Italian Beef Sandwiches, and other Super Bowl- Type Food

I must admit that I don't watch very much football. I grew up in a 49er household, and that's pretty much the only football I'll watch, and even then I kind of daze in and out unless it's a rather exciting game. I did watch last week's game, and followed along until the bitter end.

when we lost.

That said, I'm a sucker for parties, and for hearty comfort food. We aren't hosting a super bowl party this year because 1) it snuck up on me, and 2) I'm not even sure exactly who is playing. Those East Coast teams all look/sound the same to me.

(~~ ducking~~)

BUT! You should TOTALLY have a party. And make these sandwiches. Because they rock.

The Ingredients.
serves 8-10 for sandwiches, 6 if spooned over rice

3 to 4 pound beef rump roast

1 onion, sliced in rings

2 tablespoons dried oregano

2 tablespoons dried basil

1 teaspoon cayenne pepper

1 teaspoon kosher salt

1/2 teaspoon anise

1 (14.5-ounce) can whole tomatoes (undrained)

1 (12-ounce) bottle beer (Redbridge, by Anheuser Busch is gluten free)

8 hoagie rolls (I use gluten free bread)

8 slices of mozzarella cheese

The Directions.

Use a 6-quart slow cooker. Put the meat into your cooker (frozen is okay). Top with sliced onion, and all the dried herbs and spices. It will seem like there are way too many herbs—try not to worry. Add the entire can of tomatoes and bottle of beer. Cover and cook on low for 8 hours, or until meat shreds easily with two large forks. Shred the meat completely, and stir well.

Serve on toasted rolls with melted mozzarella cheese.

The french bread shown here is gluten free--it's from the Against The Grain Gourmet, and comes frozen. I can only find it at one of our fancyish family-owned grocery stores, but there are distribution phone numbers on their website.

All I did was thaw the bread, slice it down the middle, then bake for 10-12 minutes at 350 degrees. Once the bread felt toasty, and the cheese was melty, I took it out.

The Verdict.

Having a party? This is a fantastic pot-luck meal, or game day feast. The resulting meat is fall-apart tender and nicely seasoned. The cayenne provides a bit of a kick, but not enough to bother sensitive palates. If you’d like more heat, sliced pickled jalapeƱo peppers works great as an additional sandwich topping. I sent the leftover meat home with my friend Sharyl, and she reported back that her three kids LOVED their sandwiches the next day.

other rocking sandwiches and football-type fare:

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