I'm not eating an Italian beef unless it's literally dripping.
2 cups (450g) water
18g (5 teaspoons) instant yeast
2 tablespoons (18g) sugar
2 tablespoons (24g) vegetable oil
4 3/4 cups (800g) Bread flour
2.5 teaspoons (12g) fine sea salt
4 lbs (1814g) oxtail
3 lbs (1360g) beef soup bones
2 onions, quartered
3 ribs celery, rough chopped
1 head garlic, cut in half
1 carrot, rough chopped
1 tablespoon (9g) peppercorns
4 lbs (1814g) Top round or chuck roast
Salt and pepper to taste
Homemade beef stock
1 teaspoon (2g) red chili flakes
1 tablespoon (7g) paprika
1 tablespoon (8g) celery seeds
5 heads of garlic, cut in half
1 yellow onion, quartered with the root bottom attached
2 teaspoons (5g) mushroom soup base powder *optional*
1 bay leaf
4 sprigs of fresh oregano
Vegetable oil for cooking
Chicago Style Hot Giardiniera:
1.5 cup (360ml) white distilled vinegar
3/4 cup (177ml) water
1.5 tablespoons (16g) kosher salt
3 tablespoons (45g) sugar
4 banana peppers, sliced
1-2 large carrots, sliced
5 ribs celery, ½” cubes
4 serrano peppers, thinly sliced
1 cup (200g) extra virgin olive oil
7 sprigs of fresh oregano
1 tablespoon (8g) of celery seeds
1 tablespoon (9g) of black peppercorns
Preheat oven to 375F.
Pour water into a stand mixer bowl, add sugar and yeast; mix to dissolve and let it sit for 1 - 2 minutes, then add vegetable oil and ½ of the total flour. Set up the spiral attachment and mix on low speed until combined.
Add the remaining flour and salt and mix for 3-5 minutes or until the dough forms a ball, and pull away from the bowl's sides for about 3 - 5 minutes. (Add a splash of water if needed.)
Place dough in a greased bowl, cover with plastic wrap, and rise for 1 - 1.5 hrs or until doubled in size. Next, punch down your dough, turn it onto a floured work surface, divide it into 4 even pieces, and shape each into a light ball. Cover with greased plastic wrap and let it rest for 15 min.
Remove plastic, place a piece of dough on a floured work surface, and form it into an oval. Next, fold it over, pinch the sides together, roll it into a 16” x 3” log, and repeat with another piece of dough.
Place 2 loaves on a parchment-lined baking sheet. Flatten the logs slightly and cover them with greased plastic wrap for 45 min.
Spray loaves gently with water (optionally slash the top of your dough with a sharp knife in a diagonal in 3 - 4 intervals across the length of your log) and bake for 25 - 30 minutes or until deep golden brown. Cool completely, cut the ends, and divide into 2 evenly size pieces.
On a foil-lined baking sheet, add oxtail and beef bones, spray them generously with cooking spray and bake for 475F until deeply brown, about 40 - 45 min.
Place bones into a large pot, along with onions, celery, carrots, and peppercorns. Cover the bones with water. Set over medium-high heat, and bring to a boil, then reduce the heat to low and simmer for 3 - 4 hours or until reduced and a deep flavor.
Strain your broth through a fine mesh strainer and reserve.
Preheat oven to 350F
Dry beef thoroughly with paper towels, and season very generously with salt and pepper to taste. In a large dutch oven, add enough oil to cover the bottom, heat vegetable oil until very hot, and sear the beef for 3 - 4 minutes or until a deep brown color; repeat on all sides.
Add beef stock to nearly submerge the beef, then add the rest of the ingredients and bring to a boil: reduce the heat to low, cover with a lid, and place in the oven for 1 hour or when the internal temperature reaches 130 - 135F.
Remove the beef, put it on a baking sheet, and place it in the fridge overnight. Once your beef is thoroughly chilled, slice it as thinly as possible, ideally using a deli meat slicer.
Strain your braise liquid into a large pan, heat until a light simmer, and add all your sliced meat.
Chicago Style Hot Giardiniera:
In a saucepot, add vinegar, water, salt, and sugar; heat over medium-high until a light simmer.
Place banana peppers, carrots, celery, and serrano pepper in a heat-proof container, then add simmering liquid and olive oil.
Sachet.- On a piece of cheesecloth, add oregano, peppercorns, and celery seeds; wrap tightly with a piece of kitchen twine.
Add a sachet and press down so it stays submerged. Cool down at room temperature and reserve.
Preheat oven to 350F.
Cut a roll leaving one side attached, and bake for 5 - 6 minutes. Stuff your roll with the desired amount of sliced beef as you want, then add a generous spoon full of your giardiniera
Dunk one or two sides in the jus, wrap up your sandwich with parchment paper or sandwich paper, cut it in half and enjoy.