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Beef Sandwiches




Source of Recipe


ma


List of Ingredients




3 Medium garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 4-pound bottom round beef roast
4 Large green bell peppers, cored, halved and
seeded
2 Large red bell peppers, cored, halved and
seeded
-- Water
1 Tablespoon instant beef bouillon granules
1 teaspoon dried italian seasoning, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon curshed dried red pepper flakes
12 6-inch pieces crusty italian/french bread
split horizontally

Directions:
Preheat the oven to 300 degrees.
Rub the garlc, salt and pepper evenly over the roast.
Place on a rack in a roasting pan.
Roast uncovered, 20-25 minutes a pound or until the
internal temperature reaches 140 degrees(F) on an
instant reading thermometer.
Remove the roast to a Larger platter.
Pour off the drippings into a 2-cup measure.
Skim off and discard any FAT.
Reserve drippings.
Cover the roast and refrigerate several hours, or
until chilled.

Meanwhile..even if your back at the ranch
Preheat the broiler.
Place the pepper halves on a Large baking sheet, cut
sides down, pressing to flatten them slightly.
Broil 4-6 minutes or until the skins blacken and
blister.
Let cool.
Remover the skins (they should slip off)
Cut into 3/4-inch wide strips.

To make the cooking liquid..
Add enough water to the drippings to make 5-cups
liquid.
In a Large saucepan combine this liquid, bouillon
granules, Italian seasoning, oregano and red pepper
flakes.
Bring to a boil over Medium-High heat.
REduce the heat and simmer, covered, about
10-minutes..

Meanwhile..if your back at the ranch
Trim any excess FAT from the chilled roast.
Cut across the grain into very THIN slices.
Add to the seasoned liquid.
Cover and just heat through (do not over-cook.)
Place equal amounts of Beef on bottom halves of bread
pieces.
Top with a little bit of the 'seasoned' liquid and
equal amounts of pepper strips.
Close with the bread tops.


Recipe