Italian Beef
You may want to do this over two days because it's easier to slice the beef very thin when it is cold.
Ingredients:
3-4 pound rump roast
pepper, freshly ground
1 - 15 ounce can beef broth
1 - 15 ounce can tomato sauce
1 large onion, peeled and sliced length-wise
3 green or red peppers, seeded and cut into long thin slices
1 teaspoon crushed pepper flakes
1/2 teaspoon salt
1 teaspoon garlic
1 teaspoon oregano
1/4 teaspoon anise seed, crushed
Preheat the oven to 350F. Pepper the beef and roast it, uncovered in the oven until done - about 2 to 2 1/2 hours. While meat is roasting, put the rest of the ingredients in a crock pot and cook on high.
To serve the same day, allow beef to cool enough to make thin slices. Add the beef to the crock pot and cook for 2-3 hours on low.
If serving the next day, refrigerate both the beef and the broth. Slice the beef very thin. Put the beef into the crock pot with the broth. Cook on low for about 4 hours (a bit longer since it was chilled).
Serve on crusty French bread, dipping the inside of the bread in the broth and covering it with meat, peppers and onions, or with juice on the side for dipping.
B-man
