Italian Beef
Carole Haas
If you can’t get to Chicago for the real thing, this may have to do!
ingredients
- 5 lb. Rump Roast
- 3-4 cloves Sliced Garlic
- 1 Tbl. Fennel
- 3 Beef Bouillon Cubes
- 3 cups Water
- 1/2 cup chopped Green Pepper
- 1 clove Garlic
- 2 Tbls Worcestershire Sause
- 1 tsp Marjoram
- 1 tsp Oregano
- 1 tsp Thyme
- Salt & Pepper to taste
- Few drops Hot Sauce
See full recipe
notes
* Use a meat slicer to slice cooled roast or take cooled roast to butcher and ask them to slice it for you, being sure to tell them you want it paper thin. The longer the meat can marinate, the better it will taste.
Source: Carole Haas
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