Servings: 4-6
Ingredients:
4lbs Chuck Roast
2 Teaspoons Iodized Salt
5g Corriander Seed
2g White Pepper
2g Black Pepper
5g Fennel Seed
6 Cloves Garlic
¼ Cup Olive Oil
Drizzle of Vegetable or High Smoke-point Oil
1 Tablespoon Celery Seed
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
20g Tomato Paste
50g Beef Bouillon
2 Tablespoons Butter
1 Arbol Chile
1 Tablespoon MSG
1 Tablespoon Oregano
1 Tablespoon Rosemary
1 Teaspoon Epazote (Optional)
1 Tablespoon Dried Basil
3 Bay Leaves
1 Celery Stalk
2 Green Leek Top Layers (Optional)
1 Teaspoon Sherry Vinegar
1 Medium Onion
2 Basil Stems (Optional)
4-6 French Rolls
Jar of Mild or Hot Giardiniera
Instructions:
Cut the Chuck Roast into 2x2×2 inch pieces (Pay Attention to Where the Fat Lines are in the Roast. These Fat Lines Dictate Where the Roast will Naturally Separate. You Will Want to Make Sure that a Chunk Does not Have a Major Fat Line in the Middle of it)
Trim the Excess Fat and Silverskin from the Chuck Roast
Coat the Pieces in a High Heat Oil and Place on an Unlined Baking Sheet (It is Preferred to Use a Thick Baking Sheet as a Thin One will Bend and Warp Due to the High Heat of the Oven)
Position your Oven Rack to the Second to the Top Slot and Turn the Broiler to High (Using the Broiler is Preferred to Searing in a Pan or Dutch-Oven as it will create less Grease Splatter and Not Risk the Fond Burning in the Pan)
Place the Meat into the Oven and Allow it to Develop a Golden Crust on the Top-Side
Once this Crust is Formed, Pull the Meat out and Flip Each Piece to Develop a Crust on the Other Side
After Both Sides Develop a Good Crust, Pull the Baking Sheet Out of the Oven and add ½ Cup of Water to Deglaze the Fond
Set the Oven to 350F
In a Small Pan Over Medium Heat, Toast the Peppers, Fennel, Coriander, Bay Leaves, and Arbol Chile Until Fragrant (Approximately 3-5 Minutes. Be Careful Not to Burn)
Add All the Spices and MSG to a Mortar and Pestle or Spice Grinder and Grind to a Powder
Cut the Onion in Half and Remove the Skin
To a Dutch Oven Over Medium Heat, Add a Drizzle of Olive Oil and 2 Tablespoons of Butter
Once the Butter Foams, Toss in the Spice Mixture and Tomato Paste and Cook for 30 Seconds
Add in the Onion, Garlic, Bay Leaves, Celery Leaves, Basil Stems, Leek Tops, and Cook for 2 Minutes
Add in the Vinegar, Beef, Pan Drippings, and Beef Bouillon
Add Water to Just Cover the Beef and Stir to Combine
Bring to a Boil on the Stovetop then Cover and Place in the Oven
Cook for 1 Hour and Check for Doneness
Using Two Forks, Attempt to Pull Apart a Chunk (If the Meat is still very Tough and Springs Back Continue to Cook for another 30 minutes and check again. If the Meat Starts to Separate with Little Resistance, then the Meat is Ready)
Remove Meat from Liquid, Place in Bowl, and Shred with 2 Forks or with Your Hands
Strain the Gravy into a Medium Pot (Add Salt to the Gravy if Needed)
Place the French Rolls in the Oven Until Hot and Slightly Crisp on the Outside
Fill the Rolls with the Meat and Top with Giardiniera
Serve with a Cup of the Gravy to Dip
