Italian Beef Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lb rump roast, trimmed, sliced ¼ inch thick
1 tsp garlic powder
½ tsp pepper
1 tsp juice or soup base
3 beef bouillon cubes
1 tsp Kitchen Bouquet©
2 pkg Herb Ox © onion flavor
2 cans Beef Broth
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Directions: |
Directions:Brown beef in Dutch oven in a tablespoon or so of oil. Add remaining ingredients. Let simmer on stove top for a few hours. Shred apart with forks. Serve on rolls with au jus on the side.
Serving idea: Melt cheese on some nice crusty rolls under the broiler. I often use Rosemary Sea Salt hard rolls and horseradish cheddar. Yum!
Notes:
1. For juice, I use V8.
2. Herb Ox© Is a type of bouillon. I often add sliced or chopped onion in lieu of this.
3. Meat should be sliced into thick slices, ¼ inch to ½ inch thick. This is most easily done when the meat is partially frozen.
4. This can also be made in the crockpot - but don’t skip the browning the meat part of the recipe!
Key Words: #Football |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Approx 3 hours |
Personal
Notes: |
Personal
Notes: This is one of the Schuetzle's recipes. Makes a great winter dinner or great to serve at a football party.
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