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
Directions
Step 1
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.
Step 2
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.
Step 3
Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 406 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat5g | 25% |
Cholesterol79mg | 26% |
Sodium1399mg | 61% |
Total Carbohydrate36g | 13% |
Dietary Fiber4g | 13% |
Total Sugars2g | |
Protein29g | |
Vitamin C18mg | 88% |
Calcium105mg | 8% |
Iron6mg | 33% |
Potassium405mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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