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1
Preheat the oven to 325 degrees F.
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2
Season the meat well with salt and pepper and dust with the flour, shaking off any excess.
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3
Heat the oil in a Dutch oven or large pot with an oven-proof lid over medium-high heat.
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4
Add the meat, and brown on all sides, about 10 minutes.
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5
Remove the meat from the pot and add the onions, stirring and scraping the bottom of the pot with a wooden spoon.
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6
You are looking to caramelize the outside and soften them up a bit, about 5 minutes.
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7
If the bottom of the pan is getting too dark, add a tablespoon or two of water and scrape with the wooden spoon.
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8
Add the carrots, celery and garlic and cook for 2 minutes.
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9
Add the tomato paste and cook, stirring, for 1 minute.
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10
Place the meat back in the pot and add the beef stock, wine, tomatoes, thyme, bay leaf, and 2 teaspoons ground black pepper.
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11
Cook for a minute or two, just to combine everything.
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12
Cover the pot and throw it in the oven.
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13
Cook for 20 minutes.
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14
Lower the heat to 250 degrees F., and continue to cook for 3 1/2 to 4 hours, until the meat is fork-tender.
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15
Remove the meat and set it aside.
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16
Strain the sauce through a large wire mesh strainer or colander, discarding the solids.
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17
Return the sauce to the pot over medium-high heat.
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18
Cook until the sauce reduces to 2 cups, about 25 minutes.
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19
Finish the sauce by adding a little hot sauce and a squeeze of lemon to clean up the flavor Season with salt to taste.
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20
Shred the roast using 2 forks and return it to the sauce, tossing to coat.
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21
Slice the focaccia in half horizontally to make a giant sandwich.
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22
Place the meat on the bottom half of the focaccia, top with the chow-chow and place the remaining piece of focaccia on top.
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23
Skewer with toothpicks and then cut into pieces.
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24
Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl.
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25
Refrigerate overnight.
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26
Press out as much liquid as possible from the vegetables.
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27
Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes.
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28
Add the vegetable mixture, toss to coat and bring it back to a boil.
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29
Remove from the heat and let cool to room temperature.
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30
Transfer to a container and store in the refrigerator for up to 7 days.
