Gone Fishing for International Picnic Day

Sometimes I think it’s interesting the way things just have a way of working themselves out. Yesterday we shared a lovely Roast Supper and hinted at a second meal to come. While this could have been it, it’s not.

The recipes I share are cooked up days; weeks or even months in advance, then shared when the time is right. Be it a meal to be shared on a Catholic Feast Day or Secular Holiday or something I can tie to National or International Days, most of the time the food is prepared even before I know how I’m to share it. The Rump Roast that I shared yesterday was actually enjoyed by my family on May 18 while today’s Chicago Style Hoagie Sandwiches were made much earlier in the month. I don’t know about you, but when it comes to planning my daily meals I try to break things up – chicken one night, pork the next, then beef. I don’t like to serve two chicken dinners back to back or two beef dinners one on top of the other. Now ground beef, that’s a whole different story. Hamburgers one night, tacos another, then spaghetti or a meat loaf. Ground meats are chameleons in that they can adapt to just about situation. While there is nothing like Filet Mignon perfectly prepared as Beef Wellington, ground beef meatballs smothered in sautéed mushrooms and wrapped in a puff pastry makes for a great little appetizer without breaking the bank.

Today just happens to be Gone Fishing and International Picnic Day, which brings me to today’s share. Granted, chuck roasts are not exactly on the high end when it comes to cuts of beef, but they sure do give some of the best flavors. With everything going on in a Hoagie, you want your meat to stand up and demand a little attention, too. So let’s get started, shall we?

Chicago-Style Chuck Roast Hoagies
1 cup Beef Stock
1-1/2 teaspoons dried Basil
1 teaspoon dried Oregano
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Spicy Italian Seasoning Blend
3/4 teaspoon Red Pepper Flakes
2 tablespoons Olive Oil, divided
2 lb boneless Chuck Roast, trimmed
1 cup Water
1 teaspoons Kosher Salt, divided
6 Garlic Cloves
1 Red Bell Pepper
1 Yellow Bell Pepper
4 Pepperoncini Peppers
1 tablespoon White Wine Vinegar
8 Hoagie Rolls

Measure beef stock in a 2-cup measuring cup. Add basil, oregano, garlic powder, onion powder, Italian Seasoning and red pepper flakes. Add 1 cup water to the seasoned stock, whisk to blend, set aside.

Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add beef to pan; sear about 3 minutes per side. Add stock mixture and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 90 minutes. Turn beef; cover and simmer an additional 90 minutes or until beef is very tender. Remove pan from heat; keep warm.

Peel and thinly slice garlic. Stem, seed and thinly slice bell peppers. Drain Pepperoncini, dice and set aside.

Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and bell peppers to pan; sauté 7 minutes or until tender. Add remaining 1/2 teaspoon salt, vinegar, and Pepperoncini peppers to pan; cook 1 minute.

Place beef on a cutting board; let stand 5 minutes. Pour most of the cooking liquid into a shallow, wide bowl and set asice. Once the meat has rested, cut across the grain into thin slices. Return beef to Dutch oven.

Cut Hoagie Rolls in half horizontally. Dip bottom halves of rolls in the beef cooking liquid. Top evenly with beef, bell pepper mixture, drizzle with more cooking liquid, and close with the top halves of rolls.

Serve and enjoy. Great for a picnic, simply wrap in foil and warm gently over an outdoor grill. Equally great at home with some seasoned steak fries.

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You have received a spirit of adoption as sons and daughters
through which we cry: Abba! Father!