CHICAGO-STYLE ITALIAN BEEF INSPIRED BY THE BEAR

Preheat the oven to 300°F.

Combine the water, bouillon cubes, spices, and garlic cloves in a large Dutch oven. Stir to dissolve the bouillon, then nestle the beef (fat cap up) into the center of the pot. Add more water if needed to bring the water level to about ¾ up the sides of the beef.

Partially cover the Dutch oven with a lid, then transfer to the preheated oven. Braise the beef for 1 ½ - 2 hours, or until the beef reaches an internal temperature of 130 °F at its thickest point.

Remove the beef from the braising liquid and let it cool to room temperature on a cooling rack. Then wrap in plastic wrap and refrigerate overnight. Likewise with the braising liquid, let it cool to room temperature, then transfer to a covered container and refrigerate overnight.

The next day, using a deli slicer, slice the beef as thin as possible while still maintaining full pieces of beef. Set aside until ready to assemble.

Add the reserved braising liquid to a high-walled skillet or medium pot, then bring to a simmer over medium heat. Reduce the liquid by about half its volume, about 10-15 minutes.

Add the sliced beef to the reduced stock and let it reheat for about 15 seconds.

Transfer the beef to the halved rolls, top with giardiniera, and wrap the sandwich in aluminum foil. Let the sandwich rest for 2-5 minutes, then unwrap and enjoy.

For the Giardiniera

Combine all of the giardiniera ingredients in a large bowl. Mix to combine then transfer to a large sealable container. Add enough vegetable oil to keep the vegetables submerged, then cover and refrigerate for at least 3 days or up to 1 month.

For the Hoagie Bread

Combine the poolish ingredients in a medium sealable container. Stir well until the ingredients are thoroughly combined, then cover and keep at room temperature overnight.

The next day, combine the poolish, egg, olive oil, yeast, and salt in the bowl of a stand mixer. Whisk to combine until homogenous.

In a separate bowl, combine the semolina flour and bread flour. Add the flour mixture and water to the mixing bowl, then combine using the dough hook attachment on low speed for 1-2 minutes.

Increase the speed to medium and knead the dough until smooth, elastic, and passes the window-pane test, about 8-10 minutes.

Transfer the kneaded dough to a large greased container. Cover and let proof at room temperature until it has about doubled in size, about 1 - 1 ½ hours.

Generously oil a clean work surface, then remove the dough from its proofing container. Divide the dough into 6 equal pieces, then roll out each portion to a 14 inch x 8 inch rectangle. Tightly roll the dough up along the long side to form a log. Make sure to press out any large air bubbles that remain and tightly pinch the seam to seal the bottom of each log.

Transfer the six dough logs across two parchment-lined sheet trays dusted with semolina flour.

Loosely cover with greased plastic wrap and let the loaves proof at room temperature until noticeably puffed, about 45 minutes - 1 hour.

Meanwhile, preheat the oven to 425 °F with convection fan on (450 °F without fan). Place a baking tile, steel, or overturned sheet tray onto the middle rack in the oven.

Once proofed, uncover and brush the top of the loaves with a beaten egg. Score the top of each loaf with three diagonal slashes using a very sharp knife or bread lame.

Bake for 15-20 minutes, one tray at a time, in the preheated oven on top of the baking tile, steel, or sheet tray.

Allow the loaves to cool completely before slicing and assembly.

For the Beef (Babish Method)

Place the beef onto a rack in a small rimmed baking sheet. Generously coat the exterior of the beef in salt and pepper, then wrap and refrigerate for at least 4 hours or up to 12 hours.

When ready to start cooking, preheat the oven to 425 °F with convection fan on (450 °F without fan).

In a large bowl, combine the oxtails, onion, carrot, celery, and tomato paste. Season generously with salt and coat in neutral oil. Toss to evenly coat the meat and vegetables, then transfer to a large roasting pan.

Roast the oxtails and vegetables in the preheated oven until deeply browned, about 35-45 minutes.

Remove the roasting pan from the oven, then deglaze with the water, making sure to scrape up the caramelized bits on the bottom of the pan using a spatula.

Reduce the oven temperature to 300 °F.

Add the spices, herbs, and garlic head to the roasting pan and roughly stir to combine. Nestle the beef into the center of the roasting pan, then add more water as necessary to bring the water level to about ¾ up the sides of the beef.

Transfer the roasting pan to the preheated oven. Braise the beef for 1 ½ - 3 hours, or until the beef reaches an internal temperature of 130 °F at its thickest point. About 1 hour into the braise, flip the beef to brown the other side.

Remove the beef from the braising liquid and let it cool to room temperature on a cooling rack. Then wrap in plastic wrap and refrigerate overnight. Likewise with the braising liquid, strain and let it cool to room temperature, then transfer to a covered container and refrigerate overnight.

The next day, using a deli slicer, slice the beef as thin as possible while still maintaining full pieces of beef. Set aside until ready to assemble.

For the Assembly

Add the reserved braising liquid to a high-walled skillet or medium pot, then bring to a simmer over medium heat. Meanwhile, lightly toast the cut-side of the hoagie loaves.

Add the sliced beef to the stock and let it reheat for about 15 seconds.

Transfer the beef to the toasted rolls, top with giardiniera and optionally, sliced cheese of choice. Wrap the sandwich in aluminum foil. Let the sandwich rest for 2-5 minutes, then unwrap and enjoy.