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    Chicago Style Italian Beef

    Source of Recipe


    1 rump roast, rolled
    6 cups water, divided
    4 beef bouillon cubes
    1 T oregano
    2 t garlic salt
    1 t paprika
    2/3 cup reserved broth
    6 tiny hot peppers
    2 bay leaves
    bay leaves
    sliced french bread

    Coat the roast with flour and brown in a dutch oven or similiar
    pan in a little shortening on top of the stove. After browned on
    all sides, drain off the grease and add 3 cups of water. Cover
    and simmer for 1 hour. Put it in a crock pot and let it simmer
    all day. Remove from liquid and cool meat completely, reserving

    After meat is completely cooled, slice thinly with an electric
    knife. Bring remaining ingredients (except bread) to a boil and
    sliced beef. Simmer for 1 hour.

    Remove peppers and bay leaves.

    Serve on sliced french bread. Add a little broth to the bread as
    well. (In Chicago, they serve it really soaked. ) Serve with
    pepperoncini peppers.




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