Chicago-Inspired Italian Beef Sandwich

Name: Chicago-Inspired Italian Beef Sandwich
Total time: 85
Yield: 4
Ingredients: 1.5 pounds boneless beef chuck, cut into 2-inch pieces; salt and ground black pepper to taste; 1 tablespoon vegetable oil; 6 cloves garlic, sliced; 2 tablespoons white vinegar; 1 tablespoon dried oregano; 1.5 teaspoons salt, or to taste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon freshly ground black pepper; 1 bay leaf; 0.25 teaspoon red pepper flakes, or to taste; 3 cups chicken broth, or as needed; 4 ciabatta rolls, sliced in half; 1 cup chopped giardiniera (pickled Italian vegetables); 2 teaspoons chopped fresh flat-leaf parsley

Recipe by John Mitzewich from allrecipes.com

Dinner,Lunch 1 Hr. 25 Mins.

Ingredients

4 servings

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1.5 pounds boneless beef chuck, cut into 2-inch pieces
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salt and ground black pepper to taste
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1 tablespoon vegetable oil
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6 cloves garlic, sliced
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2 tablespoons white vinegar
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1 tablespoon dried oregano
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1.5 teaspoons salt, or to taste
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1 teaspoon dried thyme

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1 teaspoon dried rosemary
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1 teaspoon freshly ground black pepper
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1 bay leaf
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0.25 teaspoon red pepper flakes, or to taste
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3 cups chicken broth, or as needed
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4 ciabatta rolls, sliced in half
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1 cup chopped giardiniera (pickled Italian vegetables)
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2 teaspoons chopped fresh flat-leaf parsley

Instructions

Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.