"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

Chicago Beef Recipe

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This recipe for Chicago Beef, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Matusek
Added: Sunday, October 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Rump Roast 3 lb.
6-10 garlic cloves
2 c. red wine
oregano
crushed red pepper
garlic powder
salt and pepper
meat tenderizer
kitchen bouquet

Directions:
Directions:
Put garlic in roast. Brown roast in large pot. Fill pot with water over roast and add all seasonings. Simmer 2 hours. Add 2-3 c. red wine. Simmer at least 2 more hours. Shred and eat.

 

 

 

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