Chicago-Style Italian Beef by Melissa Gaman

Voorbereiding

A Chicago-style beef sandwich is messy, hearty, soft, and tangy, and best served with stacks of napkins. The sandwiches need to be assembled right before serving because the rich jus that is spooned into each sandwich soaks in quickly for a delightfully soggy bite—which is exactly how it should be.

*This recipe originally ran in the US on HexClad.com.

Make the giardiniera. In a large bowl, combine cauliflower, green beans, carrots, red pepper, celery and 1½ teaspoons salt. Toss well and let stand for 1 hour, tossing after 30 minutes. Pack into a large heatproof container or bowl, leaving any liquid from the bottom of the bowl behind.
In a HexClad 3 QT/3 L Hybrid Saucepan over medium heat, bring 1 cup/250ml water to a boil with the vinegar, sugar, garlic, chile flakes and 1½ teaspoons salt, stirring to dissolve the sugar and salt, about 5 minutes. Pour over the vegetables and carefully press down until they are just covered by brine (they will continue to settle as they cool and soften). Let stand until cooled slightly, 30 to 45 minutes, then cover and refrigerate overnight. Before serving, drain and toss with olives, pepperoncini and parsley.
Make the beef. Preheat oven to 325°F/160°C. In a small bowl, mix Italian seasoning, paprika, garlic powder, 2 teaspoons salt and 1 teaspoon pepper; rub all over chuck roast. In a HexClad 5 QT/4.7 L Hybrid Dutch Oven, heat oil over medium-high heat. Brown the roast on all sides, turning, about 2 minutes per side. Transfer to a plate.
Add the onion to the pot and cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook until well combined and fragrant, about 1 minute. Nestle the roast back into the pot and add beef broth and pepperoncini brine. Bring a simmer, cover and transfer to the oven.
Braise until the meat is very tender and easily falls apart when pulled with a fork or tongs, 3 to 3 ½ hours. Remove from oven and let stand with the lid ajar for 20 to 30 minutes. Transfer to a large bowl or cutting board and roughly shred the meat, discarding any large pockets of fat or connective tissue.
Return meat to the pot and bring to a simmer to heat the meat through, then season with salt and pepper. Set aside to keep warm.
Make the peppers and onions. In a HexClad 12"/30 cm Hybrid Fry Pan, heat oil over medium-high heat. Add peppers, onions, Italian seasoning, salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender and lightly browned but still bright, about 8 minutes.
Divide meat, peppers and onions between the rolls and top with a few spoonfuls of jus and some giardiniera. Serve extra giardiniera on the side, as well as extra jus from the pot for dipping.