Italian Beef
Slow cooked beef topped with a relish of pickled vegetables and oil.
When it comes to certain foods, there seems to be a lot of strong opinions and “rules” on how you are supposed to enjoy them. Italian Beef is certainly one of those dishes, dip, double dip, no dip, blah blah blah blah blah. Just make food how you enjoy it. This is my version of how i like Italian Beef.
INGREDIENTS
3-4 Pound Chuck Roast
2-3 Cups Beef Broth
1 Can Beef Consommé
1 Package (1 oz.) Onion Soup Mix
1 Tablespoon Worcestershire Sauce
2 Large Yellow Onions, halved and thinly sliced
4-6 Large Sandwich Rolls
Herbes de Provence
Salt and Pepper
Olive Oil
Butter
1 Jar Prepared Giardiniera
DIRECTIONS
Preheat Oven to 325℉
Dry the roast using paper towels and heavily season with salt and pepper and let sit for 5-10 minutes.
Place an enamel dutch oven over medium-high heat, add a few tablespoons of olive oil, and allow to heat up before placing the beef roast into dutch oven.
Allow the roast to cook for several minutes on each side until all sides are browned and a nice crust has began to develop. Once browned on all sides, turn off the heat.
Pour Beef Consommé into the dutch oven and enough of the Beef Broth until the liquid comes up to just over half way up the side of the roast.
Add the Soup Mix, Worcestershire Sauce, and Onions, cover and transfer to the pre-heated oven.
Cook for 3-4 hours or until the roast easily pulls apart using a fork. Remove from the oven and place the roast on a cutting board, allowing several minutes for it to cool slightly, and shred the roast using 2 forks.
Return the shredded beef to the dutch oven and cover while you prepare the sandwiches.
Select the Broil-High setting on your oven and allow to pre-heat while you prepare the sandwich rolls.
Slice each roll lengthwise, leaving the top and bottom bun attached on one side. Butter each of the rolls and place them, opened, on a baking sheet.
Broil the buns for 1-2 minutes or until nicely browned. Remove from oven.
Assemble the Sandwich.
Using a par of thongs, fill each roll with a generous amount of the meat and onion mixture.
Sprinkle a generous amount of Herbes de Provence on top of the beef.
Finish the sandwich with heaping spoonfuls of the prepared Giardiniera and serve immediately.
NOTE: Depending on how wet you want your sandwich, you can certainly spoon additional broth on top of the beef once you’ve placed it on the sandwich. The toasted bun will allow the sandwich to hold up well to a good amount of liquid. For me, i like it sloppy but not so wet that the bun is falling apart but you do it the way you like it.