Chicago style Italian beef sandwich

Cut the chuck into five to six chunks two to three inches across so it cooks 30 to 40 percent faster than a whole roast.

Toss the beef with the kosher salt and let it sit 15 minutes as a quick dry brine.

Sear the beef in olive oil in a large nonstick pan over medium high for five to 10 minutes, until browned on two sides, then move it to the slow cooker.

Deglaze the pan with a splash of stock and pour that over the beef, then add the box of beef stock.

Add the onion powder, garlic powder, oregano, basil, chili flake, coriander, paprika, worch, tomato paste and bouillon.

Stir, cover and slow cook eight to 10 hours.

For the giardiniera, core the cauliflower and tear it into small florets, and small dice the celery, carrots, bell pepper and onion.

Slice the serranos thin and press the garlic, then toss all the vegetables together.

Bring the vinegar, water and salt to a rapid boil, add the vegetables, cover, kill the heat and let them cool in the brine.

After an hour refrigerate overnight, then drain off the pickling liquid and top with the canola and olive oils.

In a stand mixer combine the warm water, yeast, olive oil, sugar, bread flour and salt and mix on medium with the dough hook three minutes until it clears the bowl.

Mix four more minutes on high until the dough holds together under a firm tug.

Round the dough into a ball and ferment 90 minutes until more than doubled.

Divide into two roughly 300 gram pieces, fold in the sides for tension, round, and rest 15 minutes covered.

Press out the gas, roll the dough over an inch at a time pushing forward to seal, then roll the tube back and forth into a tight 12 inch length, keeping the seam underneath.

Set both on the back of a parchment lined sheet tray, press flatter, cover and proof 60 minutes to about twice the size.

Spray with water, score once deeply from tip to tip and bake at 375F for 30 minutes until golden and crusty.

Without a slow cooker, cook the meat in the oven at 300F for five to six hours.

Pull the beef out and break each piece into four to five smaller pieces with some shred in between.

Refry the shredded beef in olive oil in a nonstick pan over medium high four to five minutes to get crispy edges.

Add two to three cups of the jus and reduce by about half, watching the salt.

Cut a six inch length of bread and refire it in the oven five minutes to crisp the outside.

Load on the giardiniera with its oil, then at least eight ounces of the beef with as much of its wetness as possible, and ladle more jus over the meat and the bun.

Wrap the whole sandwich in parchment paper to hold it together.