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Name: Lucias Italian Beef
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Salt; 2 cn (1 pound) stewed tomatoes; 2 Bouillon cubes; 1 ts Thyme; 1 tb Basil; 2 tb Crushed oregano; 1/4 c Flour (up to 1/3); 1 lg (10 to 15 pounds) boned; 2 ts Garlic salt; 1 lg Sliced Bermuda onion

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INGREDIENTS

Salt
2 cn (1 pound) stewed tomatoes
2 Bouillon cubes
1 ts Thyme
1 tb Basil
2 tb Crushed oregano
1/4 c Flour (up to 1/3)
1 lg (10 to 15 pounds) boned
2 ts Garlic salt
1 lg Sliced Bermuda onion

Servings

INSTRUCTIONS

Mix all the seasonings together and sprinkle or rub over the entire piece of meat; cover with several onion slices and put the rest in the bottom of the pan, where theyll cook in the drippings. Put meat in a large roasting pan and bake at 325 degrees until meat thermometer registers the desired internal temperature. If you like your meat rare, remove from oven a short time before the thermometer registers "rare," since the meat will continue to cook a while, as it rests. Such a large piece of meat takes time to cook, but it doesnt need close watching. Put fatty side up, and figure about 18 to 20 minutes per pound, for rare beef. When the meat is done, remove from pan, along with the onion slices. Take drippings from pan, skim the fat a bit, leaving about 2 Tbsps. Add 1/4 to 1/3 cup flour to absorb the grease. Salt to taste and add 1 cup boiling water in which 2 bouillon cubes have been dissolved. Add 2 or 3 large cans tomatoes, depending on the size of your meat and cook until thick. Add the cooked onion slices and put the mixture into your blender or food processor until smooth. Serve the first meal when meat and gravy are done, along with potatoes, salad and vegetables. Refrigerate the remaining meat overnight. The next day, take it back to your butcher and have it sliced THIN (or slice it yourself). Wrap slices in meal-sized portions for sandwiches. Freeze the gravy separately. For a large crowd, this makes an impressive platter, and can be carved as you serve. Heat the gravy and serve in a separate bowl or pitcher. When serving the frozen meat, thaw meat slightly and heat slowly the gravy. When gravy is bubbly, add meat just long enough to warm it through. Put meat and gravy in a shallow bowl or platter and serve immediately. Have plenty of warm Italian bread or rolls to go with this. The sliced meat can also be thawed and served plain as cold beef slices for sandwiches or salads. Of course, you CAN cook a smaller roast in the same way, adjusting the quantities of herbs and tomatoes accordingly. Obviously, it is a great do-ahead dish for buffets and summer backyard "dos." Posted to FOODWINE Digest 01 Apr 97 by "Joanne L. Schweikj" on Apr 2, 1997

NOTES

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Lucias Italian Beef

Salt
2 cn (1 pound) stewed tomatoes
2 Bouillon cubes
1 ts Thyme
1 tb Basil
2 tb Crushed oregano
1/4 c Flour (up to 1/3)
1 lg (10 to 15 pounds) boned
2 ts Garlic salt
1 lg Sliced Bermuda onion

Mix all the seasonings together and sprinkle or rub over the entire piece  of meat; cover with several onion slices and put the rest in the bottom of  the pan, where theyll cook in the drippings. Put meat in a large roasting  pan and bake at 325 degrees until meat thermometer registers the desired  internal temperature. If you like your meat rare, remove from oven a short  time before the thermometer registers "rare," since the meat will continue  to cook a while, as it rests. Such a large piece of meat takes time to  cook, but it doesnt need close watching. Put fatty side up, and figure  about 18 to 20 minutes per pound, for rare beef.    When the meat is done, remove from pan, along with the onion slices. Take  drippings from pan, skim the fat a bit, leaving about 2 Tbsps. Add 1/4 to  1/3 cup flour to absorb the grease. Salt to taste and add 1 cup boiling  water in which 2 bouillon cubes have been dissolved. Add 2 or 3 large cans  tomatoes, depending on the size of your meat and cook until thick. Add the  cooked onion slices and put the mixture into your blender or food processor  until smooth.    Serve the first meal when meat and gravy are done, along with potatoes,  salad and vegetables. Refrigerate the remaining meat overnight. The next  day, take it back to your butcher and have it sliced THIN (or slice it  yourself). Wrap slices in meal-sized portions for sandwiches. Freeze the  gravy separately.    For a large crowd, this makes an impressive platter, and can be carved as  you serve. Heat the gravy and serve in a separate bowl or pitcher. When  serving the frozen meat, thaw meat slightly and heat slowly the gravy. When  gravy is bubbly, add meat just long enough to warm it through. Put meat and  gravy in a shallow bowl or platter and serve immediately. Have plenty of  warm Italian bread or rolls to go with this. The sliced meat can also be  thawed and served plain as cold beef slices for sandwiches or salads.    Of course, you CAN cook a smaller roast in the same way, adjusting the  quantities of herbs and tomatoes accordingly. Obviously, it is a great  do-ahead dish for buffets and summer backyard "dos." Posted to FOODWINE  Digest 01 Apr 97 by "Joanne L. Schweikj" <SCHWEIKJ@FREDONIA.EDU> on Apr 2,  1997

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 1 Servings

Calories: 52
Calories from Fat: 15 (29%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.6g
Cholesterol 0.9mg		0 %
Sodium 4729.1mg		163 %
Potassium 134.3mg		4 %
Total Carbohydrate 9g		3 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 6.2g
Protein 2g		3 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 52

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