Hopkins Family Cookbook

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All Authors Aunt Karen (Dean) Aunt Karen and Uncle Jon (Dean) Aunt Kim (Downey) Brendon Downey Dad (Kirk Hopkins) Daddy (Kirk Hopkins) Debbie Milesky Grandma (Karen) Oller Grandma (Louise) Hopkins Grandma (Nelda) Hopkins Grandma (Nelda) Hopkins and Mama (Ovie Mae) Wilson Great Grandma (Louise) Hopkins Great Grandma (Lydia) Tibbles Great Grandma (Marie) Oller Heather Dean Hunter Dean Jodie Dawson Mme. McCoy (Natalie's French Teacher) Mom (Pam Hopkins) Mom (Pam Hopkins, originally from Margie Geisler, secretary at school) Nanny (Sandy Downey, Uncle Bryant's mom) Natalie Hopkins Rachel Milesky Rima Milesky Sandy Knose

Table of Contents or Details
Table of Contents Recipe Details

Style
clover dark food

Italian Beef by Grandma (Nelda) Hopkins

Ingredients

• 5 lb. rump or sirloin tip roast
• 2 cloves garlic
• Fennel seeds
• Worcestershire sauce
• Bay leaf
• 3 beef bullion cubes
• 1 tsp. sweet basil
• 1/2 tsp. oregano
• 1/2 tsp. garlic salt
• 4-5 drops Tabasco sauce

Notes

Freezes well. Cook completely, then reheat and serve.

Directions

• Make 6 good size slits in roast.
• Dice garlic and put in slits.
• Put fennel seeds and Worcestershire sauce in slits and all over roast.
• Salt and pepper. Add bay leaf.
• Cover and cook at 350 until medium done (1 1/2 hr.)
• Put roast in refrigerator to get cold, but save broth that it was cooked in.
• Slice roast paper thin with a meat slicer.
• Add bullion cubes to broth and 1 1/2 cups water.
• Simmer until cubes melt.
• Add basil, oregano, garlic salt, more Worcestershire sauce, salt and pepper and Tabasco sauce.
• Add sliced roast to juice.
• Cook in oven at 350 for 1 hour until done.
• Serve on Italian or French bread (not sweet)

Category

Sandwiches