Prepare the Beef: Season the beef with the spice mix and salt. If using sous vide, seal in a bag and cook at 155°F (68°C) for 24 hours. Alternatively, braise in the oven at low temperature until tender.
Chill & Slice: After cooking, chill the beef to firm it up for slicing. Use a deli slicer or sharp knife to cut into super-thin slices.
Assemble the Sandwich: Pile the sliced beef into Italian rolls. For a “wet” sandwich, generously douse with the braising liquid (jus/gravy). Serve with hot giardiniera, if desired.
Tips:
The beef is rich enough to enjoy as a dry sandwich, but the braising liquid elevates the flavor.
Experiment with different cuts for variations in taste and texture.
Enjoy your Italian beef sandwich! Let me know if you need any more details!
