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    Chicago Italian Beef Sandwiches


    Source of Recipe


    Aunt Saunny

    Yield: 8

    2 lb beef roast, leftover,
    pre-roasted
    Roasting pan drippings
    2 tb fresh oregano, finely
    chopped
    OR 2 teaspoon dried
    oregano, crushed
    1 tb fresh sweet basil,
    finely chopped
    OR 1 teaspoon dried
    basil, crushed
    1 ts whole black peppercorns
    1/2 ts red pepper, ground (1/2
    to 1)
    1 tb fresh parsley, minced
    Salt, to taste
    3 cl garlic, minced
    1 fresh green pepper seeded
    and
    sl into 1/4 inch strips

    Thinly slice cooked, roast beef and place in a Dutch oven (or put it back into the same pan in which the beef was roasted). Add enough water to cover. Add remaining ingredients and bring to simmer. After the beef has cooked for awhile, taste and adjust seasonings. Cook about 1 hour. Serve beef only on Italian bread with grilled green peppers and / or giardinera relish. As you serve dip the sandwich in your gravy.
 

 

 

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