Italian Beef Sandwiches with Giardiniera Aioli

Ingredients:

Beef

• 1.8 kg boneless beef neck, cut into 4 pieces
• 2 red, orange, or yellow bell peppers, seeded and thinly sliced
• 1 small onion, halved and thinly sliced
• 2 cloves garlic, finely chopped
• 1 can (425g) diced tomatoes with basil and oregano
• 2 tsp Italian seasoning
• 0.5 tsp whole fennel seeds

Aioli

• 1 large egg
• 2 cloves of garlic, finely grated
• 1 teaspoon Dijon mustard
• 0.5 cups extra-virgin olive oil
• 0.5 cups vegetable oil
• One jar (450g) of giardiniera, drained
• Four French baguettes, 30–35 cm long, cut in half lengthwise, then in half crosswise and toast

Italian seasoning

• 3 tablespoons dried basil
• 3 tablespoons dried marjoram
• 3 tbsp. l. dried oregano
• 3 tbsp. l. dried parsley
• 1 tbsp granulated garlic
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/4 tsp red pepper flakes

Preparation:

1. Beef:
   
   Combine the beef, bell pepper, onion, garlic, tomatoes, Italian seasoning, fennel seeds, 2.5 teaspoons of salt, and a pinch of pepper in a slow cooker. Cook on low for 8 hours. Use a ladle to skim off any excess fat from the surface, then shred the beef with two forks. Season with salt and pepper.
2. Aioli:
   
   Place the egg, garlic, and mustard in a food processor and process until smooth. Without stopping the processor, add the olive oil and vegetable oil in a very slow, even stream until combined. Add the giardiniera to the food processor and process. Season with salt and pepper to taste.
3. Spread about 2 tablespoons of aioli on the bread slices, then make the beef sandwiches. Serve immediately.
   
   Italian seasoning:
   Yield: 11 tbsp.
   
   In a small bowl, combine basil, marjoram, oregano, parsley, garlic, rosemary, thyme, and red pepper flakes. Store in a jar with a tight-fitting lid.