Name: Italian Beef Sandwich
Prep time: 60 min
Cook time: 450 min
Total time: 510 min
Yield: 4
Cuisine: American
Ingredients: [Giardiniera] 150g each cauliflower, celery, green bell pepper and carrots, diced; [Giardiniera] 75g serrano chilli or another hot pepper, sliced; [Giardiniera] 400g white distilled vinegar; [Giardiniera] 200g water; [Giardiniera] 24g salt; [Giardiniera] 300g light olive oil; [Giardiniera] 150g extra-virgin olive oil; [Sandwich rolls] 225g water, 30°C; [Sandwich rolls] 9g instant yeast; [Sandwich rolls] 20g olive oil; [Sandwich rolls] 15g sugar; [Sandwich rolls] 350g bread flour; [Sandwich rolls] 9g salt; [Roast beef] Two 2lb/900g top-round roasts, each cut in half; [Roast beef] Neutral cooking oil; [Roast beef] 1 litre beef stock; [Roast beef] Bouillon paste, optional; [Roast beef] Salt, to taste; [Spice blend] 5g dried oregano; [Spice blend] 5g garlic powder; [Spice blend] 5g onion powder; [Spice blend] 5g toasted coriander seed; [Spice blend] 5g chilli flakes; [Spice blend] 5g paprika; [Spice blend] 5g toasted fennel seed; [Spice blend] 5g black pepper; [Optional homemade stock] 6–8lb/3–4kg beef shanks; [Optional homemade stock] 2 litres water

Method

16 steps

[Giardiniera] Dice the cauliflower, celery, green pepper and carrots and combine with the sliced serrano.
[Giardiniera] Bring the vinegar, water and salt to a boil. Add the vegetables, stir, remove from the heat and cool to room temperature.
[Giardiniera] Refrigerate for 2 days. Drain, mix the vegetables with both oils and keep refrigerated until needed.
[Sandwich rolls] Mix the water, yeast, olive oil, sugar, bread flour and salt with a dough hook on low for 3 minutes, then on high for 6 minutes.
[Sandwich rolls] Cover and ferment at room temperature for 90 minutes.
[Sandwich rolls] Divide into two 300g portions, pre-shape into balls, cover and rest for 15 minutes.
[Sandwich rolls] Shape into rolls, place on a parchment-lined tray dusted with semolina, flatten slightly, cover and proof for 30–45 minutes until roughly 75% risen.
[Sandwich rolls] Score lengthwise and bake at 190°C/375°F for about 30 minutes, rotating halfway, until lightly golden.
[Roast beef] Heat a large pot over medium-high heat. Add neutral oil and sear the roast pieces well on every side.
[Roast beef] Deglaze with the beef stock, add the spice blend, bring to a simmer and cover with parchment.
[Roast beef] Cook at 120°C/250°F for about 60 minutes, until the centre reaches approximately 61°C/140°F.
[Roast beef] Wrap and refrigerate the beef until cold, then slice as thinly as possible.
[Jus] Strain and reserve the cooking liquid. Add bouillon paste if desired, heat to about 62°C/145°F and season quite highly.
[Jus] Warm the sliced beef gently in the jus before serving in the rolls with giardiniera.
[Optional homemade stock] Roast the beef shanks at 230°C/450°F for 30 minutes.
[Optional homemade stock] Transfer the shanks and roasting fond to a slow cooker with 2 litres water and cook for 6 hours, then strain.

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Storage

Refrigerate giardiniera for 2 days; store cooked beef and bread as desired.

Italian Beef Sandwich

Ingredients

Method

Storage

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