For accuracy, I highly recommend using measurements in grams as listed rather than volumetric (cups/tsp.)

GIARDINIERA (makes 1qt/ltr)

• Chop all veg into small dice and mix to combine.
• Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp.
• Transfer to container and refrigerate 2 days.
• After 2 days, strain liquid off veg.
• To the strained veg mix, add oils & store in fridge until ready to use.

FRENCH SANDWICH ROLL

If you are new to making dough from scratch, I recommend watching my Youtube video linked above to familiarize yourself with the process.
• Combine ingredients into bowl of stand mixer with dough hook. Mix on low until combined (3 minutes).
• When dough has begun to form into a ball, increase to high speed and continue mixing for another 6 minutes.
• Transfer to a medium bowl, cover, and allow to ferment at room temp for 90 minutes.
• Flour dough and work surface and divide into two 300g pieces.
• Preshape into balls. To do this, de-gas each piece and fold each side of it over the middle of the dough. Flip the dough over to where the seam side is down and cup both of your hands over the dough but make sure the side of your hands with your pinkies are still touching the table. move your hands in a circular motion on your work surface. Make sure the edges of your hands are still touching the work surface this whole time. This should create surface tension on the dough, this should take 30-45 seconds. Once each dough is a nice taught ball, cover with a towel and allow to rest for 15 minutes.
• Shape each piece into a baguette. To do so, grab a dough portion and flatten it. Now take the edge of the dough furthest from you and start to roll it into itself. Be sure to press each fold into the dough firmly. Continue rolling and pressing the dough until it is in the shape of a cigar. Now using your hands in a triangle shape, start from the middle of the dough and press down lightly and roll your hands back and forth while simultaneously movind them outwards. This should begin lengthening the dough. Once the dough is about 12"/30cm flatten the ends to where they are tapered. Place each dough onto a parchment lined sheet tray dusted with semolina. Place shaped dough rolls onto tray and gently press down to slightly flatten.
• Cover and let proof for 30-45 minutes until they've grown by about 75%.
• Preheat oven to 375℉/190℃.
• Using a razor or serrated knife, score the bread from tip to tip.
• Bake in a 375°F/190°C preheated oven for about 30 minutes (rotating halfway through) until light golden grown.

ROAST BEEF

• Preheat oven to 250℉/120℃
• Preheat large pot on medium-high, add a few plugs of neutral cooking oil, and add in 2 pieces of the roast. Sear well on each side.
• Add beef stock to deglaze.
• Add spice blend. Bring the pot to a simmer, cover with parchment paper and load into 250°F/120°C oven to cook for 60 min. When done, meat temp should be 140°F/61°C.
• Wrap beefs in plastic wrap and allow to cool in fridge.
• Strain cooking liquid into container and store in fridge.
• When ready to eat a beef, slice meat as thinly as possible.
• For the Jus, add spoonful bouillon paste to the reserved cooking liquid, heat to 145°F/62°C, and season to taste (should be very salty) and lower heat to low.
• Add in sliced beef to just warm through.

BEEF STOCK

• Roast shanks in a very hot oven (450°F/230°C) for 30 minutes.
• Add to slow cooker along with all fond from roasting pan and water. Slow cook for 6 hourrs.