Dry Aged Italian Beef Sandwich With Homemade Giardiniera Sweet Peppers Suet Fried Chips And Broccoli Rabe Food

ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli image

Provided by Valerie Bertinelli

Time 8h30m

Yield 8 sandwiches

Number Of Ingredients 27

Ingredients

4 pounds boneless beef chuck roast, quartered
2 red, orange or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
One 15-ounce can diced tomatoes with basil and oregano
One 15-ounce can diced tomatoes with basil and oregano
2 teaspoons Italian Seasoning, recipe follows
1/2 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 large egg
2 cloves garlic, finely grated
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
One 16-ounce jar giardiniera, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

Steps:

For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

FAVORITE ITALIAN BEEF SANDWICHES

Favorite Italian Beef Sandwiches image

I'm a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip. -Kris Swihart, Perrysburg, Ohio

Provided by Taste of Home

Categories Lunch

Time 8h20m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 jar (11-1/2 ounces) pepperoncini
1 boneless beef chuck roast (3-1/2 to 4 pounds)
1/4 cup water
1-3/4 teaspoons dried basil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 large onion, sliced and quartered
12 hard rolls, split

Steps:

Drain the pepperoncini, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water., In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings., Cover and cook on low until meat is tender, 8-9 hours. Shred beef with 2 forks. Using a slotted spoon, serve beef and peppers on rolls.,

Nutrition Facts : Calories 376 calories, Fat 15g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1132mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

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