Finnally puttin up.my italian beef recipe which is one of my oldest ones but was holdin out til i figured out how to make the perfect bread that can handle a dunk in da au jus n not turn to mush lol…..  found it 😁  n also makes the best subway/potbellys style sandmich bread ive ever made.  heres what we need
for da bread
2 1/4. tsp dry active yeast
1 3/4 .c warm water at 110°
4.c all purpose flour
1 1/2.ts salt
1 1/2.ts extra virgin olive oil
1.tbsp brown sugar
1 egg for a egg wash

and for da beef
3 to 5 lbs. beef chuck roast
60.ozs beef stock
the juice outta a reg sized jar of peperoncinis
3 beef boulion cubes or 2.ts beef flavored better than boulion
2.tbsps italian seasoning
1.tbsp onion powder
1/2.tbsp garlic powder
1.tbsp salt
1/2.tbs black pepper
3 to 4 crushed garlic cloves

k first well get on da beef so grab u a large pot that has a lid n put all the ingredients in n give it a good stir then add yo meatnow.  bring the pot to a rapid boil n then cover n drop yo heat down to a simmer.  just below med low. n itll take boot 3 hours to braise n get  fork tender. n try to not completly cover the meat in the liquid    i usually. put half da stock in the pot  then meat. just to make sure im not drownding the meat. cuz then your just boilin it. n that will make the meat less tender n more rubbery   sorry shoulda said that earlier🤪 but anyway. ya. not real hard tho huh lol.  lookin for 190 to 210 internal temp n itll be fall apart tender af  now off to da bread.  grab your water n nuke it til its round 105° to 115° then drop in yo yeast n brown sugar n let it activate til foamy. boot 10 min then when its ready. get a big bowl n mix your flour n salt in and add the olive oil to the yeast water then combined em. n stir stir stir till it all starts to come 2gether then dump it out on a lightly floured surface n knead it till its soft n not to sticky anymore. add alittle flour to it as needed but not much. u want da dough soft but not to sticky. then transfer it to a greased bowl n cover wit towel n let rise for boot a hour or til it doubled in size nice.  now punch it down n give it boot 30 more min then well  drop it out to a lightly floured surface n divid it into 3 equal ish. pieces
now well roll em out by hand n form 3 loafs n u can place em on parchment paper on a pan or i like these bread molds for makin these. up to unow score it ( see next paragraph) n cover n let rest like 20 min.  ik ik. makin bread is alotta waitin but i got drink n nuttin to do lol. n after they rest we gonna hit em up wit a egg wash rite quik   so grab a egg. whisk it up n paint u a happy loaf of bread lol. just the top n sides
after that run a small slit length wise.  called scorin   it makes it look cool after it cooks n probably helps wit bakin. idk. im not a scientist. or even spell guud🙃( update. score bread before the last rest. my bad. if it rest n u score it itll deflate but not da end of da world )k off to da oven finnally at 375°  for 20 min n oh ya. put a pan of water on bottom rack  n place bread on middle or top. the water is important to help get that crusty flaky good good  itll keep the crust moist n help it get crispyafter 20 min. if they feel hollow when u tap on em they good to go.  n boomnow back to da beef.  its been 3 hours n meats at 205° n fallin apart so time to shred it upi like to shred it n keep it seperate from the au jus. left in da pot. i just lattle sum of that good broth over da meat n leave the rest of the juice to put into cups to dip yo sammich in. but now alls left is to  slice yo bread n make u a sammich  i use provalone cheese n my giardiniera 😁

so there it is. its not a crazy beef recipe. pretty simple but thats y its good n the bread really makes this sammich tho.  n only takes a few hours to make. but will beat any bread u can get from da store n my opinion  its lightly crunchy on da outsides n soft on da inside.   its just good af n makes a great spicy italian or meatball sub too

k. bye😁