The tender, shredded beef is a real crowd-pleaser.
Also known as perfection in a sandwich.
I live in Connecticut.
Simply Recipes / Mihaela Kozaric Sebrek
Weve got that, but I still craved an authentic Italian beef sandwich.
Plus, it requires only one pot and most of the cooking time is totally hands-off.
The resulting meat is super tender, and will shred at just the sight of a fork.
Simply Recipes / Mihaela Kozaric Sebrek
This is the perfect hearty braise to make throughout the fall and winter!
In a small bowl, combine the Italian seasoning, salt, and pepper.
Generously season the beef with the salt mixture, thoroughly coating all sides of the beef.
Simply Recipes / Mihaela Kozaric Sebrek
In a large Dutch oven or other heavy-bottomed pot, add the oil and heat over medium-high heat.
Flip the beef over and sear on the other side.
Repeat with each side of the beef until the entire surface of the meat is nicely seared.
Remove the beef from the pot and set aside.
Remove all but about 1 tablespoon of fat from the Dutch oven and discard.
Reduce the heat to medium and add the onions and garlic.
Add the beef broth and scrape up any brown bits that have formed on the bottom of the pan.
Bring to a simmer, then add the giardiniera, if using.
Add the beef back to the pot and cover.
Transfer the pot to the oven and braise for 2 hours.
Remove the pot from the oven and place the beef on a cutting board.
Let cool for about 10 minutes.
Meanwhile, use a ladle to degrease the braising liquid.
Remove and discard any clear fat from the top, leaving the dark au jus in the pot.
When the beef is cool enough to handle, use two forks to shred the meat into bite-sized pieces.
As you work, remove and discard any large chunks of fat or gristle.
Return the shredded beef back to the au jus and stir to combine.
Adjust the seasoning to your liking by adding more salt and pepper to taste.
Leftover beef can be stored in an airtight container for up to 4 days.
If desired, transfer to freezer-safe storage containers and freeze for up to 2 months.
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