Ok I made this once before and I said to Mr. Riaz that when I make it again I am going to post the recipe. I am also the creater and admin of the Sub Brothers restuarant page in Facebook. I made that page ages ago after I opened up my Facebook account. Actually my homade Italian beef sandwiches have beef that I shred myself. I will tell you how in a minute.
There are two methods that I would use depending on how much time I have. There is the pressure cooker and the slow cooker method. First I get the seasoning ready. I use I beef bullion cube only for this recipe. I add it to the mortar and pestle with 1 pinch of black peppercorns to grind it because it was a little hard and to speed up crushing it.
In a small bowl I added 1 pinch each of rosemary, marjoram, oregano, basil and thyme and set this aside. I chopped 1 shallot or onion with 5 cloves of garlic and set aside for a minute.
For slow cooker method I would add 1/4 cup of olive oil, the onion or shallot and fry until it is brown then add garlic and take 1 bisket of meat and cut it until it was in 4 sections. This way it is easy to shred when it is done. I added the garlic and browned the beef on all sides. I added the mixed herbs, the contents from the mortar and pestle, 3 dashes each of maggi or knorr aroma, balsamic vinegar, worchestire sauce and stirred then added the entire contents in to the slow cooker. I added 3 liters or 3 quarts of water. Cook on high heat of 5 hours. When meat is soft turn the cooker off then shred.
Now pressure cooker method is you do everything in the pressure cooker and there is no transerfering of the contents. Just add the olive oil, onion or shallot, caramelize them add the garlic and the beef brown beef on all sides then add mixed herbs and all of the other seasonings, that includes the balsamic vinegar, maggi or knorr aroma and worchestire sauce.
Stirr add the water and close the pressure cooker and let the pressure rise and safety button pop up and cook for 30 minutes. Turn off heat and let the pressure escape. Carefully open the lid and check to see if the beef is soft. Hooray it was and we were hungry. For both methods I would take the beef out put in a large bowl and with two forks beguin shredding. This action is done by taking both forks and in a pulling motion is by shredding the beef by pulling it apart. This then gets added back to the the cooker either the slow or pressure cooker depending on which method you prefer.
Mr. Riaz gave me a hand by cutting the bread for me. Use either Italian or French bread and it has to be a little nice and hard and crunchy which is perfect for soaking.
We have more then enough juice from this beef which is perfect for dunking. If you are here in Chicago, Gonella and Turano are the best here. The long bread is cut first in half then again that gets cut in another half so you end up having 4 pieces. This sandwich is very heavy and fills you up quite nicely. The bread is cut at the side. Please do not cut it completely. Soak the bread in this yummy beef juice and then place it on a plate and open it slowly and then take the beef and place it in the sandwich. This is done with a pair of tongs.
After this put as much giadarnara as you want on this sandwich which is optional. The reason why I said this is because some people do not like the hot peppers. There are also the sweet peppers too if you want to put instead. It is 6 mini or 1 large bell pepper of any color that is roasted this you can do by adding 1 tsp of olive oil on a grill pan and let them char a little. Just make sure you slice them first before you do this.
Enjoy your meal.
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