Chicago Italian Beef Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 each: Sirloin Tip Roast-3# or more,
4 1/2 cup: Water,
4 tbsp: Dried Parsley Flakes,
3 tbsp: Oregano,
1 1/2 tsp: Basil,
1 tsp: Red Pepper Flakes,
12 each: Garlic Cloves, split
3 each: Cubes of Beef Broth,
3 each: Cubes of Chicken Broth,
1 tsp: Salt,
1 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp