The Leo

Rub

1. Put the whole fennel, coriander and peppercorns (if using) in a dry skillet (no oil) over medium heat. Cook, shaking the pan or stirring often, until the spices are fragrant and slightly darkened—usually 1 to 2 minutes. Be careful not to let them burn. And once toasted transfer to a plate or bowl to cool, or grind if needed. Then put into a bowl with the other spices and mix well to combine, set aside
2. If not using whole spices, just put everything into a bowl and mix well then set aside

Beef

1. Heat the oil in a large, heavy bottom pot and when almost smoking, add the beef - and you goal is to sear it on all sides until beautifully browned. When it is, take out the beef, remove excess grease with a papet towel, then add the beer to deglaze the pot - that means to help release any stuck on bits of flavor and deliciousness. Give it about a minute, add the spice mixture stirring well, then put in the beef, bring to a simmer, then put on the lid, kill the heat and put into the oven.
2. Cook an hour to an hour and a half until between 145 and 150, then remove, let cool slightly then wrap the beef in plastic wrap and refigereate overnight.
3. Meanwhile, strain the broth into another container, and refrigerate.

Giardiniera

1. Strain giardiniera, saving the brine, and cut into smaller, more even pieces
2. Cut serrano into a small dice (keeping the seeds) and add to the chopped up veggies with the oregano and red pepper flakes - mix well then put back into the jar, seal and give a good shake.

Time to Serve

1. Reheat the broth
2. Unwrap and slice beef nice and thin, and put into warmed broth
3. Slice roll lengthwise, open it up and take a nice pile of the beef and dunk it into the about 15 seconds (too long and it'll cook more), then put on the roll and top with some of the drained giardiniera
4. Serve with a side of the broth for dipping the whole mess into