The Italian Beef 🥖

By Andy Cooks · 180 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F).
2. Peel the carrot, shallots and garlic. Crush the garlic and set it aside. Chop the carrot, celery and shallot and set them aside.
3. Heat a drizzle of oil in a large lidded Dutch oven over high heat. Season the beef well on both sides, then sear it cap side down for 4-5 minutes per side until golden. Remove and set aside.
4. Reduce the heat to medium. Add the shallots, carrot, celery, garlic and all the spices and sauté for 1-2 minutes. Add the beef stock and stock cube.
5. When the stock simmers, return the browned beef to the pot, cover with the lid and transfer to the oven. Cook for 35-40 minutes, or until the beef reaches an internal temperature of 50°C (122°F).
6. Remove from the oven, take off the lid and let the beef cool completely in the stock. Cooling overnight in the fridge is better.
7. Pass the stock through a fine sieve and bring it to a simmer. Roughly chop the giardiniera. Trim both ends of the baguettes and slice each in half lengthwise, removing some crumb if you like.
8. Taste the stock and adjust the seasoning. Slice the beef against the grain as thinly as possible, then warm the slices in the simmering stock for a few seconds.
9. Generously stuff each baguette with beef and top with giardiniera. Quickly dip the sandwich into the simmering stock, then transfer to a large sheet of parchment, roll it up, slice in half and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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