Italian Beef
From Alexandria's Heritage Cook Book (1986).
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A historical recipe
Alexandria's Heritage Cook Book, by Cookbook Committee (1986).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- 1 tsp salt
- 1 large onion
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 4-lb.
- rump roast Cover bottom of roaster pan with salad oil.
- Place roast in pan and pour some oil over it, rubbing it in thoroughly.
- Make slits in the roast with a knife and insert 3 or 4 garlic cloves.
- Add the following, rubbing the combination of all of them over the meat: 1 tsp salt 1/4 tap.
- red pepper 1 tsp.
- garlic powder 2 Tbsp.
- sweet basil 1 tap.
- black pepper 2 Tbsp.
- oregano 2 Tbsp.
- Italian 2 Tbsp.
- sausage seasoning seasoning Fill roaster 1/3 full of water.
- Add 5 bay leaves and 1 large onion, sliced.
- Roast for one hour at 325;
- turn meat over and roast for one more hour.
- (Make sure roast has plenty of water at all times.) I cook mine a little longer.
- Cook green pepper slices in bouillon cubes or beef extract until tender and serve with beef which has been sliced thin for sandwiches.
- Thick hunks of French bread with the broth makes delicious sandwiches.
- Tossed green salad is a wonderful complement to this meat.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board