[frozen-assets] Italian Roast Beef

 

Italian Roast Beef

　
My Notes: This is another recipe from a friend who was a very good cook. This is an Italian family recipe that provides very little guidance in the way of amounts so experiment and see what you like, and when you're satisfied, note it on the recipe. I've had some good Italian Beef Sandwiches but nothing rivals this. In my book, it's definitely worth the time it takes to make.
To freeze: Place amount of beef needed for 1 sandwich in sandwich size zipper bag. Divide broth among portions. Zip closed, removing air as you do. Freeze flat on baking sheets. When frozen solid, place in large freezer Ziploc bags, label, and return to freezer.
To serve: Place in microwave-safe container and heat on High until heated through.
6-8# rump roast
Butter
Salt
Pepper
Pinch of salt & pinch of garlic powder mixed (don't use garlic salt)
Garlic salt
Pepper
1 bay leaf
Italian or French bread
Pepperoncini (Italian or Greek) (little hot peppers)

Put roast in a shallow pan with enough water to keep roast from burning. Cover with butter, sprinkle with salt, pepper, and mixture of salt and garlic powder. Cover with foil and allow 15 minutes for each pound of meat. Bake at 475-500 degrees.

Remove from oven and cool thoroughly. When cooled to room temperature, place in refrigerator overnight.

Cut roast in half; the inside should be bloody for about 1-1 1/2", next should be pink, and outside brown. Slice paper thin with a meat slicer.

Place slices of beef in a shallow pan. Cover with water and add garlic salt, pepper, and bay leaf. Put over a low fire and simmer until beef is cooked. (the bloody inside adds flavor to the rest of the beef and makes a broth). Cook 15 minutes.

Cover bread with beef slices and sauce; place pepperoncini on top. Serve with extra sauce.

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