Chicago Style Italian Beef
Source of Recipe
www
1 rump roast, rolled
flour
shortening
6 cups water, divided
4 beef bouillon cubes
1 T oregano
2 t garlic salt
1 t paprika
2/3 cup reserved broth
6 tiny hot peppers
2 bay leaves
pepper
bay leaves
sliced french bread
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 1 hour. Put it in a crock pot and let it simmer
all day. 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.
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