INGREDIENTS

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9771
Calories From Fat: 7128
Total Fat: 790.1g
Cholesterol: 2336mg
Sodium: 58663.6mg
Potassium: 5187.4mg
Carbohydrates: 42.9g
Fiber: 2.2g
Sugar: 32g
Protein: 580.7g