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Chicago Italian Beef Sandwiches

2 lb beef roast, leftover,

pre-roasted Roasting pan drippings 2 tb fresh oregano, finely

chopped OR 2 teaspoon dried oregano, crushed 1 tb fresh sweet basil,

finely chopped OR 1 teaspoon dried basil, crushed 1 ts whole black peppercorns

1/2 ts red pepper, ground (1/2

to 1) 1 tb fresh parsley, minced

Salt, to taste 3 cl garlic, minced

1 fresh green pepper seeded

and sl into 1/4 inch strips

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 beef only on Italian bread with grilled green peppers and / or giardinera relish. As you serve dip the sandwich in your gravy.

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.

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