Pepperoncini Beef Sandwiches

This is from Our Best Bites. Which I'm a huge fan of. This one interested me because I love pepperoncini's. It was good. Reminded me of Corned Beef Sandwiches.

Pepperoncini Beef Sandwiches
Recipe adapted by Our Best Bites from Allrecipes

1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Corned Beef with Cabbage

Did anyone else have this growing up? I love this meal. Especially the cabbage! My friend MaryRuth put this up and I was so glad, because I need step by step instructions sometimes. Like the first time I make something. That helps. This recipe is on AllRecipes.com. Happy St. Patrick's Day!

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and julienned
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Old-Time Beef Stew

I've been going through a recipe book my mom gave all of us when I was first married. I think she got tired of me calling and asking for all my favorite recipes all the time. This is one that I really like. And once I left out the onions Matt liked it too.

2 lbs beef chuck, cut into 1/2 inch cubes - (I usually buy a small back of pre-cut beef stew meat. Cause I'm lazy like that.)
2 Tbsp. oil
1 tsp. Worcestershire sauce (I omit this.)
1 clove garlic
1 medium onion, sliced
1-2 bay leaves
1 Tbsp. salt
1 tsp. sugar
1/4 pepper
8 carrots, peeled and sliced or 1 pkg. baby carrots
6 potatoes, peeled and cubed
2 Tbsp. flour

--In large pot, thoroughly brown meat in oil. Add two cups hot water and next 7 ingredients. Cover; simmer 1 1/2 hours hours, stirring occasionally to keep from sticking. Remove bay leaf and garlic. Add vegetables. Cover and cook 30-45 minutes, or until vegetables are tender. Serves 6-8.

For Gravy: Skim most of fat from liquid; measure 1 3/4 cup liquid. Combine 1/4 cup water and 2 Tbsp. flour until smooth. Stir slowly into hot liquid. Cook and stir until bubbly, continue for three minutes. Stir into vegetable mixture.