Best 2 Italian Beef With Giardiniera Recipes

Embark on a culinary journey to the heart of Chicago with our tantalizing Italian Beef with Giardiniera recipe. This iconic sandwich, a beloved Windy City staple, bursts with bold flavors and tender textures. Thinly sliced roast beef, simmered in a rich and savory broth infused with aromatic herbs and spices, takes center stage. The beef is nestled in a soft and chewy Italian roll, complemented by the tangy crunch of giardiniera, a pickled vegetable relish that adds a delightful contrast. This recipe provides step-by-step instructions to guide you in creating this classic dish in the comfort of your own kitchen. Additionally, we've included a homemade giardiniera recipe, allowing you to craft this essential condiment from scratch. Indulge in the authentic taste of Chicago with our Italian Beef with Giardiniera, a sandwich that embodies the city's culinary spirit.

Let's cook with our recipes!

HOT ITALIAN GIARDINIERA

Hot Italian Giardiniera image

This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.

Provided by PHONETEK

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time P2DT2h45m

Yield 10

Number Of Ingredients 16

Ingredients

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

Steps:

Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g

ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli image

Provided by Valerie Bertinelli

Categories main-dish

Time 8h30m

Yield 8 sandwiches

Number Of Ingredients 27

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

Steps:

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

Tips:

Use a good quality Italian beef roast. Look for one that is well-marbled with fat, which will help to keep the meat moist during cooking.
Brown the beef roast in a hot skillet before braising it. This will help to develop flavor and color.
Use a flavorful braising liquid. A good option is a combination of beef broth, red wine, and herbs.
Cook the beef roast until it is fall-apart tender. This will take at least 2 hours, but it is worth the wait.
Serve the Italian beef with your favorite sides, such as mashed potatoes, green beans, or bread.

Conclusion:

Italian beef is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give Italian beef a try.