The classic Italian beef sandwich comes from the south side of Chicago, thought to have been developed in the early 1900's as poor citizens became able to afford meat. This recipe makes a timeless Midwest tradition a breeze to prepare at home a slow-cooker does all the work for you.
Ingredients:
3 cups beef stock
4 cloves garlic, crushed
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black peppercorns
1 teaspoon red pepper flakes
1 5-pound beef rump
Bottle of Giardiniera
8 Italian rolls
Directions:
1. Combine stock, garlic, basil, oregano, salt, peppercorns, and pepper flakes in a saucepan. Bring to a boil over high heat.
2. Place beef in a slow-cooker and pour hot stock mixture over the meat. Cover and cook on low setting 10 hours, until tender. When cool enough to handle, shred meat or thinly slice.
3. Arrange sandwich by placing a heaping amount of beef between rolls; top with Giardiniera and quickly dip in extra cooking juice.