Name: Chicago-Inspired Italian Beef Sandwich recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 1398.8 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 sandwiches

Recipe Note

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.

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