"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Beef (2) Recipe

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This recipe for Italian Beef (2), by , is from Jones - Armstrong Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
From Joanne Skinner
Added: Wednesday, September 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 lb. rump or boneless chuck roast
2 tbsp sweet basil
1/2 tsp garlic powder
1 to 2 bay leaves
2 tsp crushed red pepper
1 1/2 tbsp oregano
1 1/2 tbsp salt
6 garlic buds (optional)
2 cups water

Directions:
Directions:
Mix spices in water & pour over meat. Cook in covered pan 3 hours at 325. Cool. When chilled slice thin an dput back in broth and reheat. Serve warm with buns. Can start with frozen meat.

 

 

 

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