Italian Beef Recipe

5 pound +- rump roast
3 cups boiling water
1 clove garlic, crushed
1 teaspoon marjoram
1 teaspoon thyme
5 cloves garlic, slivered
3 beef bouillon cubes
1/2 cup finely chopped green bell pepper
2 tablespoons worcestershire sauce
1 teaspoon oregano
tabasco sauce to taste, 1 to ? drops
salt and pepper to taste
1 teaspoon fennel seed (optional)
1 cup marinade
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced

Makes slashes in meat on all sides and insert the slivered garlic. Sprinkle w/ fennel seed and bake on a rack in an open pan @325 degrees until meat thermometer reaches 140 degrees, (Medium Rare ), 2 to 2 1/2 hours. Remove the roast from the pan and allow to cool. The meat must be rare, cooled and sliced paper thin.

Dissolve the bouillon in a small sauce pan and with the remaining ingredients, add to the drippings in the pan. Simmer for 15 minutes and remove from the heat. When the liquid has cooled, return the meat to the gravy in the pan and gently fold so that the juices cover the meat. Allow to marinate in the juices from 4 hours to overnight in the refrigerator.

TO SERVE:

In a medium skillet, saute the bell pepper until al dente. Heat /simmer the meat until hot serve on a sliced Italian roll using the extra juices as an au jus with sauted bell pepper.