[lizma2]

“Italian beef”?

I’m from Chicago and Italian beef was a staple there growing up.

Take a roast, take a knife, slash it about 60 times, stuff it with garlic gloves. Coat the roast in fennel seed and oregano. Put about an inch or so of water in the bottom of the pan. Bake to 129. Slice very thin. And marinade the sliced beef in the pan liquid with a couple shots of Worchester sauce and beef broth cubes.

Serve on buns with Pepperoncini and the broth. (French dip sorta thing.)

I’m addicted to this stuff.

Best food ever.

[avenir]

Yours sounds good too! Thanks.

[blondiegoodbadugly]

Thanks, I’ll try it. Sounds similar to my recipe that I lost. However, mine didn’t call for fennel seed.