"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 - 7 boneless roast 1 T oregano 1 T coarse ground pepper 1 T rosemary 1 T garlic powder 1 T savor salt (seasoned salt) 3 bay leaves 1 or more beef bouillon cubes Worcestershire sauce
Put water 1/3 to1/2 way up over the roast. Simmer( low temperature) until meat is tender.(several hours) Slice and return to broth. Simmer a short time more. Meat may be shredded for sandwiches.Very good on black bread,or dark rye bread with mustard and/or horseradish
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.