Italian Beef Sandwiches (Chicago Style)

Having lived in Chicago for a decade, I had never had an Italian beef sandwich.  According to some people, this is something I should seriously be ashamed of.  To those people I say – I am not ashamed of this sandwich!  This is one of our favorite dinners.  We just had mom over for lunch and even she liked them, too.  The giardiniera gives these sandwiches a little kick!

INGREDIENTS

1 boneless beef chuck eye roast (3-4 lbs.)
2 Tbsp vegetable oil
1 white onion, diced
6 garlic cloves, minced
½ cup red wine (I use merlot)
3 cups beef stock
3 sprigs of fresh thyme
1 Tbsp dried Italian seasoning
2 tsp crushed red pepper flakes
salt & pepper
5 green bell peppers, in long thin slices
Hoagie buns

DIRECTIONS

• Heat large frying pan or dutch oven and add the vegetable oil.  Rub generous amounts of salt and pepper into the roast and sear on both sides for about 3-4 minutes each.
• Add all the ingredients to your slow cooker / crock pot and turn on low for 8 hours.
• Check the roast by cutting it in the middle (you’re going to shred it anyway).  If it isn’t done (depending on how big your roast is), you may want to turn it on high for another hour.
• It’s that simple.
• Shred beef with 2 forks and serve on hoagie buns.  Top with giardiniera (recipe follows)!

GIARDINIERA

It’s a Chicago thing.  They put it on everything there.  There are probably 1.3 billion ways to make it, so this is mine.  It’s so good on Italian beef, but I’ve seen people put it on everything from pizza to hot dogs, and even just eat it on its own.
 

INGREDIENTS

2 ½ cups white wine vinegar
2 Tbsp salt
2 Tbsp sugar
1 bay leaf
4 celery stalks, sliced into ½ inch pieces
3 carrots, sliced into ½ inch pieces
½ head cauliflower, chopped
3 serrano peppers, sliced into ½ inch pieces

DIRECTIONS

• In a large saucepan combine the vinegar, salt, sugar, bay leaf, and 2 1/2 cups water. Bring to a boil.
• Add the rest of the ingredients and return to a boil.
• Remove from the heat and cool to room temperature.
• Transfer to a container with a tight-fitting lid.  I use my small Ball Jars that my sister-in-law Lindsey got me; they’re perfect!