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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Italian Beef

12 Servings
Beef
American
Roast Bake Snacks Sandwiches Main Dish Appetizers Beef American

1 whole f Brisket, trimmed of excess fat
2 quarts Beef th
Lots of ck pepper
1 jar Beef Bullion crystals or e that have been crush
2 Yellow ons, chopped
1 bunch ery, chopped
2 l peppers, chopped
2 12 oz cans Sliced hrooms
2 tablespoons ery salt
2 tablespoons on salt
2 tablespoons lic salt
4 tablespoons Italian Herb soning

Use a big aluminum roasting pan from the store for this. Trim the brisket of all exterior fat. Place meat on a rack, if you have one, in the bottom of pan. Add the beef broth. Blacken the meat with black pepper then sprinkle on the beef bullion crystals. Cover with foil and place in a 200 degree oven for 8 hours. Add the vegetables to the broth (don't cover the meat) and cook another 2 hours. After a total of about 10 hours, remove meat from pan and let stand for about 20 minutes. Scrape off any fat. Slice with an electric knife as thin as possible. Turn roast and slice the other way very thin to make little cubes. To the broth add the celery salt, onion salt, garlic salt (add till you can taste the salts) and Italian Herb blend. Return chopped meat to this pan. Make sure meat is covered with broth. Mix well. Place in refrigerator and let stand overnight. Fat will come to the top and harden. Remove fat and warm up in the oven. Add more broth or water if necessary. Serve on large sandwich buns or poboy buns with hot peppers on the side.


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