Italian Beef

By MaryEllen

Ingredients

• 5 lb Beef Rump Roast
• 5 cloves garlic Estimated use lots!
• fennel seeds
• 5 cup beef flavored bouillon
• 4 drops hot pepper sauce
• 1 tsp pepper
• 1 tsp salt
• 2 Tbs Worcestershire sauce
• 1 clove garlic
• Servings: 12
• Nutrition Facts
• Serving size: 1/12 of a recipe (7 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 424.41
• Calories From Fat (63%) 265.29
• % Daily Value
• Total Fat 28.81g 44%
• Saturated Fat 11.51g 58%
• Cholesterol 126.96mg 42%
• Sodium 885.97mg 37%
• Potassium 644.81mg 18%
• Total Carbohydrates 2.1g <1%
• Fiber 0.27g 1%
• Sugar 0.03g
• Protein 36.97g 74%
• Reviews
• 5 stars - Closest you can come to Chicago Italian Beef. - ME 1/21/2007
• Source
• Author: Submitted by a reader
• Source: LA Times

Preparation

Step 1

1. Make slashes in the meat and stuff with slivers of garlic. Sprinkle meat with fennel seeds. Add 1 inch of water to pan and bake, covered with foil, at 350 F till done. Chill meat for easier slicing. It is essential to have an electric meat slicer and slice as thin as possible. To dripping's in the pan add 5 cups of bouillon and rest of the ingredients. Simmer without meat for 15 min's. Add sliced meat to the sauce, Marinate overnight. Reheat for use and serve on French rolls with sautéd bell peppers. Freezes well.