Italian beef stromboli

Ingredients:

Stromboli

• Premium flour for working with dough
• Place 450g of ready-made pizza dough in a greased bowl and let rise in a warm place for 1 hour
• 450 g grated spicy provolone
• Italian-style beef (see recipe below), with the liquid it was stewed in evaporated
• 1 cup spicy giardiniera
• 1 cup roasted sweet peppers
• 1 large egg, lightly beaten
• Olive oil for greasing

Italian-style beef

• 1 piece of shoulder-neck part (about 1.5 kg)
• 2 tablespoons of vegetable oil
• 1 medium onion, chopped
• 1 tbsp Italian seasoning
• 1 tbsp red pepper flakes
• 6 cloves garlic, chopped
• 0.5 cups dry red wine
• 4 cups good quality beef broth
• 1 fresh sprig of thyme

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper.
2. On a floured work surface, roll out the dough and cut it into two pieces measuring 30 x 35 cm. Top each piece with half the cheese, then half the beef, giardiniera, and bell pepper. Brush one of the short sides of the dough with beaten egg.
3. Starting with the un-egg-brushed side, roll the dough into a cylinder, pinching the ends to seal the filling inside. Transfer to the prepared baking sheet, prick with a fork or sharp knife to release steam, and brush with olive oil.
4. Bake until deep golden brown, 20-25 minutes. Let rest for 15 minutes before slicing and serving with a cup of the strained beef juices.
5. Position a rack in the middle of the oven and preheat the oven to 175°C.
6. Italian-style beef:
   
   Generously season the meat with salt and pepper. Add oil to the casserole and heat over medium-high heat. Brown the meat on all sides until crispy. Reduce the heat if the oil starts to smoke. Transfer the beef to a plate and reduce the heat to medium.
7. Add the onion to the pot and cook, stirring occasionally, until caramelized, 8-10 minutes. Add the Italian seasoning, red pepper flakes, and garlic and cook until fragrant, 1 minute. Pour the red wine into the pot and cook, scraping up any browned bits, until the alcohol has evaporated. Add the broth and thyme and bring to a simmer. Season with salt, if needed.
8. Return the meat and any juices that have accumulated on the plate to the cauldron. Place it in the oven and simmer, turning the meat every 30 minutes, until very tender, 2.5 to 4 hours. Transfer the roast to a cutting board and cover with foil. Once the meat has cooled, cut it into small pieces.
9. Strain the liquid from the cauldron through a fine sieve and return it to the pan. Bring to a boil and add salt if necessary. Serve with stromboli for dipping.