Sharing this Chicago Style Italian Beef Recipe from a Chicago friend.. CHICAGO ITALIAN BEEF SANDWICH Ingredients: 1 5-lb. rump roast 1 medium onion, diced 2 cups beef stock (you can use beef or even chicken bullion cubes or powder with 2 cups of water) 1 tablespoon fresh oregano or 1 teaspoon dried oregano 1 TSP thyme 1 TSP dried marjoram 1 bay leaf 1 TSP hot pepper sauce or dry cayenne pepper 2 TBSP worcestershire sauce 3 to 6 garlic cloves, crushed 1 green pepper, seeded and chopped 1 TBSP fresh or dried basil (optional) Italian or french bread or rolls Preheat theoven to 300 degrees F. Dry the roast, season it with salt and pepper, and place it on a rack in a roasting pan. Strew the onion over the top of the roast and put the pan in the oven. Rotast until meat is 140 degrees F. Remove roast to a platter or cutting board, cover loosely with aluminum foil. Let rest for half an hour. Leave the roasting juices in the roasting pan and add all the other ingredients except the bread. On top of the stove, heat and simmer the mixture for 15 to 20 minutes, adding any juices that collect from the resting beef. Slice the beef thinly and arrange in a dish. Strain the juice mixture and pour it over the beef. If you have time, refrigerate over night. Next day, put the beef on the bread and spoon some of the sauce on top or serve alongside for dipping. You can add green pepper slices to the sandwich or a giardinara relish (dollar store) or those little hot peppers. 2 hours ago · Unlike · 9 D.H. Cass Magnuski Slicing the meat is the only issue. I get the butcher to slice it before I roast it. Can also just let it simmer in the gravy.
Posted on: Fri, 16 Aug 2013 22:47:27 +0000
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