Italian Beef – The Real Way
Here’s another BBF Grassfed Beef braising recipe that produces fall apart tender meat and flavorful broth. Served over the best crusty bread you can bake or procure, an Italian Beef sandwich is one of our favorite, easy meals. The best cut for Italian Beef is Brisket but you can also substitute an Arm or Chuck Roast. These less tender cuts are transformed into fall apart, tender beef after a low, slow braise on the stove, crock pot or a short spell in an Instant Pot.
We use one quart of water for every pound of meat and bone used in this recipe so note the beef meat and bone weights before discarding the paper wrappings.
1 BBF Beef Brisket, Chuck or Arm Roast
1 BBF Beef Knuckle Bone
1 BBF Beef Marrow Bone
2 – 3 Onions, peeled, cut in half
Fresh Garlic, 2 or 3 cloves, peeled, coarsely chopped
Fresh or Dried Herbs – Oregano, Basil, Thyme, Sage
Coarsely cracked peppercorns
Cut thawed beef cut into 3 or 4 pieces. Season well on all sides with salt, pepper and garlic granules – our standard three seasoning blend. Season Knuckle bone if using.
Heat heavy soup pot and add high heat safe fat. Add seasoned beef pieces and brown on all sides. Remove or push to the side and brown Knuckle bone. Once browning is complete, add Marrow Bone, if using, and 1 quart of water for every pound of meat and bone used. Add halved onions, garlic, coarsely chopped fresh herbs or crumbled dried and a few coarsely cracked peppercorns. Allow to cook on a low simmer, partially covered, until beef is fall apart tender – 2+ hours. Taste broth for seasoning – it will likely need salt.
You now have two wonderful results from the braise – delicious tender meat and rich beef broth.
For an Italian Beef Sandwich, shred a portion of beef and serve over warmed crusty bread. Broth can be served right over the top or on the side as a dip. We top our sandwich with a favorite tangy raw ferment like Dill Pickles or Immunichi.