Mama Mangia
Super Moderator
The Windy City Italian
Ask transplanted Chicagoans what sandwich they yearn for and they'll probably say "Italian beef." To be authentic, pile thin-sliced beef high on a crusty bun, douse with garlicky drippings and add a crown of green peppers.
3 cloves garlic, crushed
1/2 teaspoon pepper
1 2-3/4- to 3-pound beef sirloin tip roast or tri-tip roast
2 cups water
1 tablespoon instant beef bouillon granules
1 teaspoon crushed red pepper
3 medium green peppers, cut into 1/2-inch strips
8 firm or crisp Italian rolls
1. Combine garlic and pepper. Rub evenly over roast. Place roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325 degree F. oven for 1-½ to 2 hours or until thermometer registersm145 degrees F.
(medium rare).
2. Transfer to a platter. Cool for 30 minutes. Cover; refrigerate until chilled. Reserve pan juices; chill separately.
3. Meanwhile, skim fat from drippings; discard fat. Pour drippings into a Dutch oven. Stir in water, bouillon granules and crushed red pepper. Bring to boiling. Add green pepper strips; reduce heat and simmer for 5 to 10 minutes or until green peppers are crisp-tender. With a slotted spoon, remove green pepper
strips; keep warm.
4. With a very sharp knife or electric knife, slice meat very thin. Add to broth mixture and heat through.
5. Split rolls horizontally. Place on a plate. Spoon some of the broth over each half. Arrange beef on bottom half. Place pepper strips over beef; cover with top half of roll. Serve with individual dishes of broth mixture for dipping.
Makes 8 sandwiches.
Ask transplanted Chicagoans what sandwich they yearn for and they'll probably say "Italian beef." To be authentic, pile thin-sliced beef high on a crusty bun, douse with garlicky drippings and add a crown of green peppers.
3 cloves garlic, crushed
1/2 teaspoon pepper
1 2-3/4- to 3-pound beef sirloin tip roast or tri-tip roast
2 cups water
1 tablespoon instant beef bouillon granules
1 teaspoon crushed red pepper
3 medium green peppers, cut into 1/2-inch strips
8 firm or crisp Italian rolls
1. Combine garlic and pepper. Rub evenly over roast. Place roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325 degree F. oven for 1-½ to 2 hours or until thermometer registersm145 degrees F.
(medium rare).
2. Transfer to a platter. Cool for 30 minutes. Cover; refrigerate until chilled. Reserve pan juices; chill separately.
3. Meanwhile, skim fat from drippings; discard fat. Pour drippings into a Dutch oven. Stir in water, bouillon granules and crushed red pepper. Bring to boiling. Add green pepper strips; reduce heat and simmer for 5 to 10 minutes or until green peppers are crisp-tender. With a slotted spoon, remove green pepper
strips; keep warm.
4. With a very sharp knife or electric knife, slice meat very thin. Add to broth mixture and heat through.
5. Split rolls horizontally. Place on a plate. Spoon some of the broth over each half. Arrange beef on bottom half. Place pepper strips over beef; cover with top half of roll. Serve with individual dishes of broth mixture for dipping.
Makes 8 sandwiches.
