Italian beef sandwich, fully dipped

Weigh a top or bottom round roast, rub with 1.5% salt and dry brine overnight in the fridge.

Rub with neutral oil and roast at 450F about 15 minutes to brown the outside.

Reduce to 300 degrees and cook to 120 to 125F internal, checking with a thermometer after about 45 minutes.

Rest 15 minutes, cool in the fridge, vacuum seal and chill until slicing.

Halve the cold beef and slice as thin as possible on an electric meat slicer.

Lightly salt and oil three beef neck and three oxtail pieces and roast under the broiler.

Put the browned pieces in a large pot, cover with water and cook in a 200F oven overnight, about 14 hours.

Pour off the stock, pick the meat, cool, remove the fat and divide the stock in two.

Heat a drizzle of olive oil over medium; cook equal parts onion and carrot with the smashed garlic and a pinch of salt about five minutes.

Add bay leaves, peppercorns, cloves, oregano and fennel seed and saute about 30 seconds.

Add half the base stock and simmer about 45 minutes; strain into a jar and salt to taste.

Warm a small amount of the beef juice to 140F so it does not overcook the beef.

Pile warm beef on the roll, add roasted sweet peppers and giardiniera, dip the whole sandwich in the juice, then wrap and roll it up to steam.