Italian Beef Sandwich

Method

1. Roughly chop celery, carrot, and shallot for the soffritto.
2. Grind together chili pepper, black pepper, fennel seeds, and oregano into a spice mix.
3. Rub the beef top sirloin with the spice mix and salt (dry rub). Let it rest if possible, or proceed immediately.
4. Heat a cast-iron pan over high heat with a drizzle of olive oil until smoking hot.
5. Sear the beef on all sides until deeply browned and crusty.
6. Add the chopped vegetables to the pan and sauté briefly.
7. Deglaze the pan with beef broth, scraping up the browned bits from the bottom.
8. Add bay leaves, return the beef to the pan, cover, and cook in a preheated oven at 180°C (350°F) for 1 hour (for 1.5 kg of meat).
9. Let the beef cool completely in the broth at room temperature.
10. Meanwhile, coarsely chop the Italian giardiniera (pickled vegetables).
11. Slice the beef thinly (or shred it) and return the slices to the warm broth to soak up moisture.
12. Cut the soft bread roll in half and quickly dip the cut sides into the broth.
13. Fill the bread generously with beef slices and top with plenty of giardiniera.
14. Close the sandwich, wrap in paper if desired, and serve.