Marla's Italian Beef

     Some years back I was the chairman for St. Patrick's Women's Guild annual Christmas Bazaar.  We did a little bit of reorganizing.  Neighbor women got together and made things for the Bazaar ( I was in a group with my closest St. Pats neighbors that included Ann Faubel, Louise Kelly and Mary Underwood.  There were about six in the group, I don't remember every one else or what we made, but it was fun getting together) 
     And we also decided to change the menu for the kitchen.  Biscuits and gravy for the morning - a group of guys from the Knights of Columbus helped us with that. Early shoppers really liked them.  I think Bernice Knapp was in charge of the kitchen for that part of the event.  Bernice and I worked in the kitchen together on many parish events including the Washington Day Dinner....but that's another story.  I took over for the lunch portion and made Italian Beef.  I used Marla Jarboe's recipe.  One of the best I've ever had.  It follows:

A five and a half to six pound sirloin tip or rump roast

1 quart water
1/2 cup lemon juice
1 clove garlic
1 bay leaf
1 tsp dried red pepper flakes
1 tsp oregano
1 tsp salt.

Mix together, bring to a boil and add meat.  Cook in a 350 oven until done (150 degrees on a meat thermometer).  Cool and slice.  Reheat in juice and serve.

I used Kaiser Rolls or Brat rolls buttered with garlic butter and served with pepperoncini.

     This was a favorite at home as well and I served it often when we had guests.  Just had to add a pasta dish and salad.

Enjoy!