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Chipped Beef

----- Original Message ----- 
From: "phil" 
Sent: Wednesday, April 13, 2011 11:31 AM
Subject: Looking for recipe for making dried (chipped) beef

> Not the Creamed chipped beef on toast recipe, the actual way to make that 
> dried beef itself. The mahogany brown colored dried beef you used to go to 
> the butcher or deli and have then slice paper thin for making that creamed 
> chipped beef on toast or dried beef logs, etc.
> I know it's probably brined, then smoked and dried, but from what cut of 
> beef? The ones at the deli where we used to buy it when I was a kid were 
> probably a good 6 or 7 pounds finished, and from a single cut of beef. 
> That means a rather large roast to start I'd think. And what's in the 
> brine? How long to smoke versus how long to hang to cure and dry, etc...
> Thanks!
> Phil

Hello Phil,

I had no success finding a recipe for deli-style chipped beef. There doesn't seem to be a specific recipe for "deli style chipped beef". It's not even consistently called "chipped beef" - it's called "dried beef" just as often. As you say, it's marinated, then smoked or simply dried. The cut of beef used would likely vary from cook to cook and also according to what was available. The leaner, the better, I believe. Amish dried beef is supposed to be excellent, but I was not able to locate a recipe for it.

There are plenty of recipes for "dried beef", but this is usually more along the lines of jerky, not like what you describe. Armour sells those little jars of "chipped beef", but I had no success locating a copycat recipe for their product.

There are a couple of recipes on these message board-type sites:

Chipped Beef

Homemade Chipped Beef

Here's one description, also from a message board, that says round roast is used:

"Chipped beef or dried beef, is made by curing, salting, and sometimes smoking an entire beef round roast, before hanging the roast to dry for several weeks. The resulting hard, dry beef is then sliced very thin and used to make chipped beef gravy, and other dried beef recipes."

Wikipedia has an article about it here:
Wiki Chipped Beef

Couple of recipes for homemade dried beef (strips) below.


Dried Beef

Cut lean round steak into thin slices.  You can slice it thinner if it is 
partly frozen.  It is easier to do if you have a thick steak 2 or 3 inches 
thick and then cut with a sharp knife into strips by cutting down and 
across.  Pound the pieces a little using the smallest notched side of the 
meat tenderizer.  Brush both sides of meat with a mixture of a small amount 
of liquid smoke, ground pepper, salt, Accent, sugar, and a little garlic 
powder.  Brush lightly.  Place on a glass baking dish and let set at room 
temperature for 8 hours.  Set oven at lowest temperature possible; spread 
meat on the racks and dry from 6 to 8 hours.  (Better place a sheet of foil 
or cookie sheet to catch any drippings.)
Dried Beef

1 c. soy sauce
1 c. Worcestershire sauce
1 tbsp. black pepper
2 tbsp. onion powder
2 tbsp. garlic powder
1 tbsp. Lawry's seasoning salt
1 tsp. liquid smoke sauce
 Cut meat into thin strips.  Pour mixture over meat and refrigerate for 24 
hours.  Put oven on 150 degrees and leave oven door cracked for 2 1/2 to 3 
hours or until dry, turn over once during cooking. 

Yeah, I grew up with the amish style dried beef. I've been looking for the 
"recipe" for years on the net, even asked a few amish, and am still looking. 
I thought maybe you had some special resources.
Thanks again!

I was looking over your website once again and saw that "Phil" was looking for 
the recipe for Chipped beef. I am a lover of chipped beef and it intrigued me to 
look for the recipe also. I believe I have found it in one of my many cookbooks, 
"the New Putting Food By" by Ruth Hertzberg. If Phil can find that book, he is all set.

Amazon has some used copies cheap: "The New Putting Food By" by Ruth Hertzberg 27 used copies starting at $0.22

Hello Phil,

I recently acquired an old cookbook from 1947 that has some old Pennsylvania Dutch recipes in it. Included was a recipe “To Dry Beef” which I thought might interest you. See below.


Pennsylvania Dutch Dried Beef
200  pounds good fresh-killed  beef (the rounds)
1 pint fine salt
1 teaspoon saltpeter
1/4 pound brown sugar
Mix last 3 ingredients well, rubbing out all lumps. Divide 
mixture into 3 equal portions. Place meat in a large bowl and
rub thoroughly with one portion of the above mixture. Let
stand 1 day. Follow same procedure on second and third days. 
Turn meat several times a day. Allow meat to remain in bowl
for 7 more days, then hang in a warm place until meat stops 
dripping. When dripping has stopped, hand in a cool shed about
6 weeks to dry thoroughly.Wrap meat in clean muslin bags
and keep in cool place. If in 6 months meat becomes too hard,
soak it in cold water for 24 hours and wipe dry. Wrap again
in muslin bags and hang in cool place.

Chicken Costoletta

----- Original Message ----- 
From: Laurie 
Sent: Friday, April 15, 2011 2:35 PM
Subject: Chicken Costoletta


I have been looking for the recipe for the Cheesecake Factory's recipe for 
their version of Chicken Costoletta. 


Chicken breast pounded thin
breading (flour, bread crumbs?) It is very thin and crispy by the time they get done frying it
Lemon (juice for sauce and zest used in sauce also, and as garnish)
butter and/or oil for cooking
Chicken stock -- I believe

They serve it with mashed potatoes, and asparagus. A thin layer of lemon sauce is 
placed on the serving plate, then the chicken, potatoes, and asparagus are placed 
on the platter over the sauce, then garnished with ribbons of lemon zest.

I have tried several versions I've found online, but none of them even comes close to 
what I've had at the Cheesecake Factory.  

Thanks--your website is awesome!!


Hi Laurie,

The Cheesecake Factory does not give out their recipes and they have succeeded in keeping their actual recipes secret. You aren't going to find a recipe for this other than the copycat recipes on the Internet. If you have tried the Internet recipes, including the ones on these sites, then I am afraid there is nothing more that is available:

Mud Pie Gourmet




Hi Phaed! 
Laurie could look up "Cotoletta/Cotolette di pollo", as they are called more often, 
especially in the Milan region.  "Cotoletta alla milanese" is a specialty of the region. 
Basically, it's a schnitzel.,0,4527828.story


Creamy Tomato Basil Soup like Sweet Tomatoes

----- Original Message ----- 
From: Marina 
Sent: Saturday, April 16, 2011 3:32 PM
Subject: Sweet Tomato's Creamy Tomato Basil soup recipe

If you could help me please,  I'm looking for the recipe for Sweet Tomatoe's 
Creamy Tomato Basil soup.  I'd greatly appreciate it, Thankyou.


Hello Marina,

Sorry, the Sweet Tomatoes recipe for this doesn't appear to be available.

There are a couple of other recipes on these sites:




Freed's Bakery

----- Original Message ----- 
From: Sheila 
Sent: Friday, April 15, 2011 9:30 AM
Subject: Freeds Bakery

Hello Uncle Phaedrus,

I would love to find a recipe for Freeds Bakery, Manchester, NH, 
cakes and bismarks - and frosting if possible.  I miss them so much!

Thank you for your efforts,

Hello Sheila,

Sorry, I had no success locating any recipes or copycats from Freed's Bakery in Manchester, NH.


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