Italian Beef Recipe
Zesty Italian Beef18-20 lbs. boneless rump roast
4 teaspoon onion powder
7 C water
2 envelopes Lipton onion soup mix
l med. onion, diced
4 teaspoon sea salt
l l/2 tsp. black pepper
6 bay leaves
7 teaspoon sweet basil
2 C burgandy
6 teaspoon parsley flakes
2 l/2 tsp. crushed red pepper
10 garlic cloves
6 teaspoon oregano
Put all the ingredients in a large roaster. Cover and cook at 300F for 4 hours. After 4 hours, remove from oven and extract the meat onto a cutting board, taking care not to burn yourself. Shred the meat into small, bite-size strips back into the juice. Put shredded meat back into juice in roaster pan. Mix well and serve immediately on sweet sub-buns.
Italian Beef Recipes1 envelope Good Seasonings Italian salad dressing mix
1 can beef broth
1 jar pepperoncini peppers, drained (about 15 peppers)
1 can beer
boneless beef chuck shoulder pot roast (3-4 lbs)
Put all ingredients in a roasting pan.
Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
Then served on buns.
Chicago Italian Beef Sandwich Recipe1 medium green pepper, thinly sliced
2 cloves garlic, minced
6 hoagie rolls
1 tsp dried oregano
1 lb low-fat deli roast beef
1 can low fat low sodium beef broth
1/8 tsp pepper
In a skillet, bring broth, garlic, oregano, and pepper to a boil.
Add green pepper.
Reduce heat; simmer, uncoverered, until tender, about 5 minutes.
Remove green peppers with a slotted spoon and keep warm.
Return broth to a boil.
Add Roast beef; cover and remove from heat.
Let stand for 2 minutes or until heated through.
Place beef and green peppers on buns.
Serve with broth for dipping.
