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Teriyaki Triple Garlic Beef and Cheese Open-Face Bomber

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

Teriyaki Triple Garlic Beef:
4 (2 ½ pounds each) boneless beef chuck shoulder pot roasts, cut 2 inches thick
15 garlic cloves, cut into slivers
3 tablespoons granulated garlic
1 ½ quarts Kikkoman Teriyaki Marinade & Sauce

Garlic Oil:
2 cups extra-virgin olive oil
1 tablespoon garlic, minced

Sandwich:
24 hoagie rolls, split
48 (1-ounce) slices jalapeño pepper cheese or Monterey Jack cheese
48 tomato slices
24 dill pickle spears

directions

To make Teriyaki Triple Garlic 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 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.

To make Garlic Oil: Combine oil and garlic; refrigerate, cover. Note: To avoid food poisoning, make garlic oil daily and keep refrigerated below 41°F at all times. Discard any unused oil; do not mix old and new batches.

For each serving, to order: Arrange 4 ounces beef on bottom half of 1 roll. Ladle 2 tablespoons pan drippings over beef; top with 2 slices cheese. Brush top half of roll with 1 tablespoon 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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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