This recipe for Italian Beef, by Liza McQuillen, is from Osborn Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 – 3lb beef roast – sirloin tip or rump roast 1 cup water (may need to add a little more as it cooks) 2 beef boullian cubes 1 tsp thyme 1tsp oregano 1 tsp marjoram 1 clove garlic minced ½ green pepper chopped Few drops Tabasco or red pepper sauce
Combine all ingredients and cook until desired doneness for roast. Slice roast very thin, return to sauce and chill 4-5 hours or overnight. Sever on warm French or Vienna bread, also good on onion buns.
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