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Italian Beef

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Submitted by grammycracker

.

YIELD

10 servings

PREP

30 min

COOK

3 hrs

READY

10 hrs

Ingredients

5 2.3
POUND KG BEEF ROAST, RUMP
1 1
DASH DASH RED HOT PEPPER SAUCE *
3 7.1E+2
CUP ML WATER
1
X SALT AND BLACK PEPPER
to taste *
3 3
2 2
CLOVES GARLIC CLOVES
minced *
1 5
TEASPOON ML MARJORAM *
2 3E+1
TABLESPOON ML WORCESTERSHIRE SAUCE
1 5
TEASPOON ML THYME *
¾ 177
1 5
TEASPOON ML OREGANO

Directions

Place rump roast on a rack, place in oven, cooking at 325 degrees 40 minutes per pound.

Cool and slice PAPER THIN!!!

To the pan drippings, add the rest of the ingredients.

Simmer 15 minutes. Add sliced beef, and marinate in sauce 5 hours - overnight.

When ready to serve, bring mixture to a simmer on the top of the stove.

DO NOT BOIL!!

Serve on Italian bread or rolls.

* not incl. in nutrient facts Arrow up button

Comments


Mary

I think the recipe calls for 2 "cloves" of minced garlic not 2 cups!

zhangbo

Thanks Mary, just updated the recipe, 2 cloves of minced garlic is more reasonable.

 

 

Nutrition Facts

Serving Size 313g (11.0 oz)
Amount per Serving
Calories 402 32% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 119mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 125g
Vitamin A 1% Vitamin C 17%
Calcium 3% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 
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