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Original Homemade Italian Beef

Reviewed: Mar. 9, 2014
This was really good. The French bread is a MUST. Any kind of soft bread like a hamburger bun or a soft hoagie will just get soggy and turn to mush. French bread is perfect for sopping up all of that delicious juice and it doesn't turn to mush in your hands while you're trying to eat it. I followed the recipe but made the following changes. I added two packets of no-sodium beef bouillon to the first cup of water, and only two packets of Italian dressing. Halfway through cooking, I took the meat out and shredded it. Added another pack of no-sodium bouillon, about a half cup of water and half of a third Italian dressing packet. I kept sprinkling it to taste. I cooked it from 11am until around 7pm, occasionally stirring and checking the broth to make sure it was not overly salty. It was perfect! The bouillon adds a good richness to the broth. Also, I added the entire jar of peppers with their juice, but I pulled the stems off first. This was a hit, will definitely make it again.
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