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Chicago-Style Italian Beef

posted by Cynthia Bowan on Family Fare


List of Ingredients




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



Recipe



Coat the roast with flour and brown in a Dutch oven or similar 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 pepperocini peppers or sautéed red and green bell peppers.