Slow cooked Italian seasoned beef piled high on fresh French bread and topped with garlicky giardiniera aioli.
Directions for: Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli
Ingredients
Beef4 pounds boneless beef chuck roast, quartered
2 red, orange, or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
1 15-ounce can diced tomatoes, with basil and oregano
2 teaspoons Italian Seasoning, recipe follows
tsp whole fennel seeds
Kosher salt and freshly ground black pepper
Aioli1 large egg
2 cloves garlic, finely grated
1 tsp dijon mustard
cup extra-virgin olive oil
cup vegetable oil
1 16-ounce jar giardiniera, drained and chopped
Kosher salt and freshly ground black pepper
4 12 to 14-inch loaves French bread, halved crosswise, split and lightly toasted
Italian Seasoning3 Tbsp dried basil
3 Tbsp dried marjoram
3 Tbsp dried oregano
3 Tbsp dried parsley
1 Tbsp granulated garlic
1 tsp dried rosemary
1 tsp dried thyme
tsp red pepper flakes
Directions
Beef1. For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
Aioli1. For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Transfer to a bowl and stir in the giardiniera. Season with salt and pepper.
2. Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
Italian Seasoning1. In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.
See more: Beef, Bread, Eggs/Dairy, Italian, Slow Cook, Vegetables