Famed “Big Onion” Roast Beef Sandwich
This recipe was developed at the Big Onion Tavern in Ravenna, Nebraska and was passed on from owner to owner as a trade secret. The Big Onion was famous for this sandwich and people traveled great distances just to have one. The tavern is no longer in existence.
Roast a 3 – 4 lb. beef roast slowly at no more than 325 degrees to retain juices and promote tenderness. Set roast in about ¼” water. Add the following ingredients proportionate to the size of the roast:
- Bay Leaves
- Sage
- Chili Powder
- Salt and Pepper
- Onions
- Worcestershire Sauce
Slice beef into thin slices when cold. Reheat the beef in the broth saved from roasting for the sandwiches. Tastes best when served with hot homemade mustard.
Categories: Dinner, Lunch, Meat dishes
Nebraska-related, Roast beef, Sandwich
