 12, 2022

Contestant

Italian Beef
Michael Marchizza, Chatham, Illinois

My mom was Italian, and as such, liked to cook and bake. She was known for her pasta dishes, such as spaghetti or polenta, and also for her baked goods, such as her apple cake or pineapple cake. But for most people, her favorite dish was her Italian beef. Although she mainly made it for holidays and special occasions, it was always a crowd pleaser and a favorite.

She would take a beef roast and prepare it the usual way on day 1, just the right amount of seasoning and slow-cooking it a few hours until it was nice and tender, and easily shredded. Then she would let it sit in its juices overnight. The next day she would add sliced green peppers, au jus, and Italian seasoning, and again let it cook on low for a few hours. When it was ready, she would serve it with crusty hard rolls. The aroma coming out of the kitchen made your mouth water and one couldn’t wait to get a bite of that Italian beef. “Mangial”, she would say. (Eat, in Italian). I hope that I have done her recipe justice. And so I say to you, MangiaI

Contestant

Italian Beef
Michael Marchizza, Chatham, Illinois

4 lb beef roast
Salt and pepper Bay leaf
2 green bell peppers sliced
Package of au jus
Package of Italian seasoning

Season the roast with salt and pepper. Brown the roast, add bay leaf and then bake it in a 325 deg oven for 3-4 hours until tender. Shred the beef, add prepared au jus and prepared Italian seasoning, along with the sliced green peppers. Continue cooking on low for another 2-3 hours.