Recipe Details
Ingredients
-
1 ½poundsboneless beef chuck, cut into 2-inch pieces
-
salt and ground black pepper to taste
-
1tablespoonvegetable oil
-
6clovesgarlic, sliced
-
2tablespoonswhite vinegar
-
1tablespoondried oregano
-
1 ½teaspoonssalt, or to taste
-
1teaspoondried thyme
-
1teaspoondried rosemary
-
1teaspoonfreshly ground black pepper
-
1bay leaf
-
¼teaspoonred pepper flakes, or to taste
-
3cupschicken broth, or as needed
-
4ciabatta rolls, sliced in half
-
1cupchopped giardiniera (pickled Italian vegetables)
-
2teaspoonschopped fresh flat-leaf parsley
Cooking Directions
-
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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories406 | |
% Daily Value * | |
Total Fat 16g |
20% |
Saturated Fat 5g |
25% |
Cholesterol 79mg |
26% |
Sodium 1399mg |
61% |
Total Carbohydrate 36g |
13% |
Dietary Fiber 4g |
13% |
Total Sugars 2g |
|
Protein 29g |
59% |
Vitamin C 18mg |
19% |
Calcium 105mg |
8% |
Iron 6mg |
33% |
Potassium 405mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved