Chicago Italian Beef
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INGREDIENTS 1 sirloin tip roast (3 pounds or more)
4-1/2 cups water
4 tablespoons dried parsley flakes
3 tablespoons oregano
1-1/2 teaspoons basil
1 teaspoon red pepper flakes
12 garlic cloves, (split)
3 cubes of beef broth
3 cubes of chicken broth
1 teaspoon salt
1 teaspoon pepperNOTE: The spice measurements are approximate and can be adjusted to taste.
Put spices and 3 to 4 cups of water in a roasting pan. Lightly rub a little salt and pepper into roast. Place on rack in roasting pan. Be sure rack holds roast up out of water.
Roast at 325 degrees for 15 minutes per pound. Add water as needed (probably only for a very large roast). Remove from oven and cool completely.
Take to butcher and have him slice it very thin.
Strain sauce ( do not press spices in strainer ). Heat sauce and dip meat in and put on French bread or French bread rolls.
Serves 12