YIELD: 24 servings
Teriyaki triple garlic beef:
4 each boneless beef chuck shoulder pot roasts, 2 1 /2 pounds each, cut 2-inches thick
15 cloves garlic, cut into slivers
3 Tbsps. granulated garlic
11 /2 qts. roasted garlic teriyaki marinade & sauce
2 cups extra-virgin olive oil
1 Tbsp. garlic, minced
24 each hoagie rolls, split
48 slices jalapeño pepper cheese or Monterey Jack (1 oz. ea.)
48 slices tomato
24 spears dill pickle
- FOR THE BEEF: Heat oven to 300°F. With sharp knife, cut several slits in each roast; stuff slits with slivered garlic. Rub roasts with granulated garlic and place in hotel pan; pour teriyaki sauce over roasts. Cover tightly with aluminum foil. Roast in 300ºF oven 2 1 /2 hours or until beef is tender, turning roasts over after 1 hour. Remove roasts from pan. Skim off fat from drippings; reserve drippings in pan. Let roasts stand 30 minutes to cool; carve against the grain into thin slices. Return slices to pan; cover and hold at 165°F in food warmer for service.
- FOR GARLIC OIL: Combine oil and garlic; refrigerate, covered. Note: Use in one day; discard any unused oil and do not mix old and new batches.
- FOR EACH SERVING, TO ORDER: Arrange 4 oz. beef on bottom half of 1 roll. Ladle 2 Tbsps. pan drippings over beef; top with 2 slices cheese.
Brush top half of roll with 1 Tbsp. garlic oil. Place both halves of sandwich under salamander; heat until cheese is melted and roll top is golden brown. Place 2 slices tomato on top of cheese, close sandwich. Garnish with 1 pickle spear.
Recipe and photo from Kikkoman.