I don't recall where I obtained this recipe for scrumptious Italian Beef when we lived in Chicago. I've made this recipe a multitude of times & my Chicago in-laws loved it. I've served this at parties in other cities, and it's been a hit. Before the pandemic, I always bought the rump roast at a meat market after they agreed to slice it on their slicer after I baked and brought back the roast. I told them to slice it, "paper thin," and each butcher had no problem complying. I don't know if a butcher would allow roasted meat to come back into the store during the pandemic . . . since we're no longer entertaining.

In every city, I have asked a bakery to make me "hard rolls," and I've used those bakery rolls to serve the beef. A quick search of the KABC website came up with 3 hard roll recipes.

5 pound rump roast
3 cups water
3 beef bouillon cubes
1 teaspoon marjoram
1 teaspoon thyme leaves
1 teaspoon oregano
2 tablespoons Worcestershire sauce
3 drops Tabasco
1/2 cup chopped green pepper & small clove garlic, minced

Roast meat on a rack in an open roasting pan in a 325 degree oven until meat thermometer registers 150 degrees (medium rare), about 2 to 2-1/2 hours. I've never roasted this roast on a rack & no problems.

Remove meat. Cool. Wrap in foil. Refrigerate overnight. Next day, take to the butcher who has agreed to slice it paper thin.

Add water to pan drippings, then add 1 bouillon cube for each cup of water used. Stir in seasonings, green pepper, and if desired, a small minced clove of garlic. Simmer 15 minutes. Put sliced meat into mixture; cover & let marinate in refrigerator 4-5 hours (I do overnight). NOTE: I make double the amount of marinade, because everyone I've ever served these to wants plenty on both sides of their rolls.

Reheat meat in marinade to serve on hard rolls. Slice rolls. Quickly dip each cut side in marinade liquid, then add beef to the sandwich.

NOTE: I like to skim off some of the fat, so I add the water & bouillon cubes, dissolve the cubes, then refrigerate the liquid overnight. Next day, I skim off some of the fat. Then add other marinade ingredients & add meat. But, it may be more authentic to serve it full-fat.

NOTE: This is a 4 day project: Day 1, Buy the roast. Day 2. Roast & refrigerate the meat. Day 3 Make the marinade and add beef. Day 4, serve. Of course, you certainly can buy and roast on same day to make it a 3 day adventure.

• This topic was modified 3 years, 5 months ago by Italiancook.