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Slow Cooker Italian Beef for Sandwiches
Reviews:
July 28, 2004

While the beef was moist and tender, there was way too much salt and pepper to make the broth suitable for dipping. I ended up diluting it with about 2 cups of water. Next time I'll eliminate the salt (canned broth is salty enough)and cut the ground pepper in half. Otherwise, the Italian beef taste was definitely there and very good. For the person in Phoenix, try Luke's at 16th Street and Indian School for their Italian beef. It's the closest thing I've found to the real stuff. A suggestion for another reviewer: If you want the beef sliced rather than shredded, make it the day before. After a night in the fridge, slice it across the grain and gently warm it in the broth.

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