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LOCATION: Recipes >> Beef Veal >> Italian Roast Beef 04

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Italian Beef

1 rump roast, rolled
flour
shortening
6 cups water, divided
4 beef bouillon cubes
1 T. oregano
2 t. garlic salt
1 t. paprika
2/3 cup reserved broth
6 tiny hot peppers
2 bay leaves
Pepper, to taste
Bay leaves, to taste
Sliced french bread

Coat the roast with flour and brown in a dutch oven or similiar
pan in a little shortening on top of the stove. After browned on
all sides, drain off the grease and add 3 cups of water. Cover
and simmer for 2 1/2 to 3 hours, until done. Remove from liquid
and cool meat completely, reserving liquid.

After meat is completely cooled, slice thinly with an electric
knife. Bring remaining ingredients (except bread) to a boil and
sliced beef. Simmer for 1 hour.

Remove peppers and bay leaves.

Serve on sliced french bread. Add a little broth to the bread as
well. (In Chicago, they serve it really soaked. ) Serve with
pepperoncini peppers.

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