You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter



15 pounds boneless beef chuck, cut into 2-inch pieces
salt and ground black pepper to taste
1/2 cup and 2 tablespoons vegetable oil
60 cloves garlic, sliced
1-1/4 cups white vinegar
1/2 cup and 2 tablespoons dried oregano
1/4 cup and 1 tablespoon salt, or to taste
3 tablespoons and 1 teaspoon dried thyme

3 tablespoons and 1 teaspoon dried rosemary
3 tablespoons and 1 teaspoon freshly ground black pepper
10 bay leaf
2-1/2 teaspoons red pepper flakes, or to taste
30 cups chicken broth, or as needed
40 ciabatta rolls, sliced in half
10 cups chopped giardiniera (pickled Italian vegetables)
1/3 cup and 1 tablespoon and 1 teaspoon chopped fresh flat-leaf parsley


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.

Back to Top