Italian pulled beef sandwich

Votes: 4

Time: 4 hours 30 minutes
Complexity: easily
Quantity: 6 sandwiches

Nutritional value per serving:

Calories 793, total fat 49 G., saturated fats 14 G., proteins 55 G., carbohydrates 32 G., fiber 4 G., cholesterol 161 mg, sodium 1505 mg, sugar 4 G.

Despite its name, the Italian pulled beef sandwich originated in Chicago, and its distinctive feature is that it's served with the juices the beef was cooked in (pot-roast). The beef is braised in a Dutch oven for several hours until tender, then sliced thinly and served on long buns with either giardiniera (Italian pickled vegetables) or roasted green peppers. This recipe combines both for maximum flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pot-roast

1 boneless cut of beef shoulder-neck (approximately 1.5 kg)
2 tablespoons of vegetable oil
1 onion, coarsely chopped
1 tbsp dry Italian seasoning
2 tsp red pepper flakes
6 cloves garlic, coarsely chopped
0.5 cups dry red wine
5 cups beef broth
2 sprigs of fresh thyme

Peppers

4 green bell peppers, cut into strips
2 tablespoons extra-virgin olive oil
1 teaspoon granulated garlic

Assembling a sandwich

6 soft hoagie buns, halved on the sides
Giardiniera in oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, sandwich buns, red wine, bouillon, jardiniere, Italian seasonings, thyme

Cooking the dish according to the recipe:

Prepare the pot roast:

Preheat the oven to 300°F (150°C). Season the meat generously with salt and black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the meat and cook until browned on all sides, 3-4 minutes per side (increase the heat if the fat starts smoking). Transfer the meat to a plate and reduce the heat to medium.
Add the onion to the pot and cook, stirring occasionally, until it begins to darken, 8-10 minutes. Add the Italian seasoning and red pepper flakes and cook until fragrant, another 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Deglaze with red wine and cook until reduced by half, about 2 minutes.

Add the beef broth and thyme and bring to a simmer. Taste the liquid and add more salt if needed. Return the browned beef to the pan, along with any juices. Cover, place in the oven, and simmer, turning the beef every 30 minutes, until very tender, 3-4 hours.
Transfer the meat to a cutting board and cover with foil. Increase the oven temperature to 175°C.
Strain the juices from the cauldron through a sieve into a bowl and return to the pan. Bring to a boil and season with salt and pepper if needed. Once the meat has cooled slightly, shred it into small pieces; return to the pan with the sauce and let it simmer until ready to assemble the sandwiches.
Meanwhile, prepare the peppers.:

Toss green peppers on a baking sheet with olive oil, granulated garlic, and a little salt and black pepper. Roast, stirring occasionally, until softened, about 20 minutes.
Assemble the sandwiches:

Place a small amount of beef on each hoagie bun, top with peppers and some giardiniera. Pour the warm pan juices into a bowl. Take each sandwich and quickly dip it in the juices. Wrap in parchment for at least a minute to soak the buns, then enjoy!