Recipe#1626

Title: Italian Roast Beef 04

From: Linda Mumm l-mumm@uiuc.edu 
 Newsgroups: rec.food.recipes 
 Subject: Chicago Style Italian Beef 
 Date: 4 Feb 1997 06:17:54 -0700 
 Message-ID: <199611261930.NAA01436@ux1.cso.uiuc.edu> 

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, to taste
 Bay leaves, to taste
 Sliced french bread
 Coat the roast with flour and brown in a dutch oven or similiar
 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 2 1/2 to 3 hours, until done.  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
 pepperoncini peppers.