Chicago-Style Italian Beef Sandwiches

Ingredients:

Pot-roast

• 1 piece of boneless beef neck (about 1.5 kg)
• 2 tablespoons of vegetable oil
• 1 medium onion, coarsely chopped
• 1 tbsp dried Italian seasoning
• 2 tsp crushed red pepper
• 6 cloves garlic, coarsely chopped
• 0.5 cups dry red wine
• 3 cups beef broth
• 2 sprigs of fresh thyme

Sweet pepper

• 4 green bell peppers, seeded and cut into strips
• 2 tbsp. l. olive oil
• 1 teaspoon crushed garlic

Sandwiches

• 6 soft hoagie or sub buns
• Homemade Spicy Giardiniera

Homemade Spicy Giardiniera

• 1/4 cup table salt
• 1 cup carrots, finely diced
• 1 cup small cauliflower florets
• 4–8 serrano peppers, sliced ​​into 1/4-inch thick rings (depending on desired heat level)
• 2 cloves garlic, crushed
• 1 stalk of celery, finely diced
• 1 red bell pepper, finely diced
• 2 tbsp. rapeseed oil
• 1 tbsp. l. dried oregano
• 0.5 tsp freshly ground black pepper

Preparation:

1. Pot-roast: Position a rack in the center of the oven and preheat the oven to 150°C.
   
   Season the meat generously with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the meat on all sides until crisp (reduce heat if the fat starts smoking). Transfer the meat to a plate and reduce heat to medium. Add the onion and cook, stirring occasionally, until browned, 8–10 minutes. Add Italian seasoning and red pepper flakes and cook until fragrant, another minute. Add the garlic and cook until fragrant, about 30 seconds. Pour in the red wine and cook until reduced by half.
2. Add the broth and thyme and bring to a simmer. Taste and season with salt. Return the meat to the cauldron, along with any juices that have collected, and place in the oven. Bake, turning every 30 minutes, until the beef is very tender, 3.5–4 hours. Increase the oven temperature to 350°F (175°C).
3. Transfer the roast to a cutting board and cover with foil. Strain the juices through a fine-mesh sieve into a bowl and return to the pan. Bring to a boil and add salt if necessary. Once the meat has cooled slightly, cut it into smaller pieces, return to the warm oven, and let it rest until ready to serve.
4. Sweet pepper:
   
   Place the pepper strips on a baking sheet with olive oil, crushed garlic, and a little salt and pepper. Bake, stirring once, until the peppers are tender, about 20 minutes.
5. Sandwiches:
   
   Place a small amount of beef on the bun, then add some sweet pepper and a dash of homemade spicy giardiniera. Pour the strained juice from the cauldron into a small bowl. Pick up the sandwich, quickly dip it in the hot juice, and eat!

6. Homemade Spicy Giardiniera

   
   Yield: 3–4 tbsp.
   
   Day one
   Combine 2 cups of water and salt in a non-reactive bowl (such as glass). Stir until the salt dissolves. Add the carrots, cauliflower, serrano, garlic, celery, and bell pepper and stir. Cover and refrigerate overnight.
   
   Day two
   Drain the brine and rinse the vegetables. In a clean bowl, combine the vegetable oil with oregano and pepper. Add the vegetables and toss. Cover and refrigerate overnight. The giardiniera will only improve with age. After about 2 days, you can jar it, seal it tightly, and store it in the refrigerator for 2-3 weeks.