| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chicago |
Home cookin |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef roast, leftover, |
|
|
Pre-roasted |
|
|
Roasting pan drippings |
| 2 |
tb |
Fresh oregano, finely |
|
|
Chopped |
|
|
OR 2 teaspoon dried |
|
|
Oregano, crushed |
| 1 |
tb |
Fresh sweet basil, |
|
|
Finely chopped |
|
|
OR 1 teaspoon dried |
|
|
Basil, crushed |
| 1 |
ts |
Whole black peppercorns |
| 1/2 |
ts |
Red pepper, ground (1/2 |
|
|
To 1) |
| 1 |
tb |
Fresh parsley, minced |
|
|
Salt, to taste |
| 3 |
cl |
Garlic, minced |
| 1 |
|
Fresh green pepper seeded |
|
|
And |
|
sl |
Into 1/4 inch strips |
INSTRUCTIONS
Thinly slice cooked, roast beef and place in a Dutch oven (or put it back
into the same pan in which the beef was roasted). Add enough water to
cover. Add remaining ingredients and bring to simmer. After the beef has
cooked for awhile, taste and adjust seasonings. Cook about 1 hour. Serve
beef only on Italian bread with grilled green peppers and / or giardinera
relish. As you serve dip the sandwich in your gravy.
NOTE: If you fix a large roast for dinner, take the leftovers, sliced
thinly, and put your Italian Beef on the stove to cook, while you're
cleaning up the kitchen. You can cook the Italian Beef in the same pan used
for roasting. IF you make brown gravy for your roast beef, remove some of
the drippings before you make the gravy and save them for the Italian Beef.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Aug
20, 1998
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