Italian Beef

Ingredients:

Bread:

Tangzhong:

·         4 tbsp Whole Milk (60g)

·         2 tbsp Water (25g)

·         2 tbsp Bread Flour (20g)

Dough:

·         1 tbsp Instant Yeast (9g)

·         ½ cup Whole Milk (95°)

·         2.5 cups Bread Flour (320g)

·         1 tsps Sea Salt (8g)

·         2.5 tbsp Sugar (40g)

·         1 Eggs

·         1 Egg Yolk

·         3 tbsp Softened Butter (45g)

Italian Beef:

·         2-4 lb. Top Round, Bottom round, Chuck Roast

·         4 quarts Beef Broth/Stock

·         2 Heads of Garlic (Cut in Half)

·         2 Onions (Quartered)

·         4 tbs Paprika

·         4 tbs Red Pepper

·         3 Sprigs Fresh Oregano

·         3 Sprigs Fresh Parsley

·         Salt & Pepper

Giardiniera:

·         2 Carrots

·         4 Celery Stocks

·         2 Banana Peppers

·         2 Jalapenos/Serrano Peppers

·         2 Sprigs Fresh Oregano

·         2 Cups Vinegar

·         2 Cups Water

·         ½ Cup Extra Virgin Olive Oil

·         Pepper Corn

·         2 tbs Salt

Method:

Bread:

1.       Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms

2.       In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)

3.       Once bloomed, stir with the whole egg and egg yolk

4.       In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated

5.       Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time

6.       Mix for an additional 10 minutes or until a perfectly smooth dough ball forms

7.       Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour

8.       Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.

9.       Place the dough balls onto a parchment line baking sheet

10.   Place an inverted baking sheet over the top of the dough and let rise for an additional 1.5-2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)

11.   Once Risen, bake in a 375° oven for 20 minutes or until brown and fluffy  

Giardiniera:

1.       Thinly slice the vegetables and place them into a large reusable container

2.       In a microwave safe container, combine the vinegar and water. Microwave for 2 minutes

3.       Pour in the EVOO, seasonings, and herbs. Then pour in the heated vinegar mixture

4.       Allow the Giardiniera to come to room temperature, then refrigerate until you are ready to prepare the sandwich

Italian Beef:

1.       Heavily season the beef on all sides. Sear on all sides, then set aside

2.       In a large stock pot, pour in the stock, followed by the garlic, onion, fresh herbs and seasonings. Bring to a boil then place in the seared meat.

3.       Cook for around 1 hour or until the internal temperature reaches around 130℉

4.       Remove from the liquid and allow to completely cool. Cover in plastic wrap and leave the meat in the fridge for up to a week

5.       Once the meat has cooled, thinly slice using a sharp knife or a deli slicer

6.       Remove any of the herbs or vegetables from the braising liquid. Heat on medium low, then place in the slice meat

7.       In a food processor, blend a handful of Giardiniera to a relish like consistency (Optional)

8.       To construct the sandwich, place down the bottom half of the freshly made bun, a mountain of the juicy and rich sliced beef coated in the broth, the tangy and flavorful Giardiniera & the top bun. Dip directly into the broth or pour over a waterfall directly onto the plate. You must eat this one soaking wet! Enjoy