Have you ever wanted to eat something so good you had to wait at least 18 hours for it? No?
That's all set to change - thanks to this monster of a beef stack sandwich, which you can purchase at London's Lower Eastside Deli. But if you reckon you've got the chops to take it on at home, you're gonna need some proper kit, but here's how to make it in your very own kitchen...
WHAT YOU'LL NEED
1.5kg rack beef short ribs
1 can Beavertown Smog Rocket (smoked porter)
2 Chipotle chilli's crumbled
2 tbs Black Pepper
1 tbs Sea Salt
1 tbs Smoked Paprika
2 tbs Worcester Sauce
2 tbs Brown Sugar
2 tbs plain flour
4 tbs Brown Sugar
4 tbs Smoked Paprika
2 tbs Worcester Sauce
1tbs cayenne pepper
Thick slices of Farmhouse bread (freshly baked)
Swiss cheese slices
Chopped spring onions
HOW TO MAKE IT
Place Jacobs Ladder in a large cooking pouch, pour in Smog Rocket, seal the bag and refrigerate for 24hrs.
Preheat the water bath to 70 degrees. Remove Jacobs Ladder from the bag and drain liquid. Mix all the dry ingredients for the rub well and pat onto the Jacobs Ladder. Place the rack into a cooking pouch and seal (preferably vacuum seal). Submerge the sealed pouch into the water bath and cook for 18 hours.
Remove the pouch from the bath and cut the corner with scissors, draining the liquid into a pan. Place Jacobs Ladder onto large baking tray or heat proof surface.
Simmer the liquid under medium heat for about 10mins or until reducing approximately by half. Remove from heat and allow to cool a little. Mix flour with ¼ cup cold water, stir the flour mixture into the meat liquid together with brown sugar, smoked Paprika, pepper and Worcester sauce. Return to heat and reduce by approximately half again, season to taste and leave aside to cool.
Use a gas blowtorch to flame the surface of the Jacobs Ladder until its charred and the fat is bubbling. This also could be achieved over a hot BBQ or grill. Remove the rib bones and slice the meat thinly, the centre of the meat should be pink and juicy with a charred black edge.
Butter one side of the sliced bread and face downwards, smear BBQ sauce on the upwards facing side of the bread. On one slice of bread, generously layer the sliced meat with Swiss cheese, jalapeño and spring onions, and repeat layer as desired. Crown the sandwich with the remaining slice of bread, buttered side up and place in a hot Panini grill. Remove from the grill and serve with home-made appleslaw a cold glass of Smog Rocket.