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Mary's Italian Beef
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    Mary's Italian Beef

  • 2 pounds beef roast -- leftover, pre-roasted roasting pan drippings
  • 2 Tbsp fresh oregano, finely chopped (or 2 tsp dried)
  • 1 Tbsp fresh sweet basil, finely chopped (or 1 tsp dried)
  • 1/2 teaspoon ground cayenne pepper -- or more
  • 1 tablespoon fresh parsley -- minced
  • salt and pepper -- to taste
  • 3 cloves garlic -- minced
  • 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 on sliced Italian bread with grilled green peppers. Don't forget to put a little gravy on bread! Onolicious!

    MARY'S NOTE: If you fix a large roast for dinner, take the leftovers, sliced 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. You won't be sorry!

    LYNN'S NOTE: This freezes well. Place beef and juices in heavy freezer bags. Just reheat to serve.

    From:   Mary Spero, owner of the TNT recipes list
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date:   Mon, 28 Feb 2000

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