Method

• 1.
  Preheat the oven to 120°C. Season the beef generously with salt.
• 2.
  Heat the peanut oil in a large frying pan over medium-high heat to smoking point. Add the beef, then cook, turning occasionally, for about 10 minutes to seal it all over. Place the beef in an oven-proof casserole dish. Add the stock to the frying pan and bring to the boil, stirring to scrape off the bits on the base of the pan. Pour it over the beef, then scatter over the garlic and onion powders, dried oregano and chilli.
• 3.
  Cover the beef with baking paper, tucking it down the sides to enclose the beef. Transfer to the oven and cook for 1 hour or until the internal temperature reaches 62°C (143°F) when tested with a meat thermometer in the thickest part. Rest the beef in the hot liquid for 30 minutes. Remove it from the stock, then cool to room temperature. Wrap it in plastic wrap, then refrigerate to chill – it will make it easier to slice.
• 4.
  Meanwhile, strain the cooking liquid through a fine-mesh sieve into a clean saucepan, chucking away any solids. Crumble in the stock cube, then bring the liquid to the boil. Boil for about 20 minutes or until the gravy reduces by about a third and thickens slightly, tasting as it reduces to check it doesn’t become too salty (you want it slightly salty so the sandwich tastes balanced).
• 5.
  Once the beef is chilled, it’s time to bust out your best slicing moves. Using a large, sharp knife, you want to slice it as thinly as possible against the grain.
• 6.
  To assemble the sandwiches, slice the rolls down the middle without cutting all the way through. Dip the sliced beef into the hot gravy to warm it, then quickly remove it and divide it among the rolls. Don’t be stingy with the gravy, either.
• 7.
  Scatter over some giardiniera on top of the beef. If you’re anything like me, add a drizzle more gravy, then serve.