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| Chicago Italian Beef Recipe |
Category: Beef / Italian
Rating:
N/A
Servings: 12
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Ingredients
1 sirloin tip roast-3# or more
4 1/2 cup water
4 tablespoon dried parsley flakes
3 tablespoon oregano
1 1/2 teaspoon basil
1 teaspoon red pepper flakes
12 garlic cloves(split)
3 cubes of beef broth
3 cubes of chicken broth
1 teaspoon salt
1 teaspoon pepper
Cooking 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. Posted to MM-Recipes Digest by "John Weber" on Apr 08, 98
italian,entrees,beef,garlic
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