Braised Oxtail Italian Beef with Chicago-Style Giardiniera

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Braised Oxtail:

4 pounds oxtail, cut into 3-inch pieces

Kosher salt

3 tablespoons extra-virgin olive oil, plus more if needed

2 carrots, chopped

2 stalks celery, chopped

1 yellow onion, chopped

2 cloves garlic, finely chopped

1/4 cup tomato paste

2 cups red wine

4 cups chicken stock

3 sprigs fresh oregano

3 sprigs fresh thyme

2 dried bay leaves

2 sprigs fresh rosemary

Chicago-Style Giardiniera:

3 tablespoons kosher salt

2 cups warm water

4 stalks celery, small dice

2 carrots, small dice

1 small head cauliflower, small dice

10 sport peppers, minced

2 Fresno chiles, seeded and minced

2 cups extra-virgin olive oil

1 cup mixed jarred olives, minced

1/4 cup red wine vinegar

1 tablespoon red chile flakes

1 tablespoon dried Italian herb blend

Assembly:

1 stick butter

Kosher salt and freshly ground black pepper

4 slices thick-cut brioche pullman loaf

1 pound smoked provolone, thinly sliced

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh Italian parsley