Mains
Italian beef rolls with pepperoncini
These are big, messy beef rolls: chuck slow-cooked in a garlicky, herby stock until it falls apart, piled into crusty bread and topped with pickled pepperoncini. The mild, tangy chillies cut through the richness of the beef.
Use your own pickled pepperoncini if you have them. Pick the pods for pickling while they're still pale green and about 8 cm long.
- Prep 20 min
- Cook 240 min
- Total 260 min
- Serves 6
Ingredients
- 1.5 kg beef chuck
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 6 cloves garlic, sliced
- 2 tsp dried oregano
- 1 tsp dried basil
- ½ tsp chilli flakes
- 750 ml beef stock
- 150 g pickled pepperoncini, sliced, plus 60 ml of their brine
- 6 crusty bread rolls
- Sliced provolone or mozzarella, optional
Method
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Step 1
Heat
Heat the oven to 150°C.
-
Step 2
Brown
Season the beef with salt and pepper and brown well all over in the oil in a heavy casserole.
-
Step 3
Braise
Add the garlic, herbs, chilli flakes, stock and pepperoncini brine. Cover and cook in the oven for 3½ to 4 hours until the beef pulls apart easily.
-
Step 4
Shred
Lift out the beef, shred it with two forks and return it to the juices.
-
Step 5
Serve
Split the rolls, pile in the beef, spoon over some of the juices and top with pepperoncini and cheese, if using. Serve the rest of the juices on the side for dipping.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
