Red Meat

Tuscan Herb Italian Beef Sandwich Recipe | The Olive Crush

Tuscan Herb Italian Beef Sandwich

by The Olive Crush

Tuscan Herb Italian Beef Sandwich Recipe | The Olive Crush
 
Try these delicious Chicago-style Italian beef sandwiches with our Tuscan Herb Olive Oil.

Tuscan Herb Roasted Italian Beef Sandwiches
Serves 10
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Cook Time
3 hr 20 min
Cook Time
3 hr 20 min
Ingredients
  1. 5-6 lb. Boneless beef roast (sirloin, round, or chuck roast) with fat trimmed
  2. 12 cloves garlic, halved
  3. 1 tsp dried oregano
  4. 1 tsp dried red pepper flakes
  5. Alaea Hawaiian Sea Salt & freshly ground black pepper
  6. 1/4 cup Tuscan Herb Olive Oil
  7. 2 cups beef stock or broth
  8. 3 Green bell peppers
  9. Italian bread - sliced lengthwise
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut 24 slits into all sides of the roast and insert garlic halves into each slit.
  3. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt.
  4. Place the roast onto a rack set in a roasting pan. Roast in the center of the oven for 20 minutes, then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 degrees.
  5. Slow roast for an additional 3 hours covered with foil.
  6. Set aside the remaining roasting broth.
  7. Slice it into paper thin pieces.
  8. Serve the warm sliced meat on sturdy rolls (Italian bread) with green peppers and a drizzle of Tuscan Herb Olive Oil, dunked into the seasoned roasting broth.
Notes
  1. Traditional Chicago-style sandwiches call for green bell peppers, but these sandwiches are delicious with many other peppers and vegetables (pickled or fresh!)
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Whole Spice Alaea Hawaiian Sea Salt Jar
    Whole Spice Alaea Hawaiian Sea Salt Jar
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    Seasonings Alaea Hawaiian Sea Salt $7.50
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    Alaea Hawaiian Sea Salt is rich in trace minerals. Considered a traditional Hawaiian table salt and used in dishes like kahlua pork and ahi tuna poki, this salt contains a small amount of red Hawaiian clay – enriching it with iron oxide. Use this salt for cooking, grilling, roasting, and as a finishing salt.

    Ingredients: Alaea Hawaiian Sea Salt

  • Tuscan Herb Olive Oil | The Olive Crush
    Tuscan Herb Olive Oil | The Olive Crush
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    Extra Virgin Olive Oils Tuscan Herb Olive Oil $11.99 – $15.99
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    Our Tuscan Herb Olive Oil is an amazing proprietary blend of several herbs including Oregano, Basil, Garlic, and Rosemary. A total of 6 different herbs were selected, and then their essential oils were added in a precise ratio to a very high quality Olive Oil. The result: a superior Bread Dipping and Seasoning Oil that exhibits a superlative balance of fresh herb flavors. This is one our best-sellers!
     
    Tip: Pour it straight from the bottle for bread dipping, and to season grilled or roasted vegetables, meats and potatoes. Drizzle it on, after cooking or grilling to release the maximum amount of flavor. For a quick herb salad dressing, mix it 2 or 3 to one with our Premium White, Sicilian Lemon White, Aceto Balsamico di Modena 4 Leaf or even our Fig Balsamic Vinegar.

Beanless Slowcooker Chili Recipe | The Olive Crush

Beanless Slowcooker Chili

by The Olive Crush

Beanless Slowcooker Chili Recipe | The Olive Crush
 
Slowcooker chili is great to warm you up during the chilly weather. This recipe is perfect for those days, and also for chili cook-offs and the Super Bowl!

Slowcooker Chili
Serves 6
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Prep Time
30 min
Cook Time
6 hr
Prep Time
30 min
Cook Time
6 hr
Ingredients
  1. 1/4 cup chili powder
  2. 3/4 teaspoon ground cinnamon
  3. 2 teaspoons dried oregano, crumbled between your fingers
  4. 3 bay leaves
  5. 2 teaspoons brown sugar (light or dark)
  6. 4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes
  7. 1 teaspoon freshly ground black pepper
  8. 2 1/2 tablespoons kosher salt
  9. 3 tablespoons Cilantro and Roasted Onion Olive Oil
  10. 3 medium onions, coarsely chopped (about 4 cups)
  11. 1 1/2 cups chopped celery, including leaves
  12. 6 cloves garlic, roughly chopped
  13. 2 jalapeño chiles, roughly chopped (optional)
  14. One 12-ounce bottle dark beer
  15. 2 tablespoons tomato paste
  16. One 28-ounce can crushed tomatoes
  17. 1 ounce semisweet chocolate, coarsely chopped
  18. 3 tablespoons masa harina (corn flour, not cornstarch)
  19. 1/2 cup chopped fresh cilantro leaves
  20. 1/2 cup chopped fresh parley leaves
For Garnish
  1. Grated cheddar cheese
  2. Chopped green onion
  3. Greek yogurt (or sour cream)
Instructions
  1. Combine the chili powder, cinnamon, oregano, bay leaves, and brown sugar in a small bowl, then set the spice mixture aside.
  2. Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
  3. Heat 2 tablespoons of Cilantro and Roasted Onion Olive Oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker.
  4. Repeat with the remaining beef, adding the remaining Cilantro and Roasted Onion Olive Oil between batches as necessary.
  5. Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes.
  6. Add the garlic, jalapeños, and spice mixture and cook for 1 minute longer.
  7. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes.
  8. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker.
  9. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender.
  10. Remove the bay leaves and stir in the cilantro and parsley.
  11. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and Greek yogurt.
Notes
  1. Leftover chili may thicken up and need to be reheated with a little low-sodium broth.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Balsamic Burger Recipe | The Olive Crush

Balsamic Burgers

by The Olive Crush

Balsamic Burger Recipe | The Olive Crush
 
Try a different flavor of hamburger with this recipe using our 18 Year Old Traditional Balsamic Vinegar and Whole Spice steak seasoning!

Balsamic Burgers
Serves 4
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Ingredients
  1. 1 lb lean ground beef (or ground turkey)
  2. 2 tablespoons 18 Year Old Traditional Balsamic Vinegar
  3. 1 tablespoon Whole Spice Steak Seasoning
  4. 1/2 cup Panko bread crumbs
  5. 1 egg
  6. Garlic Olive Oil
  7. 4 slices of cheese
  8. 4 hamburger buns
  9. 2 cups greens
Instructions
  1. Combine meat, seasoning, 18 Year Old Traditional Balsamic Vinegar, Panko bread crumbs and egg. Once mixed, form into patties.
  2. Place patties on the grill or in a pan on the stove and cook thoroughly.
  3. Brush Garlic Olive Oil on the the inside of the buns and set on grill/pan until warm or slightly toasted.
  4. Add cheese and greens to each burger and serve.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak

by The Olive Crush

Hold onto summer a bit longer with this delicious, sweet rib-eye steak recipe. Our pomegranate balsamic vinegar and garlic olive oil will make this delicious steak a household favorite!

Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak
Serves 4
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Ingredients
  1. 1/3 cup Pomegranate Balsamic Vinegar
  2. 1/4 cup Garlic Olive Oil
  3. 1 tablespoon Dijon style mustard
  4. 2 teaspoons kosher salt or sea salt
  5. 4 rib-eye steaks
Instructions
  1. Prepare the grill or broiler.
  2. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly.
  3. Slowly drizzle on the olive oil, whisking quickly and continuously. The marinade should become thick and emulsified.
  4. In a sealable container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade.
  5. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
  6. After marinated, grill or broil the steaks.
  7. After cooking, leave the steaks to sit, loosely covered at room temperature for 10 minutes before serving.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Garlic Olive Oil | The Olive Crush
    Garlic Olive Oil | The Olive Crush
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    Extra Virgin Olive Oils Garlic Olive Oil $11.99 – $15.99
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    The traditional blend of rich roasted garlic and exquisite olive oil brought to a new level. This EVOO has the essence of fresh garlic added. It is so rich; it tastes like slow roasted garlic and is sure to please all Garlic Lovers! Garlic flavored extra virgin olive oil is an excellent all around choice for cooking.
     
    Tip: Especially flavorful with salad, vegetables, bread, pasta, seafood, chicken, and red meat. Mix with fresh herbs for dipping and wherever a clean light garlic flavor accompanying mild oil is desired.

  • Pomegranate Balsamic Vinegar | The Olive Crush
    Pomegranate Balsamic Vinegar | The Olive Crush
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    Balsamic Vinegars Pomegranate Balsamic Vinegar $11.99 – $15.99
    Add to Wishlist

    This balsamic lends its deep rich flavors and crisp acidity to create a complex yet excellently balanced dressing and condiment. Research is continually demonstrating the healthy attributes of the pomegranate fruit, and this is the tastiest way to enjoy those benefits.
     
    Tip: The intense sweet-tart flavor of the pomegranate is a perfect match for hearty meats like lamb and duck. Use alone, or whisked together with your favorite oil over a mixed green salad with pomegranate seeds, toasted nuts and feta cheese.