Slow-Cooker Beef Sandwiches with Giardiniera Aïoli
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© Paden Reich
The funny thing about this sandwich is it’s a lot harder to say the name than it is to assemble. You’d be surprised how easy it is to make aïoli. The food processor does all the work, and then the rest of this sandwich is what I like to call good messy. You get the acid, saltiness, and tartness from the giardiniera and then combine it with the beef . . . amazeballs. It’s hearty, juicy, savory, decadent, and perfect for a tailgating party, or just a Sunday or Monday get- together. I grew up with three brothers, so I always want to feed people a hearty meal. I also love using my slow cooker, and this sandwich puts it to great use.
1. Combine the chuck roast, tomatoes, bell peppers, onion, garlic, Italian Seasoning, fennel seeds, salt, and black pepper in a slow cooker. Cover and cook on LOW until the meat is cooked through and shreds easily with a fork, about 8 hours.
2. Skim and discard the fat from the surface. Remove the chuck roast, and coarsely shred with 2 forks. Toss the meat with 1/4 cup of the cooking liquid.
3.Process the egg, garlic, and mustard in a food processor until combined. With the food processor running, slowly pour in the olive oil and vegetable oil in a very slow, steady stream through the food chute until fully incorporated. Add the giardiniera, and pulse until finely chopped and incorporated. Stir in the salt and black pepper.
4. Spread about 2 tablespoons of the aïoli on the cut side of each piece of the bread. Assemble the sandwiches with the shredded beef. Serve immediately.
5. You can make the aïoli up to 3 days ahead and store it in the fridge.
4 (12- to 14-inch-long) French bread loaves; halved lengthwise, split, and lightly toasted.
4 pounds boneless chuck roast, trimmed and quartered
1 (141⁄2-ounce) can diced tomatoes with basil and oregano, drained
2 red, orange, or yellow bell peppers, sliced
1 small yellow onion, halved and thinly sliced
2 garlic cloves, chopped
2 teaspoons Italian Seasoning (recipe follows)
1⁄2 teaspoon fennel seeds
2 1⁄2 teaspoons kosher salt
1 teaspoon black pepper
1 large pasteurized egg
2 garlic cloves, finely grated
1 teaspoon Dijon mustard
1⁄2 cup extra-virgin olive oil
1⁄2 cup vegetable oil
1 (16-ounce) jar giardiniera, drained
1⁄4 teaspoon kosher salt
1⁄4 teaspoon black pepper
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 crushed red pepper
Hands on time
8 Hours, 15 Minutes