– 2kg beef knuckle (I used dry-aged Carrara Wagyu knuckle but you definitely don’t have to, I just needed to use it up)
– 2 tbsp grapeseed oil
– 1L beef stock
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tbsp dried oregano
– 1 tsp chilli flakes
– Salt and pepper
– 1 sub roll
– 2 heaped tbsp Giardiniera per roll
1. Start by cleaning the beef up so there is no silver skin on the outside. Season generously with salt.
2. In a large fry pan over medium-high heat, get your grapeseed oil to smoking point and seal your beef on all sides.
3. Place your sealed beef in an oven-safe casserole dish and pour over the beef stock and the spices listed above.
4. Cover the top with parchment paper and place in 120c oven for 1 hour or until the internal temperature of the beef reaches around 62c.
5. Let the beef rest for 30 minutes in the hot liquid before removing and covering in clingfilm and placing in the fridge to cool.
6. Strain off the cooking liquid and put it in a pot to start reducing. Add 1 stock cube to boost the flavour and reduce the liquid until it just starts to taste too salty (you want it slightly salty so the sandwich is balanced).
7. Once the beef is completely cold, you can slice it – you want to slice it as thin as possible against the grain. If you don’t have a deli slicer at home (come on andy, who does?) you can just use a knife but it’s not going to be as thin as using a deli slicer.
8. To assemble the sandwich, slice your roll down the middle, add a very generous amount of the sliced beef to the hot liquid then quickly remove it and put it straight on the roll.
9. Place a couple of tbsp of Giardiniera on top and wrap it tightly.
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