Italian Beef Sandwich

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

1. [Giardiniera] Dice the cauliflower, celery, green pepper and carrots and combine with the sliced serrano.
2. [Giardiniera] Bring the vinegar, water and salt to a boil. Add the vegetables, stir, remove from the heat and cool to room temperature.
3. [Giardiniera] Refrigerate for 2 days. Drain, mix the vegetables with both oils and keep refrigerated until needed.
4. [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.
5. [Sandwich rolls] Cover and ferment at room temperature for 90 minutes.
6. [Sandwich rolls] Divide into two 300g portions, pre-shape into balls, cover and rest for 15 minutes.
7. [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.
8. [Sandwich rolls] Score lengthwise and bake at 190°C/375°F for about 30 minutes, rotating halfway, until lightly golden.
9. [Roast beef] Heat a large pot over medium-high heat. Add neutral oil and sear the roast pieces well on every side.
10. [Roast beef] Deglaze with the beef stock, add the spice blend, bring to a simmer and cover with parchment.
11. [Roast beef] Cook at 120°C/250°F for about 60 minutes, until the centre reaches approximately 61°C/140°F.
12. [Roast beef] Wrap and refrigerate the beef until cold, then slice as thinly as possible.
13. [Jus] Strain and reserve the cooking liquid. Add bouillon paste if desired, heat to about 62°C/145°F and season quite highly.
14. [Jus] Warm the sliced beef gently in the jus before serving in the rolls with giardiniera.
15. [Optional homemade stock] Roast the beef shanks at 230°C/450°F for 30 minutes.
16. [Optional homemade stock] Transfer the shanks and roasting fond to a slow cooker with 2 litres water and cook for 6 hours, then strain.