Monday, December 17, 2007

Chicago Italian Beef Sandwiches

2 lb beef roast, leftover,
Roasting pan drippings
2 tb fresh oregano, finely
OR 2 teaspoon dried
oregano, crushed
1 tb fresh sweet basil,
finely chopped
OR 1 teaspoon dried
basil, crushed
1 ts whole black peppercorns
1/2 ts red pepper, ground (1/2 to 1)
1 tb fresh parsley, minced
Salt, to taste
3 cl garlic, minced
1 fresh green pepper seeded
and sl into 1/4 inch strips
Thinly slice cooked, roast beef and place in a Dutch oven (or put
it back into the same pan in which the beef was roasted). Add
enough water to cover. Add remaining ingredients and bring to
simmer. After the beef has cooked for awhile, taste and adjust
seasonings. Cook about 1 hour. Serve beef only on Italian bread
with grilled green peppers and / or giardinera relish. As you
serve dip the sandwich in your gravy.

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