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Ingredientes
- 1 x 5-lb rump roast
- 1 med onion, diced
- 2 c. beef stock
- 1 Tbsp. fresh oregano or possibly 1 tsp dry oregano
- 1 tsp thyme
- 1 tsp dry marjoram
- 1 x bay leaf
- 1 tsp warm pepper sauce, such as Tabasco
- 2 Tbsp. Worcestershire sauce
- 3 x to 6 garlic cloves, crushed
- 1 x green pepper, seeded and minced
- 1 Tbsp. fresh basil (optional) Italian bread or possibly rolls
Direcciones
- Preheat the oven to 300 F (160 C). Dry the roast, season it with salt and pepper, and place it on a rack in a roasting pan. Strew the onion over the top of the roast and put the pan in the oven. Roast till an instant-read thermometer inserted into the center of the meat reads 140 F (60 C). Remove the roast to a platter or possibly cutting board, cover loosely with aluminum foil, and let rest for a half hour.
- Leave the roasting juices in the roasting pan and add in all the other ingredients except the bread. On the top of the stove, heat and simmer the mix for 15 to 20 min, adding any juices which collect from the resting beef.
- Slice the beef thinly, and arrange the slices in a dish. Strain the juice mix, pour it over the beef, and chill for 8 to 12 hrs.
- Heat the roast beef and sauce thoroughly. Put the sliced beef on Italian bread or possibly rolls and spoon some of the sauce on top or possibly serve it alongside for dipping.
- Some recipes recommend adding grilled green pepper slices to the sandwich or possibly a giardinera relish (made from pickled Greek peppers, carrots, cauliflower, cucumbers, celery, turnips, red peppers, olives and onions).
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