I wanted something new to do with my pepper harvest this year, so I found a couple recipes for giardiniera, tweaked them to match my tastes and pepper harvest, and made 8 pints last week. Of course, the next step was figuring out what to do with giardiniera. Seemed like the best idea was to make Chicago Style Italian Beef Sandwiches. Most of this cook loosely follows the recipe on amazing ribs dot com.
Eye of round coated in rub on a rack over a pan of "Better Than Bouillon" beef base, water, dehydrated garlic and dehydrated shallots.
After an hour, I dropped the roast down into the liquid and finished as a braise.
In another hour I took it off and put it in the fridge to chill. Could have pulled it 20 minutes earlier.
Borrowed my buddy's slicer to shave the beef paper thin.
Drown the sliced beef in the warm braising liquid, mound up on a roll strong enough to hold up to the juice, and cover with giardiniera.
The sandwiches were delicious. Great use for a cut that can be amazingly tough. The braising juice was good enough I could have swilled it on its own. Most rewarding, my giardiniera is just the right balance of spicy, crunchy and vinegary.
Eye of round coated in rub on a rack over a pan of "Better Than Bouillon" beef base, water, dehydrated garlic and dehydrated shallots.
After an hour, I dropped the roast down into the liquid and finished as a braise.
In another hour I took it off and put it in the fridge to chill. Could have pulled it 20 minutes earlier.
Borrowed my buddy's slicer to shave the beef paper thin.
Drown the sliced beef in the warm braising liquid, mound up on a roll strong enough to hold up to the juice, and cover with giardiniera.
The sandwiches were delicious. Great use for a cut that can be amazingly tough. The braising juice was good enough I could have swilled it on its own. Most rewarding, my giardiniera is just the right balance of spicy, crunchy and vinegary.
