| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Meats, Sausage | 1 | Servings |
INGREDIENTS
| 5 | lb | Boneless Beef Roast* |
| 2 | tb | Sugar |
| 1/2 | c | Table salt |
| 2 | qt | Water |
| 2 | cl | Garlic; peeled & sliced |
| 2 | tb | Pickling spices |
| 1 | tb | Dry minced onion |
| 3 | cn | Light Beer; (12 oz. each) |
| 1/4 | c | Bottled Italian Dressing |
| 10 | Peppercorns; (optional) |
INSTRUCTIONS
SANDWICH INGREDIENTS * about 10" long, 4 to 5" wide and about 2" thick with just a thin covering of fat on one side. Place meat in an accommodating glass or plastic refrigerator container. Mix all remaining ingredients together in saucepan or bowl & pour over meat. Seal tightly with lid or plastic wrap, secured with rubber band. Refrigerate meat mixture for 7 days. Once a day turn meat over in marinade. On 7th day, remove from marinade & soak meat in cold water, covered, from water, draining it well. Prepare for sandwiches this way: Place drained, cured, beef roast in an accommodating pot. Add beer, Italian Dressing & peppercorns and bring to boil. Cover & reduce heat to gentle simmer for 2 1/2 hours. Remove from beer mixture. Add only 1 cup of beer mixture to beef in a shallow, small oblong roasting pan. Seal in plastic wrap & refrigerate several hours or overnight. Place in oven to bake at 350 degrees F for 1 1/2 hours, sealing pan in foil. Cool & slice across grain for sandwiches. Slices best when well chilled. Freeze in family portions, sliced, to thaw & serve in 3 months. Refrigerate well-wrapped, to use in 4 or 5 days. Allow 1/2 lb. per serving. OPTIONAL BRINE: Drain juice from bottled dill pickles (any kind), mixing in equal parts with Dry Vermouth, sufficient to submerge beef instead of mixture given above. Source: Gloria Pitzers' Secret Fast Food Recipes 1976 reprinted 1985 From: Sandy May Date: 15 Jan 96 Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 12, 1998
A Message from our Provider:
“Famous last words: I did it my way”