Chicago Italian Beef with Quick Giardiniera

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Prep the quick giardiniera vegetables: trim and cut cauliflower, carrots, celery, pepperoncini and jalapeño (if using); place in a medium bowl.

   10 min
2. 2

   Make the hot brine for the giardiniera: in a small saucepan combine white wine vinegar, 1/2 cup water, sugar, 2 tsp kosher salt and crushed red pepper; bring to a simmer until sugar and salt dissolve, about 2 minutes.

   5 min
3. 3

   Pour the hot brine over the prepared vegetables, add sliced garlic, dried oregano and 1/2 cup olive oil, stir to combine and let cool to room temperature.

   Hot brine softens and flavors the vegetables faster than a cold brine.

4. 4

   Chill the giardiniera in the refrigerator for at least 120 minutes so the flavors develop while you make the roast.

   120 min
5. 5

   Preheat the oven to 325°F (160°C).

6. 6

   Pat the chuck roast dry and tie loosely with kitchen twine if it is uneven so it cooks evenly.

   5 min
7. 7

   Season the roast all over with 2 tsp kosher salt, 1 tsp freshly ground black pepper and 2 tsp dried oregano.

   2 min
8. 8

   Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear the roast on all sides until deeply browned, 3–4 minutes per side.

   A good crust improves flavor in the finished jus.

   12 min
9. 9

   Remove the roast briefly, add the sliced onion and smashed garlic to the pot and cook 2 minutes to soften.

   2 min
10. 10

    Return the roast to the pot, add 3 cups beef broth, 1/2 cup water and 2 bay leaves, bring to a simmer.

    5 min
11. 11

    Cover the pot and braise the roast in the oven until an instant-read thermometer into the thickest part reads 195–200°F (90–93°C) and the meat is very tender, about 180 minutes (3 hours).

    Low-and-slow makes the roast easy to slice thin and soak up jus.

    180 min
12. 12

    Carefully remove the pot from the oven and transfer the roast to a cutting board; skim excess fat from the surface of the liquid and discard, then strain the cooking liquid into a saucepan and bring to a simmer on the stovetop.

    5 min
13. 13

    Reduce the strained jus by simmering until slightly concentrated, 8–10 minutes, then season to taste with salt and pepper and keep warm.

    10 min
14. 14

    Let the roast rest on the cutting board for 20 minutes before slicing; keep the jus simmering on low while it rests.

    Resting lets the juices redistribute so slices hold together during thin slicing.

    20 min
15. 15

    Using a sharp knife, slice the roast as thinly as you can against the grain into 1/8–1/4" slices; if you prefer, shred with forks for a different texture.

    Chill the roast 20 minutes in the refrigerator before slicing if you have trouble getting clean thin slices.

    10 min
16. 16

    Return the sliced beef to the simmering jus and cook gently for 15–20 minutes so the meat soaks up the jus.

    This step is what makes the sandwich 'wet' and deeply flavorful.

    20 min
17. 17

    While the beef soaks, split the rolls and toast them cut-side up on a baking sheet in the oven for 4–6 minutes until warmed and slightly crisp.

    6 min
18. 18

    Assemble the sandwiches: pile generous slices of beef onto each roll, spoon warm au jus over the meat (or serve the jus in small bowls for dipping), and top with spoonfuls of the chilled giardiniera to taste.