"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Italian Beef Recipe

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This recipe for Italian Beef, by , is from Ahaus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Ahaus

Category:
Category:

Ingredients:  
Ingredients:  
4 lb. Rump Roast
Oregano (enough to cover top of roast)
lots of garlic salt
3 bay leaves
3 tbsp. vinegar, 2 tbsp caraway seed
1 whole garlic clove, 4 green peppers
2 medium onions

Directions:
Directions:
Place roast in a deep pan. Put all ingredients on top of roast except green peppers. Fill pan 1/2 full of water. Cover and cook 2 hours or till meat is done. Turn meat occasionally. You might also have to add more water during cooking. When meat is done, place on platter to cool. Remove garlic clove and bay leaves from sauce.
To sauce, add 4 green peppers (sliced thin) and 2 cups water. Simmer for 2 hours. When meat cools, slice thinly (meat should shred). Return the meat to sauce and cool 1/2 hour more. Serve on hard rolls.

 

 

 

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