Chicago Style Italian Beef

My hubby's from Chicago and he loves this one - the spicier the better!

1 rump roast, rolled
flour
shortening
6 c. water, divided
4 beef boullion cubes
1 T. oregano
2 t. garlic salt
1 t. paprika
2/3 c. reserved broth
6 tiny hot peppers
2 bay leaves
salt and pepper
sliced french bread
peppercinis

Coat roast with flour and brown in a little shortening on top of stove. Drain grease and add 3 c. water. Simmer covered 2-3 hours. Remove meat from liquid and cool, saving liquid. When meat is cooled, slice thin with electric knife. Bring remaining ingredients (except bread and peppercinis) to a boil and add sliced beef. Simmer 1 hour. Remove peppers and bay leaves. Serve sliced meat pieces on bread soaked with broth and topped with peppercinis.


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