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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together 2 tablespoons salt, 2 teaspoons dried oregano, and the dried thyme in a small bowl. | 2. Rub the spice mixture all over the beef, and put the meat in a resealable bag. | 3. Combine wine, 1 sliced onion, and the garlic, and pour this marinade over the meat. | 4. Seal tightly, and let marinate in the refrigerator from 4 hours to overnight. | 5. Preheat oven to 350°; remove the meat from the bag, and rub with 2 tablespoons of the olive oil. | 6. Place the meat and the marinade in a large pan, and roast, uncovered, until tender and the meat is pink in the middle, about 1 1/2 hours, flipping the meat once during cooking. | 7. Remove, and let the meat rest for 15 minutes before slicing, reserving the cooking juices in the pan. | 8. Slide the sliced rolls into the oven to toast slightly as the oven cools down. | 9. Meanwhile, heat the remaining 4 tablespoons olive oil in a large skillet, and toss in the remaining onions and the celery. | 10. Saute until the onions begin to soften, about 4 minutes. | 11. Season with the remaining salt and dried oregano. | 12. Stir the bell peppers and the cherry peppers into the onions, and cover the skillet to cook, stirring occasionally, until the bell peppers are tender, about 8-10 minutes. | 13. Slice the meat, against the grain, as thinly as possible. | 14. When the peppers are tender, add the sliced meat to the skillet, along with any juices left in the roasting pan. | 15. Cook until the meat is just heated through, about 3-4 minutes. | 16. Serve meat with peppers and onions, on toasted rolls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt	2	tablespoons		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
thyme	2	teaspoons	dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
beef rump roast	4 1/2		boneless	-	-	-	-
red wine	2	cups		-	-	-	-
onion	4		sliced	176.0	41.096000000000004	4.84	0.44
garlic clove	6		crushed peeled	-	-	-	-
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
sub italian bread	16			-	-	-	-
celery	4	stalks	sliced	40.96	7.6032	1.7664	0.4352
bell pepper	4		sliced	119.2	27.6544	5.1256	1.0132
cherry pepper	6 -8		pickled stemmed seeded chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.