Shredded Beef Brassiole Subs

Shredded Beef Brassiole Subs

If you are having a crowd over for Super Bowl Sunday, skip the chili and serve these Italian inspired shredded beef (brassiole) subs. What could be better at half time than subs topped with shredded beef that has been slow cooked with parsley, garlic, parmesan cheese and pine nuts then topped with sautéed mushrooms and melted mozzarella. The best part is you can make the beef up to two days in advance and just heat it up at game time.

Servings: 12-16 Servings

Shredded Beef Brassiole

2 1.25 Lb Skirt Steaks or Flank Steaks *

2 C fresh Italian Parsley (not the curly kind)

4 Cloves of Garlic

2 TBS Olive Oil

¼ C Grated Parmesan Cheese

¼ C Pine Nuts (Optional)

Canola Oil for browning

8 C of your favorite Tomato Sauce

Sautéed Mushrooms

1 lb White Mushrooms (sliced thin)

1 TBS Olive Oil

½ tsp Kosher Salt or ¼ tsp Table Salt

1 clove Garlic (minced)

Other

Sub Rolls or Baguettes

Shredded or Sliced Mozzarella

Place your steaks in the freezer for 30 minutes.  This will make it easier to cut them.

Using a very sharp knife, cut each steak into two very thin steaks.  You may want to have your butcher do this for you. You will end up with 4 steaks.

Place the parsley, garlic, olive oil, and cheese in a food processor and pulse until it forms a paste.  Spread ¼ of the paste over each steak, then sprinkle with the pine nuts.  Starting with a long end roll up the steaks with the filling in the center.  Secure the meat rolls with tooth picks or string (see photo).

In a heavy sauce pan heat about 2 TBS of canola oil over high heat, and brown the brassiole.  Do not overcrowd the pan or they will not brown properly. 

After you have browned your brassiole place them in a large pot with enough tomato sauce to completely cover them. Bring it up to a boil then lower it to a light simmer. They must cook slowly for several hours in the tomato sauce to complete the cooking process and tenderize.  You can do this on the stove top but you must stir the sauce frequently so that it does not burn, about 4-6 hours.  I prefer putting the brassiole in a 325°F oven in an oven proof pot for 4 hours to 6 hours stirring every hour. You know they are done when you can shred the ends.

While the brassiole is cooking you can sauté the mushrooms. Clean and slice the mushrooms thinly. Heat the olive oil in a medium frying pan over medium high heat. When the oil is hot but not smoking add the sliced mushrooms, minced garlic, and the salt. Stir until they are tender.

Put a heaping mound of the shredded brassiole on a sub roll, a Kaiser roll, or a baguette. Top with some sautéed mushrooms and mozzarella. If you like your cheese melted place the sub on a cookie sheet and place it under the broiler until the cheese is melted and bubbling.

* PRONTO SUBSTITUTE

Skirt or Flank Steak – If you prefer, you can substitute a pork tenderloin for the beef. You will need to cut it in a spiral and then pound it thin.  

To print a copy of this recipe go to Shredded Beef Brassiole Subs.