Real Chicago-style Italian Beef Ii

Total Time: 27 hrs 20 mins Preparation Time: 20 mins Cook Time: 27 hrs

Ingredients

• Servings: 10
• 5 -7 lbs rump roast
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 -8 beef bouillon cubes
• 1/4 teaspoon dried oregano
• 1 teaspoon thyme
• 1 1/2-2 teaspoons basil
• 2 -4 bay leaves
• 1 teaspoon crushed red pepper flakes (don't over due this pepper unless you like it hot)
• 1 1/2-2 tablespoons worcestershire sauce
• 3 -6 garlic cloves
• 2 -3 sweet green peppers, sliced
• banana pepper (optional)
• crusty french roll (optional)
• onion (optional)

Recipe

• 1 place roast on rack inside a 13x9 pan and bake at 325 degrees for 25 minutes per pound.(roast will be rare).
• 2 save meat dripping.
• 3 cool roast and slice very thinly. paper thin(but do not shave)set this aside.
• 4 pour drippings into a sauce pan and to the drippings add all other ingredients and simmer for 15 minutes.
• 5 (i do my seasons by taste at this point because the larger the roast the more seasoning you will need).
• 6 now add you sliced meat to the sauce and place all into an airtight container.
• 7 place in fridge over night.
• 8 next day heat meat and sauce.
• 9 when heated remove the bay leafs and garlic cloves toss those away.
• 10 now your ready to serve on rolls with your favorite toppings and and maybe a side of fries or chips,.
• 11 oh don't forget to add some of the juice to your sandwich or on the side for dipping.