11:02 PM 2/19/98
rec.food.cooking
Name: CHICAGO STYLE ITALIAN ROAST BEEF SANDWICHES
> Serves: 6
> Key Ingredient: ROAST BEEF
> Preparation: ROAST
> Cuisine: American
> Source: INTERNET, June Meyer on rfc
> Preparation Time: 00:20
> Elapsed Time: 36:00
> Ingredients: 1 5-7 LB RUMP OR BOTTOM ROUND ROAST
> 
> GRAVY: 2 C BOILING WATER
> 2 BEEF BULLION CUBES
> 1 TSP EACH MARJORAM, THYME, OREGANO
> 1 TSP HOT PEPPER SAUCE
> 1/2 TSP FENNEL SEED
> SALT,PEPPER TO TASTE
> 2 TBSP. WORCESTERSHIRE SAUCE
> 2 GARLIC CLOVES,PEELED, CRUSHED
> 1 C CHOPPED GREEN PEPPER
> 
> ITALIAN BREAD OR CRUSTY ROLLS
> PEPERONCINI FOR GARNISH
> Instructions: ROAST BEEF ON RACK IN OPEN PAN, 325F, ABOUT 30 MINUTES PER
> POUND. COOL AND SLICE _THIN_. TO DRIPPINGS IN PAN, ADD BOILING WATER AND
> BULLION CUBES, AND REST OF GRAVY INGREDIENTS. SIMMER 15 MINUTES. ADD
> THINLY SLICED BEEF AND LET MARINATE IN GRAVY OVERNIGHT IN FRIDGE. SERVE
> WARM ON ITALIAN BREAD, FOR MORE GRAVY , USE ONE MORE CUP OF WATER AND ONE
> MORE BULLION CUBE.      Enjoy!
> 
> Regards, June Meyer
> June4@interaccess.com
> 
> http://homepage.interaccess.com/~june4/
> See my  homepage and  Hungarian heirloom recipes!

Beth Jarvis Hart

Italian Beef 
 
1 (5#) chuck roast 
1.5 T. salt 
1.5 C water 
1.5 T dried oregano 
6 cloves garlic, crushed 
1.5 t crushed dried red pepper 
2 bay leaves 
.5 t garlic powder 
2 T dried basil 
 
    Place roast in Dutch oven.  Combine water and remaining  
ingredients; stir well.  Pour over roast; bring to boil.  Cover,  
reduce heat and simmer for 3 hours or until tender.  Let cool.   
Cover and chill. 
    Remove roast from broth.  cut into very thin slices.  Return  
meat to broth; cook over medium heat until thoroughly heated.   
Remove bay leaves.  Yield: 12 servings. 
 
FROM:  A 1994 Hometown Collection, America's Best Recipes.
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Gary's Note: Seems like they left out fennel as an ingred, recipe looks good otherwise. 

Chicago Style Italian Beef Sandwich
                       Provided by Joe Buonavolanto Jr., co-owner of Buona Beef Restaurants. 

                           9-10 lbs top inside beef round
                           3 garlic cloves, crushed 
                           2 qt. water 
                           1/2 cup chopped oregano 
                           1/4 C. salt 
                           1/4 C. black pepper 
                           1 tsp. red pepper flakes 
                           35 freshly baked French rolls 
                           1 1/2 lbs. sliced mozzarella cheese 
                           (for smaller portions reduce ingredients portionally)

                           For roasting times, figure on 10-12 minutes per pound for medium. 
                           Check with a meat thermometer for an internal temperature of 130
                           degree Fahrenheit for rare, 140 degrees Fahrenheit for medium 

                       1. Preheat oven to 400 degrees. Place sirloin in roasting pan and dry roast for
                       15-20 minutes. 

                       2. Remove pan from oven and add water, oregano, garlic, salt, pepper and
                       pepper flakes. Return to oven and roast at 350 degrees for 2 to 2 1/2 hours. 

                       3. Remove from oven. Allow to rest for 15 minutes. Internal temperature will rise
                       5-10 degrees. Thinly slice beef and pile high on freshly baked French rolls. Add
                       cheese if desired. Reserve cooking juices to make "wet" sandwiches. 

                       4. Garnish with sliced sweet bell peppers and hot giardinara. Makes 30-40
                       sandwiches depending on portion size. 

                       For more information see www. buona.com or call 708-749-2333

