->Italian Beef 01 <-

1 rump roast, rolled

flour

shortening

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

pepper

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

liquid.

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.