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This Cardinal baseball fan is not a fan of Chicago because, you
know, the Cubs. But, I do like their food… A lot! That’s why the Chicago-style
Italian beef sandwich in Matty Matheson’s new cookbook, Home Style Cookery,
really caught my eye. This was my first time making giardiniera, and it will
not be my last. Talk about zing! I left the seeds in my jalapeños when I
chopped and added them, and it really took my sandwich over the top. A perfect
choice, I’d say, for celebrating National Sandwich Day.
Italian Beef
For the Giardiniera:
1 qt. white vinegar
1 c. granulated sugar
2 t. kosher salt
1 c. Melissa’s
red pearl onions, peeled and cut in half
1⅓ c. chopped celery
1⅓ c. sliced carrots
1 c. cauliflower florets
¼ c. sliced garlic
½ c. seeded and sliced Serrano chilies
½ c. seeded and sliced jalapeño chilies
1 t. dried oregano
1 t. dried basil
1⅓ c. olive oil
For the beef:
3 qts. beef stock
2 t. kosher salt, plus more to taste
1 t. black peppercorns, toasted, plus freshly ground black pepper to taste
3 lbs. boneless beef roast chuck
1 lb. white onions, cut it in half
4-6 sesame seeds rolls
Make the Giardiniera: In a large saucepan, combine the vinegar, 2 cups of water,
sugar, and salt. Place over high heat and bring to a boil.
In a non-reactive container, combine the pearl onions, celery, carrots,
cauliflower, garlic, and Serrano and jalapeño chilies. Pour the boiling hot
pickling liquid over the top and let sit at room temperature, covered, for 24
hours
Strain the pickled vegetables and reserve half of the pickling liquid. In a
medium bowl, combine the pickled vegetables, the pickling liquid, the oregano,
and basil. Add olive oil to just barely cover pickled vegetables.
Make the beef: Pour the beef stock into a large Dutch oven and add the salt and
peppercorns. Add the chuck roast and onions and bring to a boil, skimming the
scum that rises to the top. Turn down heat to low, cover, and braise for 3 to 4
hours, until the connective tissue and fat has broken down. Allow the roast to
rest in the liquid until it cools down to room temperature. Remove the beef
from the liquid and shred it in a large bowl. Strain it with a fine strainer,
then add just enough liquid to the braised meat to moisten it, so it’s super
juicy. Season the braised meat with salt and pepper and keep warm.
Cut the sesame seed rolls down the middle, add a big pile of braised meat, and
spoon the giardiniera over the meat. Serve with a hot cup of the remaining beef
broth for all your sandwich dipping needs.
Salisbury Steak with Porcini Mushroom Gravy
