Italian Beef
From Behind Every Avon Neighborhood Scout Is a Great Cookbook (1994).
A historical recipe
Behind Every Avon Neighborhood Scout Is a Great Cookbook (1994).
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 1 ingredient
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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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- 7 lb.
- roast beef (rump, sirloin tip or Ye tsp.
- salt round roast) % tsp.
- pepper 7 beef bouillon cubes 1 jar pepperoncini (Italian peppers) 1 Tbsp.
- rosemary and liquid from jar 2 tsp.
- garlic salt water (to cover beef) fresh parsley Roast beef to medium rare or medium.
- Slice thinly;
- refrigerate.
- Add ingredients to drippings in pan.
- (Hint for rosemary: Staple into tea bag.) Strain rosemary after 10 to 20 minutes simmering.
- Cool.
- Remove fat.
- Add cold beef to heated mixture.
- Serve on submarine buns, hoagie buns, potato rolls or kaiser rolls.
- Great for crowds.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve