Giardiniera is done. Beef is cooking, for got to take picture before adding apples, jardinairah, and chili's, so you will have to take my word for it. About a 2lbs piece of the USDA Select Strip Roast. My dilemma...not sure how well they cook it? I have not made it since Pasadena, and I know it is not cooked till fork tender or it could never be sliced. Oh well, will give it an other hour, cool and slice. I expect the chili relish to be hot when I am finished, no problem with that. But...I did not think through how hot it was going to make the Italian Beef juice. You lika da juice?
I cooked it till no pink, but still very stiff. All sliced and ready to go. Chili jam is all done, medium heat. Was gonna do Italian Beef, but SIL brought over some tomatoes, so I went BLT and fries instead!
You gonna do a tutorial on the italian beef and the chili jam?
Ever use Mortadella? Love that on an Italian