Chicago Italian Beef

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Title: Chicago Italian Beef
Yield: 12 Servings
Categories: Beef, Garlic, Main Dishes, Italian


1 Sirloin Tip Roast-3# or more
4 1/2 c Water
4 tb Dried Parsley Flakes
3 tb Oregano
1 1/2 ts Basil
1 ts Red Pepper Flakes
12 Garlic Cloves(split)
3 Cubes of Beef Broth
3 Cubes of Chicken Broth
1 ts Salt
1 ts Pepper

NOTE: the spice measurements are approximate and can be adjusted to taste.
Put spices and 3-4 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 @ 325 for 15 min/per pound. Add water
as needed ( probably only for a very large roast ). Remove from oven and
cool completely. Take to butcher and have him slice it very thin. Strain
sauce ( do not press spices in strainer ). Heat sauce and dip meat in and
put on french bread or fr. bread rolls.
Posted to MM-Recipes Digest by "John Weber" on Apr 08, 98