"Hunger is the best sauce in the world."--Cervantes

State Street Tavern Roast Beef Sandwiches Recipe

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This recipe for State Street Tavern Roast Beef Sandwiches, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denny Rooney for Joe & May Rooney
Added: Thursday, July 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 lb beef roast. Eye of the round is the best cut because it slices to the right size.
1/2 lb of beef suet
1 large roughly chopped onion.
Liberal amounts of salt and pepper

Directions:
Directions:
Cover the roast with water, add the suet, onion liberally add salt and pepper. Slow boil for 4 to 5 hours or until the meat is very fork tender. Remove suet and discard.

Remove beef and refrigerate until cold. Keep the beef broth and let cool. When the roast is cold, slice 1/2 " thick pieces, add to broth and reheat.

After putting the beef on a bun, dip the top of the bun in the broth. Serve with slices of raw onion, horseradish, ketchup or mustard as condiments.

Number Of Servings:
Number Of Servings:
about 20
Preparation Time:
Preparation Time:
6 hours

 

 

 

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