Italian Beef - cooking recipe
Ingredients
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4 to 5 lb. boneless beef (rump or sirloin tip)
suet (piece)
onion
celery
1/4 lb. butter
1/2 glass white wine
1/2 glass water
1 tsp. tomato paste
garlic
salt
pepper
oregano
cinnamon
cloves
rosemary
Preparation
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Rub roast with garlic; sprinkle with spices.
Brown in 1/4 pound butter.
Add onion, celery, tomato paste, wine and water. Bake 1 hour at 350\u00b0.
Drain and strain juices.
Cool.
When roast is cold, slice very thin.
Arrange slices in pan and cover with strained drippings.
Simmer for 1 hour.
Serve warm on buns.
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