Description
I tried to combine the traditional Italian beef sandwich with the French dip sandwich with a little nod to the pulled pork sandwich. Instead of using thinly sliced roast beef, I used stew beef, with apologies to my friends from Chicago.
Ingredients
- 1 ½ pounds boneless beef chuck, cut into 2-inch pieces
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 6 cloves garlic, sliced
- 2 tablespoons white vinegar
- 1 tablespoon dried oregano
- 1 ½ teaspoons salt, or to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
- ¼ teaspoon red pepper flakes, or to taste
- 3 cups chicken broth, or as needed
- 4 ciabatta rolls, sliced in half
- 1 cup chopped giardiniera (pickled Italian vegetables)
- 2 teaspoons chopped fresh flat-leaf parsley
Instructions
- Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned
- 5 to 8 minutes.
- Stir garlic
- vinegar
- oregano
- 1 1/2 teaspoons salt
- thyme
- rosemary
- 1 teaspoon black pepper
- bay leaf
- and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
- Cover pot with a lid
- reduce heat to low
- and simmer until meat is fork-tender
- 1 to 1 1/2 hours.
- Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
- Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
- Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns
- broth
- meat
- and pickled vegetables to make 3 more sandwiches.
- Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 4