Italian Beef

Italian Beef Ingredients

1 teaspoon Red pepper flakes crushed	1/2 teaspoon Fennel seeds
2 teaspoons Garlic powder	3 Beef bouillon cubes
2 teaspoons Onion powder	3 Bay leaf
2 teaspoons Basil dried	1 4 lb Rump roast
2 teaspoons Oregano dried	1 1/2 cups Water
2 teaspoon Italian seasoning dried	8 Italian Rolls
1 teaspoon Garlic salt	Sport peppers pickled
1 teaspoon Black pepper

Instructions for Italian Beef

Heat oven to 450F

Combine in a small bowl:
-pepper flakes
-garlic powder
-onion powder
-basil
-oregano
-Italian seasoning
-garlic salt
-black pepper

Rub half of the seasoning over all surfaces of the roast. Put meat in a shallow pan just large enough to hold it. Roast 15 minutes. Reduce oven temperature to 350F and roast an additional 20 - 30 minutes. Remove from oven and add cold water to bottom of pan. Let stand until fat has solidified. Remove and discard fat. Add remaining seasoning mixture to pan juices. Return meat to oven for 30 minutes. Remove from oven and let cool 20 minutes. Slice in paper-thin slices. Put sliced meat in a large sauce pan with juices, bouillon cubes, fennel seed and bay leaves. Let simmer 1 - 2 hours until cooked as desired. Spoon over split rolls. Add sport peppers if desired.

Main Ingredient: BeefCuisine: American - Chicago

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