Roast meat on a rack in an oven (uncovered) at 325 until meat thermometer registers 150 (Medium-rare) allow 2-2.5 hours. Remove meat, cool, slice thin.
Add water to pan drippings. Then add bouillon cubes for each cup of water used. Stir in seasonings, green pepper & garlic. Simmer 15 minutes.
Turn sliced meat into mixture; cover and let marinate in refrigerator 5-6 hours.
Reheat meat in the marinate and serve on Italian or Vienna Bread or hard rolls.
Meat and marinate can be frozen.
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