Beef and Fennel Sandwich with Horseradish Dill Mayo
Ingredients:
3-4 pounds boneless beef chuck roast, cut into steaks and salted generously
3-4 medium carrots, peeled and roughly cut
3-4 celery ribs, roughly chopped
1 medium yellow onion, peeled and cut in half lengthwise
1 head of fennel, sliced into strips with greens reserved
1.5 qt chicken stock
2 tbsp gochugaru
2 tbsp cumin
1 tbsp rice vinnegar
¼ cup dill, finely chopped
¼ cup fresh horseradish, micro grated
1 tbsp dijon mustard
1 large egg
2 tbsp olive oil
1 cup avocado oil
2 tbsp lemon juice
salt to taste
Any type of good sandwich bread
Steps:
Preheat your oven to 300°F (150°C) and adjust the rack to the lowest position.
Heat the avocado oil in a large dutch oven over medium-high heat. Add in your salted beef steaks and brown on each side for around 4-6 minutes each. Then, remove the steaks and set them aside on a plate.
Add carrots, celery and onion to the pot and stir until lightly browned, about 4-6 minutes. Add chicken stock and stir in gochugaru and cumin. Add the beef back to the pot and partially cover with the lid. Place in the oven for 2-3 hours or until the beef is fork tender.
While the beef is cooking carmalize the fennel by bringing a 3 qt saute pan up to temperature over medium high heat. Add olive oil and then the fennel. Season with salt and cook down for 6-8 minutes, stirring occasionally. Reduce the heat and continue cooking, stirring frequently until they are a deep golden brown (about 20-30 minutes). Add a bit of water every so often to prevent burning and to deglaze the pan as you go. Finish with 1 tbsp of rice vinegar and salt to taste.
Make the mayo by combining egg, avocado oil, dill, horseradish, lemon juice into a narrow vessel like a malt cup. Place the head of an immersion blender to the base of the vessel and begin to pulse on high, slowly raise the blender, emulsifying the oils and blending as it raises. By the time it reaches the top of the mixture you should have a thick mayo. Salt to taste.
Once beef is finished cooking, remove it from the pot and roughly shred in a large bowl, add in some of the cooking liquid as necessary for texture and moisture. Salt and pepper to taste.
Lightly toast your bread and assemble by adding a layer of mayo to the top and bottom piece of bread. This is followed by the beef and topped with the fennel. Close the sandwich up and enjoy!