You might wanna grab a bib.
Cause you are going to be droolin' up in here.
These beef sando's were not my creation. My good friend Josh was kind enough to invite us to his parents lake house in Michigan a few summers ago. His parents wined and dined us all weekend. One of the dishes his mom cooked was THIS - pulled beef gloriousness. I thought for sure it was super complicated, but like all good recipes - it was quite simple.
All you really need are these four ingredients:
You can use whatever cut of meat you want. This was cheap and handy so I grabbed this. You can get away with a cheaper/tougher cut of meat because we're slow cooking it. Low and slow baby.
Throw your slab o' beef in the slow cooker. I have never bothered browning the meat when I do this dish, but you could if you wanted.
I honestly couldn't remember if I was supposed to do half the jar are all of it...
...so I just dumped it all in. Here's to recipes that don't really matter. I cooked it in my slow cooker on high for almost six hours until the beef pulled apart easily.
So after it's done cooking you want to shred the beef and peppers together. You are going to have LOTS of oil. I let it sit over night, skimmed the fat off after in congeled, and then shredded it. If you can't wait that long just pour the oil off. It doesn't really matter. So, I LOVE giardiniera. The more the merrier. My husband likes it but not as much as I do, so next time I'll probably go half a jar.
This would have been perfectly delicious without the cheese, but I love cheese. Cheese on cheese on cheese please. Provolone works nicely because the sharpness holds up well next to the spice. Plus, when I think Italian sandwich I think Provolone. I'm just programmed that way.
So what do you think?
You ready to dive in?
How's that drool workin' out for you? Stay hungry!