* about 10" long, 4 to 5" wide and about 2" thick with just a thin covering of fat on one side. Place meat in an accommodating glass or plastic refrigerator container. Mix all remaining ingredients together in saucepan or bowl & pour over meat. Seal tightly with lid or plastic wrap, secured with rubber band. Refrigerate meat mixture for 7 days. Once a day turn meat over in marinade. On 7th day, remove from marinade & soak meat in cold water, covered, from water, draining it well. Prepare for sandwiches this way: Place drained, cured, beef roast in an accommodating pot. Add beer, Italian Dressing & peppercorns and bring to boil. Cover & reduce heat to gentle simmer for 2 1/2 hours. Remove from beer mixture. Add only 1 cup of beer mixture to beef in a shallow, small oblong roasting pan. Seal in plastic wrap & refrigerate several hours or overnight. Place in oven to bake at 350 degrees F for 1 1/2 hours, sealing pan in foil. Cool & slice across grain for sandwiches. Slices best when well chilled. Freeze in family portions, sliced, to thaw & serve in 3 months. Refrigerate well-wrapped, to use in 4 or 5 days. Allow 1/2 lb. per serving. OPTIONAL BRINE: Drain juice from bottled dill pickles (any kind), mixing in equal parts with Dry Vermouth, sufficient to submerge beef instead of mixture given above. Source: Gloria Pitzers Secret Fast Food Recipes 1976 reprinted 1985 From: Sandy May Date: 15 Jan 96 Posted to recipelu-digest by "Diane Geary"
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|Serving Size: 1 Serving (3509g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 150 (31%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 0mg||0 %|
|Sodium 56812.7mg||1959 %|
|Potassium 131.8mg||3 %|
|Total Carbohydrate 85.3g||25 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 84.8g|
|Protein 0.7g||1 %|
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