Italian Beef Recipe

Preheat and season

Preheat oven to 300°F (150°C). Pat the chuck roast dry with paper towels. Rub 2 tsp kosher salt and 1 tsp freshly ground black pepper evenly over the roast.

Sear the beef

Heat 2 tbsp vegetable oil in a large Dutch oven or ovenproof skillet over medium-high heat. When shimmering, sear the roast 3–4 minutes per side until deeply browned on all sides. Transfer roast to a plate.

Build the braising liquid

Reduce heat to medium. Add the chopped onion to the pot and cook 4–5 minutes until softened and beginning to brown. Add the smashed garlic and cook 30 seconds until fragrant. Pour in 1 cup dry red wine to deglaze, scraping up browned bits with a wooden spoon and simmer 2 minutes to reduce slightly.

Braise

Return the seared roast to the pot. Add 6 cups beef broth, 2 tsp dried oregano, 1 tsp dried thyme, and 2 bay leaves so the liquid comes about halfway up the roast (add a bit more broth or water if needed). Bring to a simmer on the stovetop, then cover and transfer to the preheated oven. Braise for 3 to 3½ hours, until the beef is very tender and can be shredded with two forks.

Rest and slice

Remove the pot from the oven. Transfer the roast to a cutting board and let rest 15 minutes. With a sharp knife, slice the beef as thinly as possible against the grain. Reserve the braising liquid in the pot; skim off excess fat if desired. Strain or skim to yield about 2 cups au jus for serving and dipping.

Prepare vegetables

While the beef braises, chop cauliflower into small florets, julienne the carrot, thinly slice celery and banana peppers. Mince 1 clove garlic and chop parsley if using.

Make pickling brine

In a small saucepan combine 1/2 cup red wine vinegar, 1/2 cup water, 1 tsp granulated sugar, 1/2 tsp kosher salt, and 1/4 tsp crushed red pepper flakes. Bring to a simmer just to dissolve sugar and salt, then remove from heat and let cool 5 minutes.

Assemble giardiniera

Place prepared vegetables in a bowl or jar. Pour the warm brine over the vegetables, add the minced garlic and chopped parsley, and toss to combine. Allow to marinate at least 30 minutes at room temperature (or longer in the refrigerator) to develop tang and mellow raw edges. Taste and adjust heat or salt to preference.

Shred and warm beef

If you prefer shredded beef: using two forks, pull the thin slices into shreds. Return sliced or shredded beef to the strained au jus in a shallow pan and warm gently over low heat for 5–8 minutes to soak up flavor. Taste and season with a pinch of salt and pepper if needed.

Toast rolls and melt cheese

Split the hoagie rolls lengthwise but not all the way through. Brush cut sides with a little butter or olive oil. Heat a skillet or griddle over medium heat and toast the rolls cut-side down until golden, about 2 minutes. If using provolone, place 2 slices on the bottom halves of the hot rolls and briefly cover with a lid so cheese melts.

Assemble sandwiches

Pile a generous amount of warm beef (sliced or shredded) onto each roll, spooning a little au jus over the meat for moistness. Top with 2–3 tablespoons of the giardiniera per sandwich (adjust to taste). Close the sandwich and press lightly.

Serve

Serve immediately with a small bowl or cup of hot au jus on the side for dipping. Offer extra giardiniera and crushed red pepper at the table.