Name: Chicago-Inspired Italian Beef Sandwich
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Boneless beef chuck, cut into 2-inch pieces - 1 ½ pounds; Salt and ground black pepper to taste - 1 ½ pounds; Vegetable oil - 1 tablespoon; Garlic, sliced - 6 cloves; White vinegar - 2 tablespoons; Dried oregano - 1 tablespoon; Salt, or to taste - 1 ½ teaspoons; Dried thyme - 1 teaspoon; Dried rosemary - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Bay leaf - 1; Red pepper flakes, or to taste - ¼ teaspoon; Chicken broth, or as needed - 3 cups; Ciabatta rolls, sliced in half - 4; Chopped giardiniera (pickled Italian vegetables) - 1 cup; Chopped fresh flat-leaf parsley - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicago-Inspired Italian Beef Sandwich

1. Boneless beef chuck, cut into 2-inch pieces - 1 ½ pounds

2. Salt and ground black pepper to taste - 1 ½ pounds

3. Vegetable oil - 1 tablespoon

4. Garlic, sliced - 6 cloves

5. White vinegar - 2 tablespoons

6. Dried oregano - 1 tablespoon

7. Salt, or to taste - 1 ½ teaspoons

8. Dried thyme - 1 teaspoon

9. Dried rosemary - 1 teaspoon

10. Freshly ground black pepper - 1 teaspoon

11. Bay leaf - 1

12. Red pepper flakes, or to taste - ¼ teaspoon

13. Chicken broth, or as needed - 3 cups

14. Ciabatta rolls, sliced in half - 4

15. Chopped giardiniera (pickled Italian vegetables) - 1 cup

16. Chopped fresh flat-leaf parsley - 2 teaspoons

How to cook deliciously - Chicago-Inspired Italian Beef Sandwich

1. Stage

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.

2. Stage

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.

3. Stage

Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping. Chef John