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Recipes
Slow Cooker Braised Beef Sandwiches with Pickled Veg

Slow Cooker

Slow Cooker Braised Beef Sandwiches with Pickled Veg

40 min prep

380 min cooking

Serves 4

Difficulty 2/5

This recipe can be easily doubled if you’re serving a crowd. The Quick Giardinera recipe makes more than needed and it’s delicious served with cold cuts or cheese and perfect on charcuterie trays. If you prefer, you can use ½ cup (125 mL) store-bought giardinera instead of making your own.

Ingredients

2 whole small-sized Beef Digital Flexor Meat (EACH about 10 to 12 oz/300 to 375 g) Salt and fresh ground pepper 2 tbsp (30 mL) vegetable oil 1 cup (250 mL) finely diced onion 4 cloves garlic, minced 2 cups (500 mL) beef broth 2 tbsp (30 mL) dry red wine ½ tsp (2 mL) EACH dried oregano and dried basil ¼ tsp (1 mL) dried thyme Pinch hot pepper flakes Four 6-inch (15 cm) crusty torpedo rolls, split Butter, softened 1 cup (250 mL) shredded provolone or other melting cheese Quick Giardinera 1 cup (250 mL) white vinegar 1 bay leaf 1 tsp (5 mL) salt, divided 2 cups (500 mL) tiny cauliflower florets (about ½-inch/1 cm pieces) 1 cup (250 mL) thinly sliced carrots ½ cup (125 mL) thinly sliced celery 2 serrano chili peppers ½ cup (125 mL) diced sweet red pepper ½ tsp (2 mL) dried oregano ¼ cup (60 mL) pitted green olives, thinly sliced ¼ cup (60 mL) olive oil

Get Ingredients

Directions

1. Slice the meat in half lengthwise and cut each piece in half crosswise. Season all over with salt and pepper to your taste. Heat oil over medium-high heat in a large skillet. Add meat, in batches as necessary, and cook, turning with tongs, until browned on all sides. Transfer to a minimum 4-qt (4 L) slow cooker. 2. Add onions and garlic to the pan; cook, stirring, for about 2 to 3 minutes or until the onions soften and lightly brown. Add to the beef. Stir broth, red wine, oregano, basil, thyme, hot pepper flakes and ½ tsp (2 mL) salt into slow cooker. 3. Cook on HIGH for 6 hours, until beef is falling-apart tender and the liquid reduced to about one-thirds. Crush the beef with a spoon and adjust the seasoning with salt. Keep warm. 4. Quick Giardinera : Meanwhile, combine the vinegar, bay leaf, ½ tsp (2 mL) salt and 1 cup (250mL) water in a nonreactive saucepan. Bring to a boil over high heat. Add cauliflower, carrots, celery, chili peppers to your taste and red pepper and return to a boil; reduce heat and boil gently for 3 to 4 minutes or until the cauliflower is barely tender. Drain vegetables and return to saucepan, reserving 3 tbsp (45 mL) of the cooking liquid. Add reserved liquid, remaining salt, oregano, olives and olive oil to vegetables and toss to coat. Transfer to a jar or airtight container and refrigerate until chilled. (Make Ahead: Store in the refrigerator for up to 1 week.) 5. Arrange rolls on a rimmed baking sheet with the cut sides up. Toast under preheated broiler until golden. Butter and sprinkle both cut sides with cheese. Broil until cheese is melted. Spoon the meat into the buns and tuck a spoonful of giardinera into each. Serve immediately with extra giardinera on the side.

Tip

To oven-braise instead of using the slow cooker: Brown meat as in Step 1 using a Dutch oven or enamelled cast-iron roaster instead of a skillet. Transfer meat to a platter; cook onions and garlic as in step 2, adding broth and seasonings to pan after browning. Return meat to Dutch oven, cover with tight fitting lid and transfer to a preheated 325°F (160°C) oven to braise until meat is fall-apart tender, about 1½ to 2 hours.

How to Cook It

Slow Cooker

Cuts Used in This Recipe

Slow Cooker Braised Beef Sandwiches with Pickled Veg

Hip and Round

Superficial Digital Flexor Meat

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.