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1
Preheat the oven to 325F.
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2
Add the oil to a large, heavy-bottomed, ovenproof skillet over medium-high heat.
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3
Add the meat and sear until browned on all sides.
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4
Remove the meat from the skillet and set aside.
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5
Add the carrot, onion, and garlic to the same skillet and saute until caramelized.
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6
Add the ale and deglaze.
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7
Place the meat back into the skillet and add the rosemary, salt, and pepper.
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8
Cover the skillet and transfer to the oven.
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9
Braise for about 2 1/2 hours, until fork-tender.
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10
Remove and transfer the meat to a clean skillet.
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11
Keep oven on.
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12
Strain the braising liquid and discard the fat.
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13
In a bowl, combine the strained liquid and the horseradish, and pour over the meat.
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14
Over low heat, glaze the meat as the liquid reduces.
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15
Remove from the heat when the pot is almost dry.
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16
Cut the baguette into four pieces and slice each in half.
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17
Remove some of the bread from the top halves.
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18
Slice the meat and distribute one piece on each bottom half of bread.
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19
Spoon some of the liquids left in the skillet over the meat.
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20
Place the cheese on top of the meat and transfer to the oven together with the top slices of bread.
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21
Remove once the cheese is melted and the bread is toasted.
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22
Spread some horseradish on the top slices (optional).
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23
On the bottom halves, top the cheese with the pickled vegetables.
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24
Close the sandwiches, cut into halves, and serve.
