Italian Beef - cooking recipe

Ingredients
    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
    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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