I learned to make this drip beef from my best friend Hyacinth. It's a delicious, slow-cooked concoction designed to be slapped onto a deli roll. The juices "drip" onto the bottom half of the bun, and the flavor is seriously beyond measure.
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Pour in the beef broth and 1 cup water.
Add the rosemary . . .
Then pour in the peperoncinis with their juice. Now cover the pot and simmer for 4 to 5 hours, or until the meat is tender and falling apart.
Remove the roast from the pot.
Using 2 forks, shred the meat completely . . .
Then return the meat to the cooking liquid. Keep warm.
To serve, slice wedges out of the top of the deli rolls. Heap a generous portion of meat on the roll, then spoon some of the cooking liquid over the meat.
Top with a few peppers from the pot . . . And plenty of caramelized onions.
Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You'll win friends and influence people.
Lay thinly sliced cheese on top of the meat before adding the peppers and onions.
Serve dishes of the cooking liquid on the side for dipping.