Pizza & Sandwiches
Italian Beef Sandwiches
Description
Topped with bright homemade giardiniera and roasted sweet peppers, these Italian beef sandwiches have lots of beefy flavor and a deeply satisfying jus.
Ingredients
- 2 cups tap water
- 1/4 cup kosher salt
- 2 medium carrots, peeled and cut into 1/4-in.-thick slices on an angle (about 1 cup)
- 1 large celery stalk, cut into 1/4-in.-thick slices on an angle (about 1 cup)
- 1 cup cauliflower florets, chopped (from 1 small cauliflower)
- 1 cup chopped fennel (from 1 small fennel bulb)
- 1 cup white vinegar
- 1 cup olive oil
- 2 teaspoons black peppercorns
- 2 teaspoons dried Italian seasoning
- 3 garlic cloves, smashed
- 1/2 cup sliced green olives (from 1 [12-oz.] jar)
- Italian Beef
- 2 tablespoons olive oil
- 1 pound oxtails
- 1 (4-pound) top sirloin roast
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons celery salt
- 1 large (about 13-ounce) white onion, quartered
- 1/2 medium fennel bulb, fronds removed
- 2 celery stalks, roughly chopped (about 1 cup)
- 1 garlic head, halved
- 6 cups beef stock
- 2 tablespoons Italian seasoning
- 2 teaspoons crushed red pepper
- Roasted Peppers
- 8 ounces sweet mini peppers, cut into 1/2-inch-thick rings (about 2 cups)
- 2 tablespoons olive oil
- 2 teaspoons celery salt
- 1/2 teaspoon black pepper
- Additional Ingredients
- 8 sandwich rolls
Directions
- Stir together water and salt in a large glass bowl until dissolved. Add carrots, celery, cauliflower, and fennel. Cover and refrigerate at least 8 hours or up to 12 hours.
- Remove vegetables from brine; drain and thoroughly rinse. Stir together vinegar, oil, peppercorns, Italian seasoning, and garlic in glass bowl until combined. Stir in vegetables and olives. Divide mixture evenly among 2 pint-size jars. Cover and marinate in refrigerator at least 8 hours or up to 2 weeks.
