Side Pannel
Chicago Italian Beef
Chicago Italian Beef
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Italian, Beef
Ingredients List
- 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
Directions
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.
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.
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