Thursday, October 16

Cubbies' Italian Beef Sandwiches

This recipe is old school -- garlic powder? Bouillon cubes? -- but good. If you are trying to root for the Yankees, try the Coney Island recipe from June 12, 2002.

For beef:

3-4 pounds rump roast

1 T. garlic powder

1 T. Italian seasoning

Salt and pepper to taste

2 beef bouillon cubes

1 10 oz. jar pepperoncini peppers

Water or light beer to cover

Preheat your oven to 325 degrees. Cut roast into several chunks and place into your favorite covered roasting pan. Add garlic powder, Italian seasoning, salt, pepper, and bouillon cubes. Pour entire contents of pepperoncini jar over the roast. Add water or beer just to cover the roast, and cover the pan. Cook until the beef shreds easily (depending on the size of the roast, probably 3 to 4 hours), stirring every hour or so. When the roast is cool enough to handle, shred.

To serve, mound shredded beef into sections of sourdough baguette. Top with a good amount of the liquid and peppers from the pot, and cheese, if desired. Serve with a Budweiser or maybe a Miller Lite while explaining to a skeptic that Sammy Sosa really did only have one corked bat in his collection, and that one's long gone.