Best Chicago Italian Beef
Best Chicago Italian Beef recipe
Yield
12 servingsPrep
15 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef, sirloin tip
|
|
| 4 ½ | cups |
water
|
|
| 4 | tablespoons |
parsley flakes
dried |
|
| 3 | tablespoons |
oregano
|
*
|
| 1 ½ | teaspoons |
basil
|
*
|
| 1 | teaspoon |
red pepper flakes
|
|
| 12 |
garlic cloves
|
*
|
|
| 3 |
beef stock
cubes |
*
|
|
| 3 |
chicken broth
cubes |
*
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef, sirloin tip
|
|
| 1.1 | l |
water
|
|
| 6E+1 | ml |
parsley flakes
dried |
|
| 45 | ml |
oregano
|
*
|
| 7.5 | ml |
basil
|
*
|
| 5 | ml |
red pepper flakes
|
|
| 12 | each |
garlic cloves
|
*
|
| 3 | each |
beef stock
cubes |
*
|
| 3 | each |
chicken broth
cubes |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
Directions
Put spices and 3 to 4 cups of water in a roasting pan. Lightly rub a little salt and pepper into roast. Place on rack in roasting pan.
Be sure rack holds roast up out of water. Roast at 325℉ (160℃) F for 15 min/per pound. Add water as needed (probably only need to add more for a very large roast). Remove from oven and cool completely. Slice roast very thinly.
Strain sauce (do not press spices in strainer). Heat sauce and dip meat in and put on french bread or french bread rolls.
