Chicago Style Italian Beef


1 rump roast, rolled
6 cups water, divided
4 beef bouillon cubes
1 tbsp oregano
2 tbsp garlic salt
1 tbsp paprika
2/3 cup reserved broth
6 tiny hot peppers*
2 bay leaves
Pepper, to taste
Bay leaves, to taste
Sliced french bread

How to prepare

Coat the roast with flour and brown in a dutch oven or similar pan in a little shortening on top of the stove. After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 2 1/2 to 3 hours, until done. Remove from liquid and cool meat completely, reserving liquid. After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour*. Remove peppers and bay leaves. Serve on sliced french bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked. ) Serve with pepperoncini peppers.
* The meat needs to simmer at least an hour. If you prefer, after the initial hour of simmering, put it in a crock pot and let it simmer all day. This also freezes well.

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