Quote:
Originally Posted by Easy 6
One of these days I'm going to get motivated enough to try and replicate that at home
I know I can make a rich broth and tender roast, but if I had to guess... getting the giardiniera right will be the real trick
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A quality Italian or French roll is important as well. It can't be too tough but needs to be sturdy enough to support the juice. A shitty roll can really **** you. Any top/bottom round or tip roast works well. I simply buy store/deli hot giardiniera because I put it on a ton of other stuff.