A big slice of beef chuck spent the night here on low with a half bottle of red wine, a big onion, lots of sliced garlic, dry basil, onion powder, garlic powder, juice from a jar of pepperoncini and several of those same peppers. It can be called Italian beef with those ingredients but I’m thinking that with other spices it could be something else, e.g., Tex-Mex beef for a bunch of tacos.
It takes a robust roll to stand up to the juice. Naturally I don’t have any, so here it is over mashed Yukon gold potatoes. I think we will have it over noodles today.