Instructions
- Place Beef in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 3-3.5 hours, or until extremely tender.
- While beef is simmering, prepare the Sauce. Heat Olive Oil in a large saucepan over medium heat. Add Yellow Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
- Stir in Tomato Paste and cook for 2 minutes. Deglaze the pan with Dry Red Wine, scraping up any browned bits. Cook until the wine has almost evaporated.
- Add Crushed Tomatoes, Beef Broth, Italian Seasoning, Dried Oregano, Red Pepper Flakes, Salt, and Black Pepper. Bring to a simmer and cook for 45 minutes, stirring occasionally.
- Once beef is cooked, let it cool slightly. Shred the beef using two forks.
- Add the shredded beef to the Sauce and simmer for another 45 minutes to allow the flavors to meld.
- Slice Italian Rolls horizontally. Fill each roll with Italian Beef and top with Giardiniera. Serve immediately.
