chicago style italian beef sandwiches
 
1   5 to 7 pound) rump roast
2 cup  boiling water
2   beef flavor bouillon cubes (1 cube knorr)
1 tsp  dried marjoram
1 tsp  thyme
1 tsp  oregano
1 tsp  hot pepper sauce, more or less, depending upon taste
  salt and black pepper to taste
2 Tbsp  worcestershire sauce
6   garlic cloves, peeled and mashed
1/2 cup  chopped green bell pepper
2   or more loaves italian or vienna bread, french or any hard, crusty
  bread,
  sliced down the center, lengthwise, but not all the way through to the
  other
  side, then cut into serving size pieces
 
place roast on a rack, in an open 13 x 9-inch roasting pan with the rack 
in 
it. preheat oven to 325 degrees f. bake, allowing 25 minutes per pound. 
roast 
will be rare. cool, and slice very thin. 
to the drippings in the pan, add the boiling water, bouillon cubes or 
granules, (1 bouillon cube for each cup of boiling water used -- if using 
knorr 
bouillon cubes, use 1 cube for each 2 cups of boiling water). add 
marjoram, 
thyme, 
oregano, hot pepper sauce, salt, pepper, worcestershire sauce, garlic 
cloves, 
and chopped green pepper. simmer for 15 minutes. 
add the thinly sliced beef and cover. marinate in gravy in refrigerator 
overnight. 
 
resource: http://www.recipegoldmine.com/sandwich/sandwich151.html 
 
 
 
 
 
(ID: 78214) Mirror: rec.food.recipes: Sat, Sep 27, 2003


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