Italian Beef

Yields:	8 servings
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5	pound	beef roast, rump
3	cup	water
3	each	beef bouillon cubes
1	teaspoon	marjoram
1	teaspoon	thyme
1	teaspoon	oregano
1	dash	red hot pepper sauce (eg. Tabasco)
1	x	salt and black pepper	to taste
2	cup	garlic
2	tablespoon	worcestershire sauce
3/4	cup	green bell pepper	chopped

To the pan drippings, add the rest of the ingredients.

Simmer 15 minutes.

Add sliced beef, and marinate in sauce 5 hours, overnight.

When ready to serve, bring mixture to a simmer on the top of the stove.

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I make these everytime I have souvlakia and they are a big hit.