In a quest to create a mouthwatering Italian-inspired sandwich, here’s a tantalizing recipe that will surely satisfy your taste buds. Prepare yourself for a journey of flavors as we delve into the art of crafting a delectable Italian Beef Sandwich.
Ingredients:
- 3/4 cup of extra-virgin olive oil (divided)
- 3 pounds of boneless beef chuck roast
- 5 teaspoons of kosher salt (divided)
- 2 1/2 teaspoons of freshly ground black pepper (divided)
- 1 large yellow onion, thinly sliced
- 3 cloves of garlic, thinly sliced
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of crushed red pepper flakes
- 5 cups of low-sodium beef stock (divided)
- 1 green bell pepper, seeds and ribs removed, sliced into 1″ strips
- 2 cups of chopped giardiniera
- 4 soft French rolls, toasted
Directions:
Step 1: Begin your culinary journey by preheating your oven to a toasty 325°F. In a generously sized Dutch oven or a heatproof pot, heat 3 tablespoons of olive oil until it shimmers and hints at a wisp of smoke. Season your beef chuck roast all over with 4 teaspoons of kosher salt and 2 teaspoons of freshly ground black pepper. Sear it on both sides until they’re beautifully browned, approximately 5 minutes per side. Once done, gently transfer the roast to a plate.
Step 2: Reduce the heat to medium, and in the same pot, introduce the sliced onions and garlic. Sprinkle them with 1/2 teaspoon of salt and cook while stirring frequently, until the onions turn delightfully soft, which should take about 5 minutes. Add in the Worcestershire sauce, dried basil, dried oregano, dried thyme, garlic powder, onion powder, and a dash of red pepper flakes. Stir until the fragrant concoction’s liquids have danced away, roughly 1 minute.
Step 3: Now, it’s time to deglaze the pot. Pour in 1/2 cup of beef stock, ensuring you scrape up all those flavorful bits from the bottom of the pot. Reunite the seared beef and its precious juices in the pot, followed by the remaining 4 cups of beef stock, enough to partially submerge the meat. Bring this savory concoction to a boil and then reduce the heat to medium-low, letting it simmer gracefully.
Step 4: Cover the pot and let the magic happen in the oven. After 1 hour, flip the roast. Continue baking for a total of 2 hours. Uncover, flip the roast once more, and continue baking for an additional 30 minutes. By the end of this fragrant journey, your meat should be tender enough to effortlessly shred with a fork.
Step 5: Move the roast to a spacious bowl and allow it to cool slightly. Use your fingers or two forks to shred the beef into tantalizingly smaller pieces. Return it to the pot, reuniting it with the savory cooking liquid (au jus), and give it a good toss to coat.
Step 6: Increase the oven temperature to a sizzling 375°F. Line a baking sheet with parchment paper. Toss the green bell pepper strips in 1 tablespoon of olive oil on the prepared sheet. Season them with the remaining 1/2 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Roast these vibrant peppers until they achieve a slight char and tender perfection, which should take around 20 minutes.
Step 7: In a small bowl, create a harmonious blend by combining the giardiniera with the remaining 1/2 cup of olive oil.
Step 8: The grand finale! Assemble your culinary masterpiece by filling each toasted French roll with the delectable shredded beef. Crown it with the roasted peppers and a generous dollop of the giardiniera mixture. For the ultimate culinary experience, dip your sandwiches into the remaining au jus and serve these Italian Beef Sandwiches immediately. Prepare for a symphony of flavors that will transport your taste buds to Italy and back. Enjoy!