Dago Beef, Chicago Style
Source of Recipe
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4 lb boneless beef roast
6 cups water
6 beef bouillon cubes
1 tbsp ea marjoram, thyme, oregano, basil
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
2 green bell peppers, cut up
few drops Tabasco
salt & pepper
Roast the beef to medium rare. Refrigerate until completely cold. Slice paper thin, using an electric deli slicer, if you can scare one up. Bring the water and other ingredients to a boil. Remove from heat, add the sliced beef, and marinate overnight. Put into oven an
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