Italian Beef
.
Yield
10 servingsPrep
30 minCook
3 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pound | beef roast, rump |
|
| 1 | dash | red hot pepper sauce |
*
|
| 3 | cup | water |
|
|
salt and black pepper
to taste |
*
|
||
| 3 | beef bouillon cubes |
*
|
|
| 2 |
garlic cloves
minced |
*
|
|
| 1 | teaspoon | marjoram |
*
|
| 2 | tablespoon | worcestershire sauce |
|
| 1 | teaspoon | thyme |
*
|
| ¾ | cup | green bell peppers |
|
| 1 | teaspoon | 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.
Comments
I think the recipe calls for 2 "cloves" of minced garlic not 2 cups!
Thanks Mary, just updated the recipe, 2 cloves of minced garlic is more reasonable.