Courtesy of Chef John Bates from Noble Sandwich Co.
Directions for: Knuckle Sandwich
Ingredients
Beef Knuckle1 - 2 lb(s) beef knuckle
Salt
Pepper
Granulated garlic
Au Jus2 Tbsp fresh thyme
2 Tbsp granulated garlic
1 Tbsp freshly ground black pepper
1 Tbsp brown sugar
cup red wine vinegar
salt
Horseradish Saucelb(s) fresh horseradish
2 cups mayonnaise
1 tsp cayenne
⅛ tsp smoked paprika
Juice and zest of 1 lemon
Salt, to taste
Pepper, to taste
Canola oil
Assembly3 - 4 onions, sliced
4 - 6 Hoagie rolls
Cheddar, grated
Directions
Beef Knuckle1. Preheat oven to 400F.
2. Rub the beef knuckle liberally with salt, pepper, and garlic.
3. Place beef in the oven and roast for 30 minutes; check internal temperature and continue roasting until internal temperature reaches 135F.
4. Remove beef from the pan and set aside to rest, reserving the drippings to make the au jus.
5. Once the roast beef has cooled, slice thinly and reserve for assembly.
Au Jus1. In a large pot, combine reserved pan drippings with 1 quart of water, thyme, garlic, pepper, brown sugar, and red wine vinegar.
2. Bring to a simmer over medium low heat.
3. Simmer for 15 minutes, until jus is brown and flavourful.
4. Adjust salt, to taste.
Horseradish Sauce1. Peel horseradish and place into a food processor.
2. Process to a fine consistency, adding oil if needed to help the grind.
3. In a large bowl, combine horseradish, mayonnaise, cayenne, and paprika.
4. Add the lemon juice and zest and mix well.
5. Season with salt and pepper, to taste.
6. Refrigerate until assembly.
Assembly1. Preheat oven to 350F.
2. In a medium pan, stir and cook onions over low heat for 20 to 30 minutes, until onions are brown and caramelized.
3. Spoon onions onto a baking sheet; stir in the sliced roast beef and the Cheddar cheese.
4. Mix components together, then pour some au jus over the whole thing, reserving some for dipping.
5. Put the pan in the oven to reheat for 6 to 8 minutes.
6. Cut hoagie rolls in half lengthwise.
7. Spread horseradish sauce over the bun and portion hot roast beef mixture into the buns.
8. Serve with au jus.
See more: Dinner, Appetizer, Beef, Lunch