Italian Beef Steak
Ingredients
- Italian-style rolls
Chuck Roast
- 3-4 lbs beef chuck roast
- 64 oz beef stock, or enough to cover the roast
- 2 onions, sliced in half
- 4-5 cloves garlic, smashed
- 1-2 TBSP salt, for seasoning the roast
- 1 TBSP ground pepper, for seasoning the roast
Chicago Style Hot Giardiniera
- 2 cups white vinegar
- ½ cup sugar
- ¼ cup salt
- ½ cauliflower head, core removed and chopped into small bite sized pieces
- 2 carrots, diced into small bite sized pieces
- 2 celery stalks, diced into small bite sized pieces
- 1 white onion, diced into small bite sized pieces
- 2 jalapenos, diced finely
- 1 drizzle EVOO
- 1 pinch dried oregano
Instructions
Preparing the Chuck Roast
- Add all Chuck Roast ingredients to a dutch oven and cover and bake at 325 degrees for 2 hour. At the 2 hour point, turn the roast and bake for 2 more hours or until meat is very tender.
Preparing the Chicago Style Hot Giardiniera
- In a medium saucepan, add the vinegar, sugar and salt and simmer for ~10 minutes on medium heat allowing the sugar to dissolve. Set aside.
- Meanwhile, prepare your veggies and add them to a large heat safe mixing bowl. Add the vinegar to the mixing bowl and place into your refrigerator and allow the veggies to pickle for a few hours.
Preparing the Sandwich
- Once the chuck roast is done, add the chuck roast to a heat safe bowl and shred. Strain the au jus and add a ladle or two to the shredded beef.
- Drizzle the pickled veggies with extra virgin olive oil and a pinch of dried oregano and mix until well combined.
- Slice your Italian-style rolls. If you prefer, toast your rolls slightly before adding the shredded beef.
- Add the shredded beef to the roll and top with hot giardiniera
- Slice the sandwich and serve with an au jus dipper for extra goodness, enjoy and cheers 🍻!
