Italian Beef

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4 Servings
Beef
American - Chicago
Roast Main Dish American - Chicago Beef Dinner

1 teaspoon pepper flakes crushed
2 teaspoons lic powder
2 teaspoons on powder
2 teaspoons il dried
2 teaspoons gano dried
2 teaspoon lian seasoning dried
1 teaspoon lic salt
1 teaspoon Black per
1/2 teaspoon nel seeds
3 Beef illon cubes
3 leaf
1 4 lb Rump roast
1 1/2 cups Water
8 Italian Rolls
St peppers pickled

Heat oven to 450F Combine in a small bowl: -pepper flakes -garlic powder -onion powder -basil -oregano -Italian seasoning -garlic salt -black pepper Rub half of the seasoning over all surfaces of the roast. Put meat in a shallow pan just large enough to hold it. Roast 15 minutes. Reduce oven temperature to 350F and roast an additional 20 - 30 minutes. Remove from oven and add cold water to bottom of pan. Let stand until fat has solidified. Remove and discard fat. Add remaining seasoning mixture to pan juices. Return meat to oven for 30 minutes. Remove from oven and let cool 20 minutes. Slice in paper-thin slices. Put sliced meat in a large sauce pan with juices, bouillon cubes, fennel seed and bay leaves. Let simmer 1 - 2 hours until cooked as desired. Spoon over split rolls. Add sport peppers if desired.


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