Reverse-braised beef shoulder with sweet pickle glaze

Cut the chuck roast into four large chunks as true steaks, with the fibres running up and down.

Coat with oil and season very aggressively with salt; the salt also seasons the braising liquid.

Optionally brown the chunks lightly, not thoroughly, so the surface does not burn at the later sear.

Add plain water, bring to a bubble, reduce to a bare simmer, cover and cook all day, flipping once or twice and checking the liquid has not evaporated.

Peel the shallot, slice into rounds; slice jalapenos into thin rounds, ribs left in.

Put the vegetables in a bowl, cover with red wine vinegar, add a handful of sugar, cover and refrigerate raw for at least half an hour; keeps about a week.

After about five hours, when the meat barely holds together, lift it out with a slotted spoon to drain.

Reduce the braising liquid a little, not to viscous, and pour into a jug, holding back the bits.

Cover the liquid and the meat and refrigerate a few hours until the meat is firm and the fat sets solid.

Lift off the fat puck, scraping off any water or meat bits from its underside.

Pour the defatted, gelatinous broth into a smaller pan, add a good pour of sweet pickle juice, boil and reduce to a glaze, stirring once thick so the sugar does not stick and burn; it thickens more as it cools.

Make a vinaigrette from the pickle juice with mustard and olive oil, about equal parts oil and vinegar.

Sear the cold beef in a thick coating of olive oil over moderate heat, flipping while still firm, until golden on all sides and soft in the middle.

Plate with dressed salad greens and pickles; top with the glaze at the last second or serve it on the side.