Ingredients
Spicy Giardiniera
*2 cups cauliflower, cut into 1/2 inch pieces
*2 cups carrots, cut into 1/4 inch pieces
*1 red pepper, diced
*3-4 Serrano peppers, thinly sliced
*2 celery stalks, cut into 1/4 inch piece
*1/4 cup sea salt (Celtic, Himalayan)
*2 tsp oregano
*1 tsp thyme
*3 cloves garlic, pressed or minced
*1 cup light olive oil (you can sub another mild tasting oil)
*1/2 cup apple cider vinegar
Italian Beef
3 to 3 1/2 lb pot roast (short ribs or other beef would work, too)
*1/2 cup red wine
*4 cloves garlic, pressed or minced
1 onion, quartered
1 tsp basil
*1 tsp oregano
*1 tsp thyme
*sea salt to taste (Celtic, Himalayan), I used almost 1 Tbsp
Preparation
Spicy Giardiniera Chop all the veggies and and put them in a large glass or metal bowl. Add the garlic, salt, and enough water to cover the vegetables and mix. Cover the bowl and refrigerate for at least 12 hours.
The next day, drain and rinse the vegetables. In a medium bowl, mix the oil, vinegar, oregano, and thyme. Put the vegetables in jars or a large bowl. Pour the oil and vinegar mixture over the vegetables. Marinate the vegetables in the refrigerator for at least 24 hours. The veggies are better the longer they marinate, up to 3 weeks.
Slow Cooked Beef Put all ingredients except the roast into the slow cooker. Mix thoroughly. Add the roast and spoon the liquid and onions over the top. Cook on low heat for 6-8 hours.
To serve, place a few pieces of beef in a lettuce cup and spoon giardiniera over the top. I use Boston lettuce for the lettuce cups, it works great for holding everything together.
