Had a thought

R

ricksegers

Full Fledged Farker
Joined
Aug 11, 2003
Location
Island...
and I know that's dangerous.

My wife and love Italian beef. We have a recipe that works great but I have been wondering about doing Mexican beef. Same concept just using chili powder, cumin and other spices in place of the Italian spices. I am hoping the brethren can offer some thoughts on before I jump off and do it.
 
Strangely enough I did an eye of round roast Sunday - perfectly pink and juicy in the middle and tender as all get out when sliced about 1/16" to 1/8", just for sandwiches. There's still about three pounds left, plenty of juice, and the only flavoring I used for the roast itself was Simply Marvelous Pecan for the rub so I'm really liking this thread and look forward to more comments.
 
Rick I would love to have your Italian beef recipe if you are up to sharing it with us.
 
I know that I've not been here for very long, but I do have a recommendation: use fresh cumin, not the pre-ground stuff. Heat up a small skillet, toast a tablespoon or more for about 30 seconds over a medium flame, then grind it yourself- the flavor is TOTALLY superior to the other stuff, by lightyears!

Oh, and another thing- if you have the time, ditto on the Italian recipe! :-D
 
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