Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

2018-11-21
  • Yield : 8 sandwiches
  • Cook Time : 30m
  • Ready In : 30m
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Ingredients

  • 4 pounds boneless beef chuck roast, quartered
  • 2 red, orange or yellow bell peppers, seeded and sliced
  • 1 small onion, halved and thinly sliced
  • 2 cloves garlic, chopped
  • One 15-ounce can diced tomatoes with basil and oregano
  • One 15-ounce can diced tomatoes with basil and oregano
  • 2 teaspoons Italian Seasoning, recipe follows
  • 1/2 teaspoon whole fennel seeds
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 1 large egg
  • 2 cloves garlic, finely grated
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup vegetable oil
  • One 16-ounce jar giardiniera, drained
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted
  • 3 tablespoons dried basil
  • 3 tablespoons dried marjoram
  • 3 tablespoons dried oregano
  • 3 tablespoons dried parsley
  • 1 tablespoon granulated garlic
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes

Method

Step 1

For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

Step 2

For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.

Step 3

Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.

Step 4

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

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