Italian Beef Sandwiches with Giardiniera Aioli

Votes: 1

Time: 8 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 28 servings
Calories 350, total fat 20 G., saturated fats 6 G., proteins 18 G., carbohydrates 25 G., fiber 2 G., cholesterol 51 mg, sodium 351 mg, sugar 3 G.

Succulent, flavorful beef cooked in a slow cooker with a bouquet of dried Italian herbs, served on soft French rolls and topped with homemade garlic aioli and giardiniera. Store any remaining Italian seasoning in a tightly sealed jar and use it in any dish you want to add a touch of Mediterranean 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:

Beef

1.8 kg boneless beef neck, cut into 4 pieces
2 red, orange, or yellow bell peppers, seeded and thinly sliced
1 small onion, halved and thinly sliced
2 cloves garlic, finely chopped
1 can (425g) diced tomatoes with basil and oregano
2 tsp Italian seasoning
0.5 tsp whole fennel seeds

Aioli

1 large egg
2 cloves of garlic, finely grated
1 teaspoon Dijon mustard
0.5 cups extra-virgin olive oil
0.5 cups vegetable oil
One jar (450g) of giardiniera, drained
Four French baguettes, 30–35 cm long, cut in half lengthwise, then in half crosswise and toast

Italian seasoning

3 tablespoons dried basil
3 tablespoons dried marjoram
3 tbsp. l. dried oregano
3 tbsp. l. dried parsley
1 tbsp granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 tsp red pepper flakes

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Beef:

Combine the beef, bell pepper, onion, garlic, tomatoes, Italian seasoning, fennel seeds, 2.5 teaspoons of salt, and a pinch of pepper in a slow cooker. Cook on low for 8 hours. Use a ladle to skim off any excess fat from the surface, then shred the beef with two forks. Season with salt and pepper.
Aioli:

Place the egg, garlic, and mustard in a food processor and process until smooth. Without stopping the processor, add the olive oil and vegetable oil in a very slow, even stream until combined. Add the giardiniera to the food processor and process. Season with salt and pepper to taste.

Spread about 2 tablespoons of aioli on the bread slices, then make the beef sandwiches. Serve immediately.

Italian seasoning:
Yield: 11 tbsp.

In a small bowl, combine basil, marjoram, oregano, parsley, garlic, rosemary, thyme, and red pepper flakes. Store in a jar with a tight-fitting lid.