Food recipes
Chicago-Style Italian Beef Sandwiches
Chicago-Style Italian Beef Sandwiches Ingredients: 1 (5 to 7 pound) rump roast, 2 cups boiling water, 2 beef flavor bouillon cubes, 1 teaspoon dried marjoram, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon hot peppe...
Chicago-Style Italian Beef Sandwiches
Ingredients:
1 (5 to 7 pound) rump roast, 2 cups boiling water, 2 beef flavor bouillon cubes, 1 teaspoon dried marjoram, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon hot pepper sauce (more or less, depending on taste), Salt and pepper to taste, 2 tablespoons Worcestershire sauce, 6 garlic cloves (peeled and mashed), 1/2 cup chopped green bell pepper, 2 or more loaves Italian or Vienna bread, French or any hard crusty bread (sliced down the middle, lengthwise but not all the way through to the other side, then cut into serving size pieces)
Directions:
Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325 degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and cut very thin. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube per cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in fridge overnight. The next day, heat thoroughly, and serve very hot on the French bread, along with a crisp green salad. Produces 8 to 10 sandwiches.
Ingredients:
1 (5 to 7 pound) rump roast, 2 cups boiling water, 2 beef flavor bouillon cubes, 1 teaspoon dried marjoram, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon hot pepper sauce (more or less, depending on taste), Salt and pepper to taste, 2 tablespoons Worcestershire sauce, 6 garlic cloves (peeled and mashed), 1/2 cup chopped green bell pepper, 2 or more loaves Italian or Vienna bread, French or any hard crusty bread (sliced down the middle, lengthwise but not all the way through to the other side, then cut into serving size pieces)
Directions:
Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325 degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and cut very thin. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube per cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in fridge overnight. The next day, heat thoroughly, and serve very hot on the French bread, along with a crisp green salad. Produces 8 to 10 sandwiches.