Italian Beef Sandwich with a Chicago Twist

Prepare the beef by sprinkling a small amount of salt and black pepper over it. \nHeat a generous amount of vegetable oil in a large, heavy cooking vessel over extremely high heat. \nCook and stir the beef in hot oil until it develops a rich brown color, approximately 5 to 8 minutes.

Add minced garlic, a splash of vinegar, dried oregano, 1 and a half teaspoons salt, fresh thyme, rosemary sprigs, bay leaves, and red pepper flakes to the beef. Pour enough chicken broth into the mixture to cover the meat by at least one inch and bring it to a gentle simmer.

Cover the cooking vessel with a lid, reduce the heat to a low setting, and let it simmer until the meat is tender enough to be easily pierced with a fork, usually taking 1 to 1 and a half hours.

Transfer the cooked meat to another cooking vessel using a strainer or slotted spoon; pour about one-quarter cup of the remaining meat broth into the new vessel. Use a wooden utensil to gently break the meat into smaller pieces. Cover the cooking vessel with a lid or aluminum foil and keep it warm.

Remove excess oil from the surface of the remaining broth in the original cooking vessel; season with salt and pepper to taste. Cover the cooking vessel with a lid or aluminum foil and keep it warm.

Place halves of a roll on a flat surface and spoon 2 to 3 tablespoons of the meat broth over each half. Top the bottom half of the roll with a generous portion of the cooked meat and a spoonful of pickled vegetables. Place the top half on the sandwich. Repeat this process with the remaining buns, broth, meat, and pickled vegetables to create three more sandwiches.

Spoon the hot meat broth into small ramekins and top each one with a small amount of fresh parsley. Serve the sandwiches alongside the hot broth for dipping.