Dry Aged Italian Beef Sandwich With Homemade Giardiniera Sweet Peppers Suet Fried Chips And Broccoli Rabe Recipes

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GIARDINIERA



Giardiniera image

Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.

Provided by gailanng

Categories     Vegetable

Time P2DT20m

Yield 1 quart approx

Number Of Ingredients 15

1 1/2 cups cauliflower florets
1 small carrot, chopped into 1/8-inch pieces
1/2 small onion, chopped into 1/8-inch pieces
2 garlic cloves, smashed
2 celery ribs, chopped into 1/2-inch pieces
1/2 cup pimento-stuffed green olives, roughly chopped
1/4 cup pepperoncini pepper
1 cup white vinegar
1/4 cup olive oil
2 tablespoons salt
2 tablespoons sugar (I prefer 1 tablespoon)
1/8 teaspoon red pepper flakes (can sub 1 fresh chopped hot pepper)
1/8 teaspoon oregano
1 bay leaf
5 teaspoons black peppercorns

Steps:

  • Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
  • Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

ITALIAN GIARDINIERA RECIPE



Italian Giardiniera Recipe image

This Italian Gardiniera Recipe is one of the best known and classic Italian preserves, made with a mix of your favourite vegetables.

Provided by Rosemary Molloy

Categories     Antipasti     Appetizer

Time P1mT50m

Number Of Ingredients 10

1 cup chopped carrots
1 cup chopped green beans
1/2 cup chopped celery
1 cup cauliflower florets
1 cup chopped bell pepper (green, red or yellow or a mix)
1 small onion chopped
1-2 bay leaves
1 teaspoon salt
7 cups water
4 cup white wine vinegar (good quality)

Steps:

  • Chop the vegetables, then rinse and drain.
  • In a large pot add the water, vinegar, bay leaf and salt. Add the carrots, green beans and celery for 2 minutes then add the cauliflower, peppers and onion and cook for another three minutes. (5 minutes total)
  • With a slotted spoon move the vegetables to a clean bowl, then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove some extra space. Top with the boiled vegetable liquid or oil*, depending on your preference. Tightly close the jars with the sterilized lids.
  • Place the jars in a large pot, wrap a clean tea towel around the jars so that they don't knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 20 minutes. Remove from heat, and leave the jars to cool in the pot. Place the cooled jars in a cool dry area and leave for at least a month before serving. Enjoy!

Nutrition Facts : Calories 49 kcal, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 646 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

HOT ITALIAN GIARDINIERA



Hot Italian Giardiniera image

This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.

Provided by PHONETEK

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time P2DT2h45m

Yield 10

Number Of Ingredients 16

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

Steps:

  • Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
  • The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g

GIARDINIERA SANDWICH SPREAD



Giardiniera Sandwich Spread image

Giardiniera Sandwich Spread consists of two ingredients and only takes a minute to make! It is a colorful, flavor-packed, super versatile condiment recipe

Provided by Valerie Brunmeier

Categories     Condiment

Time 1m

Number Of Ingredients 2

16 ounces Giardiniera, drained well ((like Mezzetta))
½ cup mayonnaise (light or regular) (or as needed to reach desired consistency.)

Steps:

  • Place the contents of the jar of drained Giardiniera in the bowl of a food processor. Add ½ cup mayonnaise and pulse until you've reached the desired consistency. Add additional mayonnaise if you prefer a creamier spread.
  • Transfer to a mason jar or other airtight container and refrigerate until ready to use. Will keep well for a week or more.

Nutrition Facts : TransFat 1 g, ServingSize 2 ounces, Calories 205 kcal, Carbohydrate 31 g, Protein 4 g, Fat 21 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 1153 mg, Sugar 1 g, UnsaturatedFat 7 g

DRY-AGED ITALIAN BEEF SANDWICH WITH HOMEMADE GIARDINIERA, SWEET PEPPERS, SUET-FRIED CHIPS AND BROCCOLI RABE



Dry-aged Italian Beef Sandwich with Homemade Giardiniera, Sweet Peppers, Suet-Fried Chips and Broccoli Rabe image

Provided by Jeff Mauro, host of Sandwich King

Time 5h55m

Yield 12 servings

Number Of Ingredients 37

1 top round rump roast, tied with butcher twine in 2-inch increments
Salt and freshly ground black pepper
3 tablespoons grapeseed oil
6 cloves garlic, chopped
1 yellow onion, chopped
2 tablespoons dried Italian seasoning
1 tablespoon crushed red pepper
1 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
3 cups rendered beef suet
6 russet potatoes, scrubbed, skin-on
2 tablespoons fine sea salt
1 tablespoon granulated garlic
1 tablespoon paprika
1 tablespoon sugar
5 green bell peppers, cut into large strips
2 tablespoons olive oil
1 tablespoon granulated garlic
Salt
4 ounces fatback, diced
3 cloves garlic, thinly sliced
2 teaspoons crushed red pepper
3 heads broccoli rabe, stems trimmed
Salt and freshly ground black pepper
12 soft Italian rolls
Homemade Giardiniera, recipe follows
1 cup diced carrots
1/4 cup diced celery
4 serrano chiles, sliced into rounds
1 cup small cauliflower florets
1 tablespoon minced garlic
1/2 cup julienned red bell peppers
1/4 cup white wine vinegar
3 tablespoons salt
2 1/2 cups canola oil
1/2 cup extra-virgin olive oil

Steps:

  • For the beef: Preheat the oven to 300 degrees F.
  • Sprinkle the roast liberally with salt and pepper. In a heavy-bottomed roasting pan over high heat, heat the grapeseed oil until shimmering. Add the roast and sear all sides until a golden crust forms, about 10 minutes. Remove and set aside on a sheet tray. Add the garlic, onions, dried Italian seasoning and red pepper flakes. Saute until caramelized. Add the wine and deglaze, scraping the bottom. Add the stock, thyme, salt and pepper, to taste, and bring to a simmer. Return the roast to the pan and any accumulated juices from the sheet tray. Roast in the oven, turning every 20 minutes, until the internal temperature of the meat registers 125 degrees F, 1 hour 30 minutes to 2 hours. While the roast is cooking, start on the garnishes.
  • For the chips: Heat the suet in a pot to 365 degrees. On a mandolin, thinly slice the potatoes and rinse in cold water. Drain and dry thoroughly. Add the potatoes gently to the suet and fry until gold brown. Drain on paper towels and season with the salt, granulated garlic, paprika and sugar.
  • For the sweet peppers: Toss the bell peppers, olive oil and granulated garlic together on a sheet tray and season with salt. Roast until slightly soft, but still bright, about 20 minutes.
  • For the broccoli rabe: In a saute pan over medium-high heat, render the fatback until crispy. Remove the fatback with a slotted spoon and set aside on a paper towel. Add the garlic and red pepper flakes to the pan. Saute until fragrant, and then add the broccoli rabe. Cook until the greens have wilted, the stems are cooked through, but the broccoli rabe has retained its color. Toss with the fatback and season with salt and pepper. Cover and set aside.
  • When the roast is done cooking, remove from the oven and let rest under tented foil. Strain the juice from the roasting pan into a saucepot. Bring to a simmer, skim the fat from the top and adjust the seasoning, if necessary. Hold warm over low heat.
  • To build the sandwiches: Very thinly slice the roast by hand or on a deli slicer. Dredge a roll through the cooking juices and top with 4 to 6 ounces sliced meat. Garnish with the Homemade Giardiniera and the sweet peppers. Serve with the chips and broccoli rabe.
  • In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water. Season with the salt and bring to a light simmer. Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright. Drain and cool in the refrigerator for at least 1 hour. Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator.

GIARDINIERA



Giardiniera image

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It's perfect to offer alongside pickles or olives on a relish tray. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 10 pints.

Number Of Ingredients 15

6 cups white vinegar
3-1/2 cups sugar
3 cups water
4-1/2 teaspoons canning salt
1 tablespoon dried oregano
1 tablespoon fennel seed
2 small heads cauliflower, broken into small florets (about 12 cups)
4 large carrots, sliced
4 celery ribs, cut into 1/2-inch slices
48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
4 large sweet red peppers, cut into 1/2-inch strips
4 serrano peppers, seeds removed and thinly sliced
10 bay leaves
20 whole peppercorns
10 garlic cloves, thinly sliced

Steps:

  • In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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