Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Chicago Style Italian Beef




Source of Recipe


Recipelink


List of Ingredients




1 rump roast, rolled
flour
shortening
6 cups water, divided
4 beef bouillon cubes
1 Tbsp. oregano
2 tsp. garlic salt
1 tsp. paprika
2/3 cup reserved broth
6 tiny hot peppers*
2 bay leaves
Pepper, to taste
Bay leaves, to taste
Sliced french bread


Recipe



Coat the roast with flour and brown in a dutch oven or similiar pan in a little shortening on top of the stove. After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 2 1/2 to 3 hours, until done. Remove from liquid and cool meat completely, reserving liquid.

After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour**.

Remove peppers and bay leaves.

Serve on sliced french bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked.) Serve with pepperoncini peppers