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FeChef

FeChef

I did this for hot beef sandwiches with a crock pot. I left it on low for a few weeks. It definitely got more concentrated as the days went on. It was better when it was getting low on liquids, but you have to top it off every other day to keep it from burning up into nothing. Im pretty sure places like Italian beef in Chicago and Brennan and Carr in NY use the forever method.

FeChef

FeChef

I did this for hot beef sandwiches with a crock pot. I left it on low for a few weeks. It definitely got more concentrated as the days went on. It was better when it was getting low on liquids, but you have to top it off every other day to keep it from burning up into nothing.

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