Italian Beef Sandwiches Recipe - The Washington Post |

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This is fashioned after the classic Chicago sandwich. It's worth taking the extra step of chilling the cooking broth/serving jus, because that makes it easier to remove fat.

You’ll need several clean pint jars for the giardiniera.

The giardiniera needs at least 3 days’ curing time in the refrigerator and can be refrigerated for up to 1 month (not water-bath canned). Bring to room temperature before serving.

Adapted from “Big American Cookbook,” by Mario Batali with Jim Webster (Grand Central Life & Style, 2016).

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Ingredients

measuring cup

Servings: 6 (makes 1 quart giardiniera)

For the giardiniera

For the beef

Directions

Step 1

For the giardiniera: Whisk together the vinegar, oil, salt, celery seed, oregano and crushed red pepper flakes in a large mixing bowl to form a dressing.

Step 2

Add the cherry peppers, cauliflower, olives, green and red bell peppers, carrot and celery; toss until evenly coated. Divide the giardiniera mixture and all the dressing among 2 or 3 clean pint jars; seal and refrigerate for at least 3 days and up to 1 month. The yield is 1 quart. You'll need about 1 cup for this recipe; reserve the rest for other uses.

Step 3

For the beef: Preheat the oven to 350 degrees.

Step 4

Use a sharp knife to cut 12 slits in the roast, then insert a piece of garlic in each one. Liberally season the beef with salt and pepper on all sides.

Step 5

Heat the oil in a roasting pan (set across two burners) over medium-high heat. Sear each side of the roast, about 5 minutes per side, then scatter the onion slices and thyme around it.

Step 6

Pour in the wine and water, adding more of the latter as needed so the liquid comes about an inch up the side of the beef. Cover the pan tightly with aluminum foil; roast for about 3 hours, checking each hour to maintain the water level and adding water as necessary.

Step 7

Carefully transfer the roast to a plate, cover with aluminum foil and refrigerate for several hours. Strain the cooking liquid, discarding the solids, and refrigerate it for several hours. (This will make it easy to de-fat the broth.)

Step 8

When ready to serve, skim off and discard the fat from the top of the liquid; reheat the liquid in a large saucepan over medium heat.

Step 9

Transfer the roast to a cutting board; thinly slice the beef against the grain and warm it in the broth. Pile the beef into the rolls, then spoon on about 3 tablespoons of the giardiniera per sandwich.