AL'S # 1 ITALIAN BEEF

ITALIAN BEEF

Trim excess fat from the chuck roast leaving some fat for flavor. Pat the roast dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.

Prepare and season beef

Heat 1 tablespoon neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When hot, add the roast and brown on all sides, about 3–4 minutes per side, until a deep brown crust develops. Remove roast and set aside.

Brown the roast

Reduce heat to medium. Add the minced garlic to the pot and sauté 30 seconds until fragrant, scraping up browned bits. If the pot is dry, add a splash (1–2 tbs) of beef broth or wine to deglaze.

Sauté aromatics

Return the roast to the pot. Add beef broth, water, and red wine (if using). Stir in the undrained diced tomatoes, brown sugar, Worcestershire sauce, dried oregano, dried basil, dried thyme, crushed red pepper flakes, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper. Add the bay leaves, nestling them into the liquid.

Build the braising liquid

Bring liquid to a gentle simmer over medium heat. Cover, reduce heat to low, and simmer gently on the stovetop for 3 to 3 1/2 hours, or until the beef is very tender and pulls apart easily with forks. Alternatively, cover and braise in a 300°F (150°C) oven for the same time, or cook in a slow cooker on LOW for 8 hours.

Braise the beef

Carefully transfer the roast to a cutting board. Reserve the braising liquid (au jus). Let the meat rest 10 minutes, then shred using two forks into long thin strips or pull apart with your hands. Skim fat from the surface of the reserved braising liquid; if desired, refrigerate briefly and remove hardened fat.

Rest and shred

If the braising liquid is thin, skim solids into a sieve and simmer liquid in the pot over medium-high heat until slightly reduced and flavor concentrated, about 8–12 minutes. Taste and adjust seasoning with more salt or crushed red pepper if desired. Return shredded beef to the pot with the hot au jus to keep it moist (dip station style) — keep warm over lowest heat.

Reduce and season au jus

Split the Italian rolls horizontally without cutting all the way through, keeping a hinge if desired. Butter the cut sides lightly. If you like a toasted sandwich, heat a skillet or griddle over medium and toast the cut sides until golden, about 1–2 minutes.

Prepare rolls

Using tongs or a slotted spoon, pile a generous portion (about 1/2 cup shredded beef or more) of the hot shredded beef onto each roll, allowing excess au jus to drip back into the pot. For 'wet' (dipped) sandwiches, dip the filled rolls briefly into the hot au jus before serving or ladle a few tablespoons of au jus over the beef in the roll.

Assemble sandwiches

Top each sandwich with giardiniera to taste (about 2–3 tablespoons per sandwich) and add sweet roasted peppers or sautéed bell peppers if using. If you prefer cheesier sandwiches, place a provolone slice over the hot meat so it softens; for melted cheese, place assembled sandwiches under a broiler for 1–2 minutes until cheese bubbles.

Add toppings

Serve sandwiches immediately with reserved au jus on the side for dipping. Leftover beef stores well in its au jus in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Serve

beef chuck roast (boneless)

beef broth

water

dry red wine (optional)

diced tomatoes (canned, undrained)

minced garlic

brown sugar

Worcestershire sauce

dried oregano

dried basil

dried thyme

crushed red pepper flakes

salt

freshly ground black pepper

bay leaves

Italian-style sandwich rolls (soft, e.g., French rolls)

giardiniera (Chicago-style pickled peppers & vegetables), drained

sweet roasted peppers or sautéed bell peppers (optional)

provolone cheese slices (optional)

butter (for toasting rolls)

Pat the chuck roast pieces dry with paper towels and season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed Dutch oven or braising pan over medium-high heat. When shimmering, sear the roast pieces, 4–5 minutes per side, until deeply browned. Work in batches to avoid crowding. Transfer seared beef to a plate.

Prep and Sear

Lower heat to medium. Add the remaining 1 tablespoon olive oil and the sliced onion to the pot; cook, stirring, until softened and beginning to brown, about 6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Pour in the dry red wine and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let the wine reduce by about half, 3–4 minutes.

Deglaze

Return the seared beef to the pot. Add beef broth, water, crushed tomatoes (with juices), Worcestershire sauce, and beef demi-glace. Stir to combine. Add bay leaves.

Build the Braise

Stir in dried oregano, dried basil, dried thyme, crushed red pepper flakes, remaining 1/2 tsp kosher salt, and remaining 1/2 tsp black pepper. Add whole pepperoncini peppers (if using) and roasted red pepper slices. Bring the liquid to a gentle simmer.

Season the Braise

Cover the pot with a tight-fitting lid and transfer to a preheated oven set to 300°F (150°C). Braise until the beef is fork-tender and easily pulls apart, about 3 to 3 1/2 hours. Alternatively, keep the pot on the stovetop over very low heat and braise 3 to 3 1/2 hours, checking occasionally to maintain a gentle simmer.

Remove the pot from the oven. Using tongs, transfer the beef to a cutting board. Remove and discard bay leaves. Skim off and discard any large pools of fat from the surface of the braising liquid. Using two forks, shred the beef into bite-sized strands. Return shredded beef to the pot. Place the pot over medium-high heat and simmer the braising liquid until slightly reduced and saucy, about 8–12 minutes. Stir in butter (if using) and 1 tsp red wine vinegar or a tablespoon of reserved pepperoncini juice to brighten the jus. Taste and adjust salt and pepper.

Shred and Reduce Jus

Split the rolls and, if desired, toast open-faced under a broiler for 1–2 minutes. Pile warm shredded beef onto each roll, spooning generous amounts of the reduced jus over the meat. Add roasted red peppers and top with 1–2 slices provolone on each sandwich. If you prefer, place sandwiches under a hot broiler until cheese melts (1–2 minutes). Garnish with chopped parsley.

Assemble Sandwiches

Serve immediately with small bowls of the remaining jus (au jus) for dipping. Leftover beef stores well in refrigerator for up to 4 days and its flavor improves after a day.

Al's # 1 Italian Beef

Italian Beef