Heat oven to 450F
Combine in a small bowl:
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.
I grew up in the Chicago area and Italian Beef was a common listing on many restaurant menus as well as the signature dish at a number of sandwich shops. This recipe reminds me of my favorite Italian Beef joint: Beef Villa.
After you have had your fill of Italian Beef sandwiches and only the broth is left, use the broth to make a delicious Italian Beef soup by adding whatever vegetables you have handy, including diced potatoes.
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 209 (41%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 161.3mg||50 %|
|Sodium 931.4mg||32 %|
|Potassium 813.8mg||21 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 18.8g|
|Protein 50.8g||73 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 507
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