Home-Cooked Italian Beef
With this recipe for Home-Cooked Italian Beef, you can get those Chicago-style savory sandwiches at home! Italian beef recipes like this one are great for feeding a crowd. Serve with peppers if you like it hot!
Ingredients
- 1 rump roast, rolled
- flour
- shortening
- 6 cup water, divided
- 4 beef bouillon cubes
- 1 tablespoon oregano
- 2 teaspoon garlic salt
- 1 teaspoon paprika
- 2/3 cup reserved broth
- 6 tiny hot peppers
- 2 bay leaves
- pepper, to taste
- bay leaves, to taste
- french bread, sliced
Instructions
- 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 add 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.