Italian Slow Cooker Beef Sandwiches With Giardiniera Aioli Food

GIARDINIERA AIOLI

Giardiniera Aioli image

Provided by Valerie Bertinelli

Time 5m

Yield About 1 cup

Number Of Ingredients 0

Ingredients

Steps:

Pulse 1 pasteurized egg, 2 grated garlic cloves and 1 teaspoon dijon mustard in a food processor. With the motor running, add 1/2 cup each olive oil and vegetable oil in a slow steady stream. Add one 16-ounce jar giardiniera (drained) and pulse until chopped. Scrape down the sides of the food processor and pulse once more. Season with salt and pepper.

ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli image

Slow cooked Italian seasoned beef piled high on fresh French bread and topped with garlicky giardiniera aioli.

Provided by Valerie Bertinelli

Categories beef,bread,eggs and dairy,Italian,slow cook,vegetables

Time 8h15m

Yield 8 servings

Number Of Ingredients 24

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
1 15-ounce can diced tomatoes, with basil and oregano
2 teaspoons Italian Seasoning, recipe follows
½ tsp whole fennel seeds
Kosher salt and freshly ground black pepper
1 large egg
2 cloves garlic, finely grated
1 tsp dijon mustard
½ cup extra-virgin olive oil
½ cup vegetable oil
1 16-ounce jar giardiniera, drained and chopped
Kosher salt and freshly ground black pepper
4 12 to 14-inch loaves French bread, halved crosswise, split and lightly toasted
3 Tbsp dried basil
3 Tbsp dried marjoram
3 Tbsp dried oregano
3 Tbsp dried parsley
1 Tbsp granulated garlic
1 tsp dried rosemary
1 tsp dried thyme
¼ tsp 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. Transfer to a bowl and stir in the giardiniera. 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.

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