Recipe - Chicago Italian Beef Sandwiches

2 pound Beef roast, leftover,
Preroasted
Roasting pan drippings
2 tablespoon Fresh oregano, finely
Chopped
OR 2 teaspoon dried
Oregano, crushed
1 tablespoon Fresh sweet basil,
Finely chopped
OR 1 teaspoon dried
Basil, crushed
1 teaspoon Whole black peppercorns
One half teaspoon Red pepper, ground (1/2
To 1)
1 tablespoon Fresh parsley, minced
Salt, to taste
3 cl Garlic, minced
1 Fresh green pepper seeded
And
sl Into One fourth inch strips

Thinly slice cooked, roast beef and place in a Dutch oven (or put it back
into the same pan in which the beef was roasted). Add enough water to
cover. Add remaining ingredients and bring to simmer. After the beef has
cooked for awhile, taste and adjust seasonings. Cook about 1 hour. Serve
beef only on Italian bread with grilled green peppers and / or giardinera
relish. As you serve dip the sandwich in your gravy.

NOTE: If you fix a large roast for dinner, take the leftovers, cut or sliced up
thinly, and put your Italian Beef on the stove to cook, while you're
cleaning up the kitchen. You can cook the Italian Beef in the same pan used
for roasting. IF you make brown gravy for your roast beef, remove some of
the drippings before you make the gravy and save them for the Italian Beef.
Posted to MMRecipes Digest by "Beth Ide" rev_ide@email.msn.com on Aug
20, 1998