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CHICAGO STYLE ITALIAN BEEF




Source of Recipe


Craftlady on CK


List of Ingredients




CHICAGO STYLE ITALIAN BEEF

5-7 lb. rump roast
2 cups boiling water
2 bouillon cubes (beef flavored)
1 tsp. dried marjoram
1 tsp. dried thyme
1 tsp. dried oregano
a few drops of hot red pepper sauce or to taste
2 tbsps. Worcestershire Sauce
1 garlic clove, peeled and smashed
1/2 cup chopped green pepper
salt and pepper to taste
Italian or Vienna bread

Place roast on a rack in an open roasting pan. Roast in a 325 oven, allowing 25 minutes per lb. Roast will be very rare. Cool and slice very thin. It has to be wafer thin to taste like it should. To the drippings in the pan, add boiling water and 1 bouillon cube for each cup of water used. Add the marjoram, thyme, oregano, hot pepper sauce, salt and pepper, green pepper, Worcestershire sauce, and garlic clove. Simmer 15 minutes.

Add the thinly sliced beef and marinate to a covered bowl, large enough to hold the meat and the juice. Place in the refrigerator overnight. To serve, just take out the amount of beef and juice you want and heat thoroughly in a covered saucepan. When hot, serve on French bread or Vienna bread.


Recipe