CHICAGO-INSPIRED ITALIAN BEEF SANDWICH

Chicago-Inspired Italian Beef Sandwich image

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.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 4

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 406 calories, Carbohydrate 35.7 g, Cholesterol 78.7 mg, Fat 15.7 g, Fiber 3.5 g, Protein 29.3 g, SaturatedFat 5 g, Sodium 1398.8 mg, Sugar 2.1 g