Today for the YCC lunch we made Italian beef sandwiches from beef brisket. The brisket was cooked on low for seven hours in a flavorful broth composed of: dried Italian seasoning (dressing packet), beef broth, and giardiniera (Italian pickled vegetables). The giardiniera is a combination of cauliflower, celery, broccoli, serrano peppers, and bell peppers that are essentially pickled and sold in the condiment aisle...I have seen them at Fareway :)
After the brisket was done cooking, we shredded it and chopped up the veggies to add to the meat. Then we took a big heavy pot and simmered it on the stove with the broth added back in.
To serve this winner-of-a-sandwich, we lined hoagies with provolone cheese and filled them with the meat mixture. It was delicious...and was served with a green salad, sweet potato fries, and a lemon ice.
The recipe itself was created to utilize round steak, sliced thinly. I was told they have done the same concept in a crock pot with a roast.
Tomorrow is my day off...maybe I will find a trail to hike on!
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