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Reader
Recipes, April - May 2002:
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INGREDIENTS
1 5 to 7 pound (2.3 - 3.2 kg) rump
roast
2 cups (473 ml) of boiling water
2 bouillon cubes (beef flavor)
1 teaspoon each: dried marjoram, thyme and oregano
1 teaspoon hot pepper sauce, or more if you like it hot, or use less if you like it more mild
salt and pepper to taste, go easy on the salt because the bouillon is salty!
2 Tablespoons (30ml) Worcestershire Sauce
1 or more garlic cloves, I use at least 6, peeled and mashed
1/2 (120 ml) cup, chopped green pepper
Italian or Vienna bread, French or any hard, crusty
bread, you will need at least 2 loaves, slice down the center, lengthwise,
but not all the way through to the other side, then cut in serving size
pieces.
DIRECTIONS
Place roast on a rack, in an open roasting pan,
I use an 9" X 13" (230mm x 330mm) baking pan with the rack in it.
Pre-heat oven to 325 degrees (165 C), allowing 25 minutes per pound (55
min per kilo) , roast will be rare. Cool, and slice very thin, I
use an electric slicer to do this. To the drippings in the pan, add
the boiling water, bouillon cubes or granules, (1 bouillon cube for each
cup of boiling water used). Add marjoram, thyme, oregano, hot pepper
sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green
pepper. Simmer for 15 minutes. Add the thinly sliced beef and
cover. Marinate in gravy in refrigerator overnight. Next day,
heat thoroughly, and serve warm on the French bread, along with a
crisp, green salad and plenty of napkins!!!
Note: Our family loves the gravy so much that I usually double the gravy
recipe so there is plenty to dip the beef sandwich into. We also
like to put a lot of gravy on the bread before adding the meat. Sometimes
we add barbecue sauce to the sandwich before eating it, for a different
flavor, not a lot, just a touch, about 1 Tablespoon or less to taste.
Courtesy of Joseph
Strain
