Beef & Broccolini Sandwich w/ Beer Cheese Fonduta - A Time & A Plate Recipe

Time. It’s one of the most essential ingredients in any dish, and in life itself.  At Force of Nature, we believe great food tells the story of time well spent: in the field, in the kitchen, and around the table.

A Time & A Plate, is our new video series celebrating the connection between food, culture, and the seasons that shape us.

Recipe by Chef Michael Serva

INGREDIENTS:

• Good Bread
• Chuck Roast From Force of Nature
• Anaheim Chili's
• 1 Small Chunk Parmesan
• Bay Leaf
• Fennel Seed
• Celery Seed
• Black Peppercorn 
• Good Olive Oil
• Sea Salt
• 2 Cups Duke's Mayo
• 1 Cup Calabrian Chili
• 2 Lemons Juice and Zest
• 3 Bottles Peroni
• 2 Cups Picked Basil
• 4 Cups Arugula
• 1# Pecorino Romano
• 1 Cup Toasted Bread Crumbs
• 1 Tablespoon Flour
• 1 Tablespoon Butter
• 1# Provolone Shredded by Hand
• 1 Citric Acid if available*
• 1 Cup Milk
• 2 Cups Crema Mexicana
• 1 Cup Chives chopped fine

MEAT PREPARATION:

Marinate the beef in salt, pepper, and all spices save for bay leaf. Arrange in roasting pan with Anaheim chili's.

Roast in oven at 550 f until golden brown. Add 2 bottles peroni, 1 quart water and parmesan rind.

Cover tightly with parchment and foil and braise in oven at 350 F for four hours or until fork tender.

CALABRIAN AIOLI: 

Roast chili paste in pan until dark and smokey. Combine with dukes mayo and Lemon zest and juice.

BEER CHEESE FONDUTA:

Combine flour, butter and Bay leaf and cook in sauce pan stirring with a wooden spoon on medium low heat until a roux forms. Deglaze with peroni and cook for a few minutes stirring constantly to cook off the alcohol.

Add the shredded Provolone, milk, pecorino and crema, pinch of salt and citric acid* and whisk on low heat until Cheese sauce forms nice and meaty.

*The citric acid will combine with the salt to form sodium citrate. Which is essentially and tenderizer for cheese that breaks down the proteins and milk solids ensuring a velvety smooth con.

ASSEMBLY:

1. Cut open your bread and spread the calabrian aioli on the bottom side. Garnish with Shaved pecorino, bread crumbs and chives.
2. Next add your Arugula and Basil. Season liberally with lemon juice, olive oil, and salt and pepper like a nice salad.
3. Next arrange some picked Braised Beef, and some of the pieces of roasted Anaheim chili.
4. Following that, add more Shaved pecorino, the cheese sauce, a dash of calabrian chili oil, and more Breadcrumbs.
5. Top your bread with Shaved parmesan and a toothpicked Pepperoncini for the full Bordo experience